Chicken cobb salad
Try our delicious Chicken Cobb Salad recipe! Packed with juicy grilled chicken, crisp bacon, creamy avocado, fresh veggies, and tangy blue cheese dressing. Perfect for a light and satisfying meal.
Ingredients:
- large eggs, room temperature
- oz. bacon (about 4 slices)
- Tbsp. sherry vinegar or red wine vinegar
- Tbsp. Dijon mustard
- tsp. sugar
- cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- cups coarsely torn frisée
- rotisserie chicken, meat pulled from bones and shredded (about 2 cups)
- large beefsteak and/or heirloom tomatoes, cut into wedges
- ripe avocado, quartered
Instructions:
- Bring a large saucepan with 8 cups of water to a boil. Carefully place the eggs into the boiling water and cook for 7 minutes for medium-set yolks. Quickly transfer the eggs to a bowl of ice water and let them chill until cold, which should take about 5 minutes. Peel the eggs under running water and set them aside.
- In a medium skillet over medium-low heat, cook the bacon without adding any oil or fat. Turn it occasionally until it turns brown and crispy, which should take around 8-10 minutes. Then, place the bacon on paper towels to let it drain.
- In the skillet with the rendered fat from the bacon, combine vinegar, mustard, sugar, and 1 tablespoon of water. Whisk the ingredients together until the mixture is smooth and well-emulsified. Slowly pour in the oil while whisking constantly until a thick dressing forms. Season the dressing with salt and pepper to taste.
- On a large platter, arrange the frisée salad and season it with salt and pepper. Drizzle approximately half of the warm dressing over the salad. Cut the hard-boiled eggs in half and place them over the frisée salad, along with shredded chicken, tomato wedges, avocado, and bacon (crumble the bacon if preferred). Season the salad with additional salt and pepper, then drizzle the remaining dressing over the top.
Summary:
- Calories: 2221 kcal
- Fat: 186 g
- Protein: 100 g
- Carbs: 45 g
- Potassium: 3565 mg
- Magnesium: 252 mg