American · Lunch
Cobb Salad
A composed American salad of grilled chicken breast fanned over crisp romaine with rows of hard-boiled egg, avocado, crumbled blue cheese, crispy bacon, cherry tomatoes and red onion. Everything is arranged in stripes rather than tossed, then finished with a sharp red wine vinaigrette poured over before eating.
$5
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
617Calories
48.6gProtein
41.5gFat
13.1gCarbs
4.6gSugar
7.1gFiber
1252mgSodium
277mgChol
12.5gSat Fat
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken breast dry on a board, then season both sides with a pinch of the salt and black pepper.
2
Boil
Boil the egg in simmering water over medium heat 9 to 10 minutes until the yolk is set firm, then cool and peel.
3
Grill
Grill the chicken on a hot ridged pan over medium-high heat 5 to 6 minutes per side until juices run clear and it reaches 74C.
4
Fry
Fry the bacon in a dry skillet over medium heat 4 to 5 minutes until deep golden and crisp, then drain and break into pieces.
5
Build
Slice the rested chicken and avocado, halve the egg, thinly slice the onion, then lay chicken, egg, avocado, blue cheese, bacon, tomatoes and onion over the romaine.
6
Plate
Whisk the olive oil, vinegar, mustard and remaining salt until thickened, then spoon evenly over the arranged rows just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g chicken breast
- 6 cups280g romaine lettuce
- 22 large eggs, hard-boiled
- 11 avocado (150g)
- 2.8 oz80g blue cheese, crumbled
- 4 slices60g bacon
- 1 cup150g cherry tomatoes, halved
- 4 tbsp40g red onion
- 2 tbsp30ml olive oil
- 4 tsp20ml red wine vinegar
- 2 tsp2 tsp Dijon mustard
- 1/2 tsp1/2 tsp salt
