Chopped Cobb Salad
Quick and easy dinner salad with homemade blue cheese dressing. It's also a great way to use up those leftover veggies and cooked meats.
Yield: 4 Servings Ready in 20 minutes
32 people trying soon
Verified by horikor
|1 cupcrumbled blue cheese|
|1/4 cupextra virgin olive oil|
|2 tablespoonsred wine vinegar|
|8 slicesbacon; chopped|
|12 ouncesboneless, skinless chicken breasts; cut into bite-size pieces|
|10 cupsromaine lettuce|
|2 cupstomatoes; diced|
|2 eachavocados; pitted, skinned, and chopped|
|3 eachhard boiled eggs; quartered|
Chopped Cobb Salad Preparation
1. Process 1/2 cup blue cheese, the olive oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined.
2. Cook the bacon in a skillet over medium high heat until crisp, about 6 minutes. Transfer the bacon bits to a paper towel to drain. Pour off all but 1 tablespoon fat.
3. Season the chicken with salt and pepper. Cook the chicken in the bacon fat over medium high heat until golden brown and cooked through, 2 to 4 minutes. Transfer to a plate to cool slightly.
4. In a large bowl combine the lettuce, tomatoes, remaining 1/2 cup cheese, cooled chicken, and the dressing. Divide between plates. Top each salad with some of the bacon bits, avocado, and eggs.
Be sure to wash and dry your romaine well. Washing will remove grit and bugs. Drying will allow the dressing to adhere to the lettuce and not sink to the bottom of the bowl.
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