Cobb Salad
If you don't want to use chicken you can make this salad with shrimp or pork tenderloin.
Ingredients
Salad
- 3 heads romain lettuce chopped
- 6 pieces bacon
- 3 chicken breasts
- 6 hard boiled eggs sliced
- 1 cucumber chopped
- 2 roma tomatoes chopped
- 1/3 cup feta crumbled
Vinaigrette
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tbsp Dijon mustard
- salt to taste
- pepper to taste
Instructions
Salad
- Preheat a large skillet over medium-high heat. Add the bacon to the skillet for 5 minutes, flipping and cooking for another 5-7 minutes or until crispy. Place cooked bacon on a paper towel to cool. Chop and save for later.
- Drain some bacon fat, keeping about 1 tablespoon in the skillet. Add chicken, season with salt, pepper, and any other seasonings of your choice. Flip at about 6 minutes, cooking for about 7-8 more minutes until the chicken reaches an internal temperature of 165 degrees. Add a top to your skillet to cook the chicken quicker. Chop chicken and save for later.
- In a large bowl, add lettuce, bacon, chicken, hard-boiled eggs, cucumber, tomato, and feta.
- Pour vinaigrette onto the salad and mix. Serve immediately!
Vinaigrette
- Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Notes
I like to get pre-marinated chicken breast at the deli counter of our grocery store. Otherwise, I use plain chicken breast and season with salt and pepper!
I also get bacon from the deli counter. I just ask for the number of pieces I need for this recipe.
If you aren't going to eat the entire salad when you serve it, make sure to only add dressing to the portion you will be eating. Save some dressing on the side for any leftovers.
Feel free to replace the feta with blue cheese if you prefer!