Easy Chicken Cobb Salad with the best homemade Cobb Salad Dressing! This protein-packed salad is a meal in itself loaded with crisp lettuce, juicy tomatoes, chicken, bacon, boiled eggs, creamy avocado and crumbled blue cheese.
You will want the easy Balsamic Vinaigrette on all of your salads. Watch the video tutorial below and you will be craving it.
INGREDIENTS
6 large eggs
4 slices thick-cut bacon diced
6 cups Romaine lettuce (or a combination of Romain and Green Leaf or Iceberg Lettuce), washed and cut into bite-sized pieces
2 cups cooked and sliced (or diced) chicken breasts
1 avocado, sliced or diced
1 1/2 cup grape or cherry tomatoes
1 cup croutons
2/3 cup blue cheese crumbles
1/2 c red wine vinaigrette or dressing of your choice
INSTRUCTIONS
For the hard-boiled eggs, place eggs in a saucepan and fill to cover by 1” with cold water.
Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer.
Remove the pan from the heat, cover with a lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
Have ready a medium-sized mixing bowl filled with ice water.
Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes.
Peel the eggs, quarter or chop, and set aside until ready to use.
For the bacon, have ready a plate lined with a paper towel.
In a large sauté pan over medium-high heat, fry bacon for 6-8 minutes, stirring occasionally until browned and crispy.
Using a slotted spoon, transfer the bacon to the plate and set aside.
Add the lettuce to a large serving bowl, top with chicken, eggs, bacon, avocado, tomatoes, croutons, and blue cheese.
Toss with dressing or serve on the side.