Cobb salad

Indulge in the flavors of a classic Cobb salad featuring crisp lettuce, tender chicken, creamy avocado, tangy blue cheese, and savory bacon. A delightful blend of textures and tastes in every bite!

Ingredients:

• 2 whole chicken breasts
• 450g bacon
• 2 cups finely grated Roquefort cheese
• 4 medium tomatoes, peeled and seeded
• 2 ripe avocados
• Salt
• Fresh lemon juice
• 1 head iceberg lettuce, trimmed, washed, and dried
• 1 head romaine, trimmed, washed, and dried
• 1 bunch watercress
• 1 bunch chicory
• 4 tablespoons chopped chives
• 6 hard-boiled eggs
• 2 cups Cobb's Old Fashioned French Dressing (recipe follows)
• 1 cup water
• 1 cup red wine vinegar
• 1 teaspoon sugar
• Juice of one lemon
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry English mustard
• 1 clove garlic, minced
• 1 cup olive oil
• 3 cups salad oil

Instructions:

1. Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Simmer over medium heat until just cooked through, about 10 to 12 minutes. Let the chicken cool down to room temperature. Once cooled, remove the chicken from the stock (which can be strained and saved for later use), discard the skin and bones, and finely chop the meat.
2. While waiting, cook the bacon until crispy. Drain the bacon well and roughly chop it by hand or using a food processor. Place the chopped bacon on paper towels to remove excess fat, either by using a low oven heat or a microwave. Repeat this process if needed, depending on the bacon's fat content.
3. Chill the Roquefort cheese in the freezer for 15 minutes, then grate it with a cheese or vegetable grater. Dice the tomatoes and season with salt and pepper. Peel, halve, and dice the avocados, then season with salt and lemon juice. Use a food processor to finely chop the greens, ensuring they are not over-processed. Finally, finely chop the hard-boiled eggs.
4. To prepare the salad, mix all greens in a large bowl and spread evenly across the bottom. Arrange the bacon, egg, chicken, tomato, and cheese strips on top of the greens, and place the diced avocado around the edge. Serve the salad with the dressing on the side, and toss everything together just before eating.
5. Combine all ingredients except the oils, then slowly whisk in the oils until well combined. Chill the dressing and shake before serving.

Summary:

• Calories: 12397 kcal
• Fat: 1225 g
• Protein: 262 g
• Carbs: 128 g
• Potassium: 9073 mg
• Magnesium: 632 mg