Cobb Salad

nibbleboard.com/recipes/cobb-salad

Ingredients

Instructions

1. Cook chopped bacon in a skillet over medium heat until crispy and golden brown, about 8 minutes. Transfer to a paper towel-lined plate and set aside.
2. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes.
3. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.
4. Chop, rinse, and spin dry the romaine lettuce. Spread it evenly across a large serving platter.
5. Arrange the chicken, eggs, avocado, cherry tomatoes, red onion, blue cheese, and bacon in neat rows over the lettuce.
6. Sprinkle finely chopped parsley or chives over the top.
7. Combine balsamic vinegar, Dijon mustard, garlic, olive oil, salt, and pepper in a mason jar. Seal and shake vigorously until emulsified.
8. Drizzle dressing over the salad just before serving, or let guests add their own to taste.

Nutrition per Serving

Chef Tips

• Use rotisserie chicken to cut prep time in half — it shreds easily and adds great flavor.
• Slice the avocado last to prevent browning, or toss it with a squeeze of lemon juice.
• If you're not a blue cheese fan, crumbled feta or goat cheese works beautifully as a substitute.
• Make the dressing up to 5 days ahead — store it sealed in the fridge and shake again before using.
• For meal prep, keep the dressing and avocado separate until ready to serve. Everything else holds well in the fridge for up to 2 days.

Storage

Store undressed leftover salad in an airtight container in the fridge for up to 2 days. Keep dressing in a separate sealed jar for up to 5 days.