Greek cobb salad

Indulge in the fresh flavors of Mediterranean cuisine with a Greek Cobb Salad. Enjoy a harmonious blend of crisp vegetables, creamy feta cheese, savory olives, and tangy dressing.

Ingredients:

• 6 slices bacon
• 4 large eggs
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar or fresh lemon juice
• 1/4 cup roughly chopped fresh dill, plus more for topping
• Kosher salt and freshly ground pepper
• 3 romaine lettuce hearts, trimmed and chopped
• 1 avocado, thinly sliced
• 1 cup shredded rotisserie chicken, skin removed (about 140g)
• 3/4 cup crumbled feta cheese (about 90g)
• 1 pint cherry tomatoes, halved
• 2 cups pita chips, lightly crushed

Instructions:

1. Fry the bacon in a medium nonstick pan over medium heat until it becomes crispy, takes about 8 minutes. Place the cooked bacon on a plate lined with paper towels to soak up excess grease. Allow it to cool down a bit, then break it into small pieces.
2. While the bacon is cooking, prepare a bowl of ice water. Boil some water in a saucepan and carefully add the eggs; let them cook for 4 minutes, then take out 2 eggs using a slotted spoon and place them in the ice water. Let the other 2 eggs cook for an additional 6 minutes until they are hard-boiled. Drain the water from the eggs and let them cool.
3. To make the sauce: Take out the eggs from the ice water, peel them, and put them in a blender. Add vegetable oil, vinegar, dill, 1/2 teaspoon of salt, and a few twists of pepper. Blend until it forms a smooth mixture.
4. In a large salad bowl, place the romaine lettuce and pour the sauce over it. Peel and cut the hard-boiled eggs. Arrange avocado slices, chicken pieces, feta cheese, tomatoes, sliced eggs, and crumbled bacon in rows on top of the salad. Sprinkle with pita chips and some more dill. Mix well before serving.

Summary:

• Calories: 2828 kcal
• Fat: 214 g
• Protein: 116 g
• Carbs: 127 g
• Potassium: 4919 mg
• Magnesium: 385 mg