This Cobb salad has all of the traditional fixings; chicken, bacon, tomatoes, avocado and blue cheese. Hard-boiled egg is cleverly used to make a quick creamy dressing in the blender.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 3 large eggs
- 5 slices bacon
- Four 1/4-inch-thick chicken cutlets (about 1 pound)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 2 heads Bibb lettuce, leaves separated and large leaves torn
- 1 avocado, sliced
- 2 cups grape tomatoes, halved
- 4 ounces blue cheese, crumbled
Instructions
- Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
- Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
- Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
- Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 668 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 243 mg |
| Sodium | 1070 mg |
| Serving Size | 1 of 4 servings |
| Calories | 668 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 243 mg |
| Sodium | 1070 mg |