Cobb Salad
User Reviews
5
Cobb Salad
Description
This Cobb Salad includes crisp romaine lettuce as the base, topped with vibrant components such as quartered hard-boiled eggs, ripe sliced avocado, juicy cherry tomatoes, thinly sliced red onion, smoky cooked bacon crumbles, and crumbled blue or feta cheese. The chicken breast cutlets are seasoned, cooked in a skillet, and sliced into strips, adding protein and a warm element to the salad.
The dressing is a blend of mayonnaise, sour cream, and dried herbs such as parsley and dill, along with onion and garlic powders. Milk is used to thin the dressing to the preferred consistency. This creamy dressing ties the fresh ingredients together with subtle herbal undertones.
The salad is assembled by layering the ingredients on the lettuce, then drizzling with the prepared dressing. The components provide a balance of textures from crunchy lettuce and onions to creamy avocado and cheeses, supporting a satisfying balance between freshness and richness.
Variations include using rotisserie or leftover chicken, serving chicken hot or cold, and substituting sour cream with non-fat Greek yogurt to reduce fat. Eggs can also be cooked in an air fryer for convenience. Dressing leftovers can be refrigerated for up to a week.
Ingredients
- 8 cups romaine lettuce washed and chopped
- 4 egg peeled and quartered, hard boiled
- 1 large avocado pitted and sliced
- 1 cup cherry tomato halved
- ½ small red onion sliced
- 8 lices Bacon cooked and crumbled
- 4 ounces blue cheese or feta cheese, crumbled
Chicken
- 2 chicken breast 6 to 7 ounces each, boneless skinless
- 1 teaspoon olive oil
- 1 teaspoon Cajun seasoning or your favorite seasoning blend
Dressing
- ⅔ cup mayonnaise
- ¼ cup sour cream
- ½ tablespoon parsley or 1 ½ teaspoons fresh, dried
- ½ teaspoon dill or 1 ½ teaspoons fresh, dried
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- milk as needed
- salt to taste
- black pepper to taste
Instructions
- For the dressing, whisk together mayonnaise, sour cream, dried parsley, dried dill, onion powder, and garlic powder in a small bowl. Gradually add milk to reach the desired consistency. Season with salt and pepper, then refrigerate.
- To hard boil eggs, place in a saucepan and cover with cold water 1-inch above the eggs. Bring to a rolling boil, cover, then remove from heat. Let stand for 15-17 minutes. Cool in ice water for 5 minutes, then peel and quarter.
- To make the chicken, cut the breasts horizontally to make 4 cutlets. Toss the chicken with oil and seasoning. Preheat a non-stick skillet over medium-high heat. Add chicken and cook for 3 minutes per side or until cooked through. Rest for 5 minutes and then slice into strips.
- Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and, sliced chicken.
- Drizzle with dressing and serve immediately.
Notes
- Rotisserie or leftover chicken can be used instead of freshly cooked chicken breast strips.
- Chicken may be served hot or cold according to preference.
- Slice the avocado just before serving to prevent browning.
- To reduce fat in the dressing, replace sour cream with non-fat Greek yogurt.
- Adding a teaspoon of red wine vinegar or Dijon mustard to the dressing can enhance flavor if desired.
- Cooking eggs in an air fryer at 2506F for 16-18 minutes followed by an ice bath is an efficient method for hard boiling.
- Nutrition information reflects two tablespoons of dressing per serving; extra dressing can be stored refrigerated for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643 | 32% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 308mg | 103% |
| Sodium | 925mg | 39% |
| Potassium | 1249mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 9276IU | 186% |
| Vitamin C | 20mg | 22% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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