Perfect for a nutritious lunch or a light dinner, this salad is not only an eye-catcher with its beautiful assortment of colors but also a festival of flavors and textures. This recipe includes a punchy homemade balsamic vinaigrette, sure to elevate your salad experience!
Ingredients:
For the Salad:
- 6 oz Bacon, chopped
- 1 medium head Romaine Lettuce, or 5-6 cups chopped
- 2 large Chicken Breasts, cooked and sliced (from a rotisserie chicken)
- 2 large hard-boiled Eggs, quartered
- 1/2 cup Red Onion, thinly sliced
- 1 cup Cherry Tomatoes, halved
- 1 large Avocado, sliced
- 1/2 cup Gorgonzola or Blue Cheese, crumbled
- Fresh parsley, for garnish
For the Balsamic Vinaigrette:
- 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 1 clove Garlic, pressed
- 1/4 tsp Salt
- A pinch of Black Pepper
Prep Time: 25 minutes
Cook Time: 10 minutes for bacon
Total Time: 35 minutes
Servings: 4
Equipment: Medium pan, salad spinner, salad platter, mason jar for dressing, chef's knife
Instructions:
1. In a medium pan over medium heat, sauté the chopped bacon until golden brown and crispy. Use a splatter guard to keep things tidy. Once done, transfer the bacon to a plate to cool.
2. Wash and chop the romaine lettuce. Using a salad spinner, wash and spin the lettuce dry for a crisp base. Arrange the lettuce on a large serving platter.
3. Take the cooked chicken breasts and slice them into bite-sized strips. Layer the chicken over the romaine lettuce on the platter.
4. Place the hard-boiled eggs, cut into fourths, on the platter along with the thinly sliced red onion.
5. Halve the cherry tomatoes with a serrated knife and distribute them on the salad.
6. Slice the avocado, maintaining the rows for an attractive presentation, and add it to the salad.
7. Proceed to layer the rest of the prepared ingredients on your platter, arranging them in strips or little bunches.
8. For the balsamic vinaigrette, combine the olive oil, balsamic vinegar, Dijon mustard, pressed garlic, salt, and black pepper in a mason jar. Secure the lid and shake well until the dressing is creamy and emulsified.
9. When ready to serve, drizzle your desired amount of dressing over the salad.
10. Finish off with a sprinkle of fresh parsley for a refreshing touch. Your Chicken Cobb Salad with Homemade Balsamic Vinaigrette is ready to enjoy!
Cooking Tips:
- Feel free to replace the chicken with your preferred protein.
- For cheese alternatives, consider feta if blue cheese is not to your liking.
- Add or remove ingredients based on personal preference for a customized salad experience.
Recipe belongs to Natasha's Kitchen, visit her YouTube channel for more delicious recipes: https://www.youtube.com/@Natashaskitchen
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