Katie
If I’m out for lunch (or even dinner), one of my go-to salads to order is a Chicken Cobb Salad. A Cobb salad has so variety in it (like the buttery avocado, the crunch cucumber, the perfectly-cooked egg, the crispy bacon, the tangy blue cheese…) that it satisfies every one of your taste buds! Every bite is different, which I love. I can never get bored of a good Cobb salad.
I was excited to make this salad at home. It involved quite a bit of chopping, but was so worth it! You can definitely make the eggs the day before to save time. (If you grill the chicken in advance, I recommend serving it cold then. Reheated chicken is no bueno!)
Start by preheating your griddler (or grill or grill pan) to medium-high…
- Start by placing 4 eggs in a small pot.
- Fill the pot with water. (You want about an inch of water above the eggs.)
- Place on the stove over high heat, and bring to rapid boil.
- Once boiling, cover and remove from the heat.
- Let the eggs sit for 16 minutes.
- After 16 minutes, carefully drain the eggs and place them in an ice water bath until completely cooled.
- Meanwhile, chop up 2 avocados, a few tomatoes, and an English cucumber.
- Season a package of thin cut chicken breasts on both sides with the salt and pepper.
- Coat your griddler with nonstick cooking spray, and place the chicken it.
- Grill, flipping once, until cooked through, about 5 minutes per side.
- While the chicken cooks, peel and slice the eggs.
- Cook up some bacon until crisp.
- Break the bacon into bite-sized pieces.
- Slice the chicken.
- To assemble the salad, start with some lettuce. (I used romaine with a little radicchio.)
- Top with some of the egg, avocado, cucumber, tomato and bacon.
- Sprinkle on some blue cheese.
- Place one of the sliced chicken breasts on top.
- Finish by drizzling some balsamic (or your personal favorite) dressing over everything.
Enjoy!
One Year Ago: Buffalo Chicken Grilled Cheese Paninis
Two Years Ago: Slow Cooker Thai Peanut Chicken
Grilled Chicken Cobb Salad (serves 4)
INGREDIENTS:
- 4 eggs
- 1 pound thin cut chicken breasts
- salt
- black pepper
- 5 slices bacon
- 1 bag romaine lettuce
- 2 avocados, chopped
- 4 tomatoes, chopped
- 1 English cucumber, chopped
- crumbled blue cheese
- balsamic vinaigrette dressing
DIRECTIONS:
- Preheat your grill to medium-high.
- Place the eggs in a small pot.
- Fill the pot with water, place on the stove, and bring to rapid boil.
- Once boiling, cover and remove from the heat.
- Let the eggs sit for 16 minutes.
- After 16 minutes, carefully drain the eggs and place them in an ice water bath until completely cooled.
- Meanwhile, season the chicken on both sides with the salt and pepper.
- Place the chicken on the grill.
- Grill, flipping once, until cooked through, about 5 minutes per side.
- While the chicken cooks, peel and slice the eggs.
- Cook the bacon until crisp, either in your microwave or oven.
- Break the bacon into bite-sized pieces.
- Slice the chicken.
- To assemble the salad, start with the lettuce.
- Top with some of the egg, avocado, cucumber, tomato and bacon.
- Sprinkle on some blue cheese.
- Place one of the sliced chicken breasts on top.
- Finish by drizzling some dressing over everything.
