Ingredients
- Cooked Chicken Breast: 8 ounces, diced
- Romaine Lettuce: 1 large head, chopped
- Hard-boiled Eggs: 2 large, quartered
- Beef Bacon: 4 slices, cooked crisp and crumbled
- Avocado: 1 large, diced
- Cherry Tomatoes: 1 cup, halved
- Blue Cheese Crumbles: 1/4 cup
- Grape Juice Vinaigrette: 1/4 cup (or components: 3 tbsp olive oil, 1 tbsp red grape vinegar, 1 tsp Dijon mustard, salt & pepper)
Instructions
- Step 1: If starting with raw chicken, season and cook 8 ounces of chicken breast (grill, bake, or pan-fry) until cooked through, then dice. Cook 4 slices of turkey bacon until crisp, drain excess fat, and crumble. Set both aside to cool.
- Step 2: If not pre-made, hard-boil 2 large eggs; once cooled, peel and quarter them. Prepare all vegetables: chop 1 large head of romaine lettuce, halve 1 cup of cherry tomatoes, and dice 1 large avocado.
- Step 3: On a large platter or in individual bowls, arrange the chopped romaine lettuce as the base. Artfully arrange the diced chicken, quartered hard-boiled eggs, crumbled beef bacon, diced avocado, halved cherry tomatoes, and 1/4 cup of blue cheese crumbles in distinct rows or sections over the lettuce.
- Step 4: If making homemade vinaigrette, whisk together 3 tablespoons of olive oil, 1 tablespoon of red grape vinegar, 1 teaspoon of Dijon mustard, and salt and pepper to taste until emulsified.
- Step 5: Drizzle the prepared or homemade grape juice vinaigrette evenly over the assembled salad just before serving. Serve immediately, allowing guests to mix their salad as desired.
Notes
- Keep leftover components separate from the dressing and avocado, which are best added fresh when serving again, ensuring your salad stays crisp and delicious.
- Since this is a chilled salad, simply enjoy any leftovers straight from the fridge; no reheating required, as the cool components are part of its refreshing charm.
- For a truly impressive presentation, arrange the vibrant ingredients in distinct rows on a large platter, letting each guest admire the classic Cobb pattern before tossing with the vinaigrette for a delightful mix of flavors and textures.
- For peak freshness and flavor, prepare your chicken, beef bacon, and hard-boiled eggs ahead of time, then assemble the salad just before serving, only adding the avocado and dressing at the very last moment to keep everything vibrant and crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 680
- Sodium: 1400mg
- Fat: 67g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 7g