Cobb-Style Chicken and Egg Salad with Homemade Vinaigrette
Serves 2
20 mins prep
30 mins cook
50 mins total
This hearty salad features crisp Romaine lettuce, red onions, cherry tomatoes, avocado, hard-boiled eggs, crispy bacon, and seasoned chicken breast, all topped with blue cheese and fresh cilantro. It's dressed with a zesty homemade vinaigrette.
0 servings
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Chop the lettuce and vegetables. Create the dressing by mixing together 2/3 cup olive oil, 2 Tbsp red wine vinegar, 3 Tsp dijon mustard, 1 Tsp honey, 2 Tsp garlic, 2 Tbsp lemon juice, and 1/2 Tsp each salt and ground black pepper. Place in the fridge to chill. Add water to a large pot and boil over high heat. Add the eggs to the pot and reduce heat to a gentle boil. Cook for 14 minutes. Remove eggs and place in a bowl with ice water. Let sit for about 15 minutes. While the eggs are cooking, cook bacon in a pan according to package directions. When eggs are done, peel and cut into fourths. Season chicken breast with olive oil, salt, pepper, onion powder, and garlic powder on both sides. Add chicken to a pan with 1 Tbsp olive oil. Cook on medium heat for 4-5 minutes on each side. Cover and cook until internal temperate reaches 165°. In a bowl add lettuce and mix with dressing. Then add tomatoes, onions, avocado, sliced chicken, eggs, and chopped bacon. Top with blue cheese, cilantro, and more dressing and enjoy!
