I'm officially obsessed with this salad. Is that weird? I suppose that a salad isn't the most terrible thing to be obsessed with, all things considered. I'm not sure what it is about this chicken Cobb salad that I love so much, but it probably has a lot to do with the combination of hardboiled egg, bacon, avocado, and a healthy sprinkle of blue cheese. Add some shredded chicken on top, and you've got yourself a protein powerhouse of a salad.
Just how obsessed am I with this salad? I've had it for dinner for the past two nights and for lunch today. One of the best things about this salad is that you can cook most of the ingredients ahead of time -- the chicken, the bacon, and the hardboiled eggs. Then, when you're ready to eat, all you need to do is chop up some romaine hearts (you could even do this ahead of time, too), chop up half an avocado, and add on some crumbled blue cheese. Boom! It's time to eat.
Chicken Cobb Salad (printer-friendly version)
makes 4 servings
4 hearts of romaine, rinsed and chopped
4 organic cooked chicken thighs, shredded (see below for roasting instructions)
4 hardboiled eggs, quartered (I like these instructions from Martha Stewart)
2 avocados, cubed
4 tablespoons chopped cooked bacon (about 4 strips)
4 tablespoons crumbled or cubed blue cheese
red wine vinegar dressing (see below for dressing instructions)
For the chicken:
1 pound organic chicken thighs
1 tablespoon olive oil
freshly ground black pepper
fine sea salt
1. Preheat the oven to 400 degrees. Add the chicken thighs to a glass baking dish. Drizzle with olive oil. Season both sides liberally with pepper and salt. Place the chicken in the oven and bake for 20 minutes, or until a thermometer inserted into the chicken registers 165 degrees.
2. Remove the chicken from the oven and let cool slightly, then shred with two forks.
For the dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
fine sea salt
freshly ground black pepper
Add the olive oil and red wine vinegar to a small mason jar. Place the lid tightly on the jar and shake vigorously to combine. Season to taste with salt and pepper. Set aside.
For the salad (individual serving):
Place one chopped romaine heart on a plate. Top with 1/2 - 1 cup shredded chicken, 1 quartered hardboiled egg, 1/2 chopped avocado, 1 tablespoon chopped bacon, and 1 tablespoon crumbled blue cheese. Drizzle with dressing and serve.
(adapted from this Real Simple recipe)
makes 4 servings
4 hearts of romaine, rinsed and chopped
4 organic cooked chicken thighs, shredded (see below for roasting instructions)
4 hardboiled eggs, quartered (I like these instructions from Martha Stewart)
2 avocados, cubed
4 tablespoons chopped cooked bacon (about 4 strips)
4 tablespoons crumbled or cubed blue cheese
red wine vinegar dressing (see below for dressing instructions)
For the chicken:
1 pound organic chicken thighs
1 tablespoon olive oil
freshly ground black pepper
fine sea salt
1. Preheat the oven to 400 degrees. Add the chicken thighs to a glass baking dish. Drizzle with olive oil. Season both sides liberally with pepper and salt. Place the chicken in the oven and bake for 20 minutes, or until a thermometer inserted into the chicken registers 165 degrees.
2. Remove the chicken from the oven and let cool slightly, then shred with two forks.
For the dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
fine sea salt
freshly ground black pepper
Add the olive oil and red wine vinegar to a small mason jar. Place the lid tightly on the jar and shake vigorously to combine. Season to taste with salt and pepper. Set aside.
For the salad (individual serving):
Place one chopped romaine heart on a plate. Top with 1/2 - 1 cup shredded chicken, 1 quartered hardboiled egg, 1/2 chopped avocado, 1 tablespoon chopped bacon, and 1 tablespoon crumbled blue cheese. Drizzle with dressing and serve.
(adapted from this Real Simple recipe)
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