Make-Ahead
You can make the salad and the dressing 2-3 hours ahead of your dinner; just keep them covered and refrigerated separately. Otherwise, the dressing will start to soften the vegetables. Here are some make-ahead tips:
Dressing – make this in a mason jar so you can shake it well just before serving in case it separates. Serve it right out of the mason jar.
Lettuce can be rinsed and dried 2 days ahead (a salad Spinner works best), then refrigerate until ready to use.
Avocado should be sliced shortly before serving since avocado tends to discolor when it comes in contact with air.
Chicken Breast can be pre-cooked and chilled
Bacon can be browned ahead. Drain on paper towels and refrigerate until ready to use.
Eggs – Cook hard-boiled eggs and refrigerate for several days until ready to use.
Ingredients
Servings: 6 people as a side salad
Chicken Cobb Salad Ingredients:
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
Cobb Salad Dressing:
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
Instructions
Bake, Air Fry, or Sautee bacon on a skillet.* Cook 2 hard-boiled eggs, chill in ice water then peel and quarter the eggs. C
Chop, rinse and spin dry romaine lettuce and arrange on a shallow platter.
Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad, then sprinkle the finely chopped parsley over the salad.
Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.
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.
