Grilled Chicken Cobb Salad
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.
En original oppskrift av Forkin
- Total tid
- 40 min
- Porsjoner
- 2
- Vanskelighetsgrad
- Middels
- Per porsjon
- 1 068 kcal
Allergeninformasjon: kan inneholde egg, melk, sennep og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 300 gchicken breast, boneless, skinless
- 4 stk.bacon
- 2 stk.egg
- 150 gromaine lettuce, chopped
- 1 stk.avocado, pitted and diced
- 100 gcherry tomato, halved
- 50 gblue cheese, crumbled
for chicken
- 1 ssolive oil
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
dressing
- 2 ssred wine vinegar
- 1 tsdijon mustard
- 3 ssolive oil
- 0,25 tssalt
- 0,13 tsblack pepper, freshly ground
Utstyr
grill · saucepan · plate · grill pan · whisk · cutting board · knife · small bowl · skillet
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 12 min
- 3
Drain the eggs and transfer them to an ice bath for at least 5 minutes to stop the cooking.
Omtrent 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.
Omtrent 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.
Omtrent 5 min
- 10
Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Omtrent 15 min
- 11
Remove from heat and let rest for 5 minutes before dicing.
Omtrent 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.
Omtrent 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.
Omtrent 5 min
Kokkens tips: For a classic Cobb presentation, arrange each ingredient in a distinct stripe.
- 16
Drizzle with the prepared dressing just before serving.
Per porsjon
Næringsinnhold
- Kalorier
- 1 068,4kcal
- Protein
- 79,9g
- Karbohydrater
- 13,1g
- Fett
- 77,8g
- Fiber
- 7g
- Sukker
- 3,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover salad components separately in airtight containers in the refrigerator.
This salad is best eaten cold; do not reheat.
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