Cobb Salad with the Best Dressing
Total Time
30 mins
Prep Time
25 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(183)
Ingredients
6 servings
- 6 oz bacon, (6 slices) chopped and browned
- 1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
- 2 cooked chicken breasts
- 2 hard-boiled eggs
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled (or feta cheese)
- 2 Tbsp parsley, finely chopped
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 garlic clove, pressed or finely minced
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Preparation
Chef’s notes
For the Chicken – you can use rotisserie chicken and dice it up, or cook and cool some Baked Chicken Breasts. You can also use light or dark meat from an Instant Pot Whole Chicken.
To Sautee bacon, set a skillet over medium heat and cook bacon until browned and crisp on both sides. Transfer to a paper-towel-lined plate to cool then crumble.