LunchMain CourseSalad

Grilled Chicken Cobb Salad

Name: Grilled Chicken Cobb Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: american
Ingredients: 300 g chicken breast boneless, skinless; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs bacon; 2 pcs egg; 150 g romaine lettuce chopped; 1 pcs avocado pitted and diced; 100 g cherry tomato halved; 50 g blue cheese crumbled; 2 tbsp red wine vinegar; 1 tsp dijon mustard; 3 tbsp olive oil; 0.25 tsp salt; 0.13 tsp black pepper freshly ground

A classic American salad featuring grilled chicken, crispy bacon, hard-boiled eggs, avocado, and blue cheese, all arranged over a bed of fresh greens. It's a satisfying and flavorful meal, perfect for a hearty lunch or light dinner.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 1,068 kcal

Gluten-free

Allergen information: may contain eggs, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gchicken breast, boneless, skinless
4 pcsbacon
2 pcsegg
150 gromaine lettuce, chopped
1 pcsavocado, pitted and diced
100 gcherry tomato, halved
50 gblue cheese, crumbled

for chicken

1 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

dressing

2 tbspred wine vinegar
1 tspdijon mustard
3 tbspolive oil
0.25 tspsalt
0.13 tspblack pepper, freshly ground

Equipment

grill · saucepan · plate · grill pan · whisk · cutting board · knife · small bowl · skillet

The method

Step by step

1
Boil the eggs: Place the eggs in a small saucepan and cover with cold water by about an inch.
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.
About 12 min
3
Drain the eggs and transfer them to an ice bath for at least 5 minutes to stop the cooking.
About 5 min
4
Cook the bacon: While the eggs are cooking, heat a large skillet over medium heat.
5
Add the bacon and cook until crispy, about 5-7 minutes, flipping occasionally.
About 7 min
6
Remove the bacon from the skillet, place on a paper towel-lined plate to drain, then crumble once cooled.
7
Prepare the chicken: Pat the chicken breast dry with paper towels.
8
Brush with olive oil and season generously with salt and black pepper.
9
Grill the chicken: Preheat a grill or grill pan over medium-high heat.
About 5 min
10
Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
About 15 min
11
Remove from heat and let rest for 5 minutes before dicing.
About 5 min
12
Make the dressing: In a small bowl, whisk together the red wine vinegar, dijon mustard, olive oil, salt, and black pepper until emulsified.
About 2 min
13
Assemble the salad: Peel and quarter the hard-boiled eggs.
14
Arrange the chopped romaine lettuce on two plates.
15
Artfully arrange rows of diced grilled chicken, crumbled bacon, quartered eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese over the lettuce.
About 5 min
Cook’s note: For a classic Cobb presentation, arrange each ingredient in a distinct stripe.
16
Drizzle with the prepared dressing just before serving.

Per serving

Nutrition

30%Score

Calories: 1,068.4kcal
Protein: 79.9g
Carbs: 13.1g
Fat: 77.8g
Fibre: 7g
Sugar: 3.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover salad components separately in airtight containers in the refrigerator.

Reheating

This salad is best eaten cold; do not reheat.