Grilled Chicken Cobb Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the eggs: Place the eggs in a small saucepan and cover with cold water by about an inch.

2. 2

   Bring the water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let sit for 10-12 minutes.

   Ca. 12 min.

3. 3

   Drain the eggs and transfer them to an ice bath for at least 5 minutes to stop the cooking.

   Ca. 5 min.

4. 4

   Cook the bacon: While the eggs are cooking, heat a large skillet over medium heat.

5. 5

   Add the bacon and cook until crispy, about 5-7 minutes, flipping occasionally.

   Ca. 7 min.

6. 6

   Remove the bacon from the skillet, place on a paper towel-lined plate to drain, then crumble once cooled.

7. 7

   Prepare the chicken: Pat the chicken breast dry with paper towels.

8. 8

   Brush with olive oil and season generously with salt and black pepper.

9. 9

   Grill the chicken: Preheat a grill or grill pan over medium-high heat.

   Ca. 5 min.

10. 10

    Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

    Ca. 15 min.

11. 11

    Remove from heat and let rest for 5 minutes before dicing.

    Ca. 5 min.

12. 12

    Make the dressing: In a small bowl, whisk together the red wine vinegar, dijon mustard, olive oil, salt, and black pepper until emulsified.

    Ca. 2 min.

13. 13

    Assemble the salad: Peel and quarter the hard-boiled eggs.

14. 14

    Arrange the chopped romaine lettuce on two plates.

15. 15

    Artfully arrange rows of diced grilled chicken, crumbled bacon, quartered eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese over the lettuce.

    Ca. 5 min.

    Kokkens note: For a classic Cobb presentation, arrange each ingredient in a distinct stripe.

16. 16

    Drizzle with the prepared dressing just before serving.