Chicken Cobb Salad
To save a little time, use a high-quality bottled vinaigrette in place of the homemade one. You may vary the salad ingredients, using sliced salami, cubed ham or sliced smoked turkey instead of the chicken and bacon.
- 6 bacon slices, chopped
- 2 eggs
- 2 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup olive oil
- 3/4 lb. mixed salad greens
- 2 1/2 cups coarsely chopped grilled chicken meat
- 1/4 lb. Gorgonzola or other blue cheese, crumbled (about 1 cup)
- 2 avocados, halved, pitted, peeled and sliced
- 2 tomatoes, seeded and chopped
Cook the bacon
In a fry pan over medium-high heat, fry the bacon, stirring occasionally, until crisp and brown, about 5 minutes. Transfer to paper towels to drain and cool.
Boil the eggs
In a small saucepan, combine the eggs with water to cover and bring to a boil over medium heat. As soon as the water boils, remove the pan from the heat and cover. Let stand for 10 minutes. Drain the water from the pan, then run cold water over the eggs until they are cool enough to handle. Peel the eggs and slice them.
Make the vinaigrette and compose the salad
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Gradually whisk in the olive oil.
In a large bowl, toss the salad greens with the vinaigrette. Arrange the chicken, cheese, avocados, tomatoes, bacon and egg slices on top of the greens and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).