COBB SALAD
MY TAKE ON A TRADITIONAL COBB SALAD.
skill level: BEGINNER | quantity: 4 SERVINGS
LISTS
GROCERY LIST:
2 large | Eggs
4 ounces | Sharp Cheddar Cheese
1 pound | Chicken Breast (boneless, skinless)
5 strips | Uncured Bacon
1 large head | Romaine Lettuce
½ | English Cucumber (about ½ cup)
1 large | Avocado
¼ cup & 1 ½ teaspoons | Extra Virgin Olive Oil
⅛ cup | Balsamic Vinegar
1 teaspoon | Kosher Salt (plus more for final seasoning to taste)
½ teaspoon | Fresh Cracked Black Pepper (plus more for final seasoning to taste)
½ teaspoon | Garlic Powder
½ teaspoon | Paprika
KITCHENWARE:
Small Saucepan
18x13-inch Baking Sheet
Small Bowl & Large Salad Bowl
Slotted Spoon, Cheese Slicer/Grater, Knife, Cutting Board & Mason Jar
prep
Helpful tips!
Cucumber can be substituted with cherry tomatoes for a more authentic version.
Sharp cheddar cheese can be substituted with blue cheese for a more authentic version.
COOK
COOKED COMPONENTS:
2 large | Eggs
5 strips | Uncured Bacon
1 pound | Chicken Breast (boneless, skinless)
1 ½ teaspoons | Extra Virgin Olive Oil
1 teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Garlic Powder
½ teaspoon | Paprika
RAW COMPONENTS:
4 ounces | Sharp Cheddar Cheese
1 large head | Romaine Lettuce
½ | English Cucumber (about ½ cup)
1 large | Avocado
¼ cup | Extra Virgin Olive Oil
⅛ cup | Balsamic Vinegar
Start here for cooked components:
Preheat oven to 400° F and place rack in the center of the oven. Line baking sheet with parchment paper and set aside.
Fill a small bowl with ice water and set aside. Add eggs to a small saucepan. Fill with water and set over high heat until it reaches a rapid boil. Once boiling, reduce to a medium-high/medium heat and let cook for 8-10 minutes. For a jammier yolk cook, closer to 8 minutes and for a harder yolk, cook closer to 10 minutes (I always cook for exactly 8 ½ minutes.). Remove with a slotted spoon and place in ice bath. After about 5 minutes, transfer to fridge.
Once oven is preheated, evenly space out bacon on baking sheet and bake for 10 minutes. Remove from oven, flip bacon and bake for another 8-10 minutes until nice and crispy. Transfer to plate lined with paper towel to drain and cool.
Turn up oven to 425° F and reline baking sheet with new parchment paper. If chicken is thin sliced, use as is, if not pound evenly to about ½-inch. Season both sides with olive oil, salt, pepper, garlic powder and paprika. Bake for 10 minutes. Remove from oven, flip chicken and bake for an additional 8-13 minutes until internal temperature reaches 165° F. Transfer to plate with bacon, let rest and cool.
Continue here when ready to assemble:
Gather all cooked components, raw components, cheese slicer/grater, large salad bowl, knife, cutting board and mason jar.
Slice or grate cheese and set aside.
Wash and thoroughly dry lettuce. Chop into large bite size pieces and add directly to large salad bowl.
Cube cucumber, chicken and bacon into bite size pieces and add to salad bowl.
Peel and roughly chop hard boiled egg and add to salad bowl.
Slice avocado and add to salad bowl.
Add sliced/grated cheese to salad bowl.
Add olive oil and balsamic vinegar to mason jar and shake vigorously to make vinaigrette. Set aside.
When ready to serve, re-shake vinaigrette, add on top of salad, add salt and pepper to taste, toss and serve.
