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The EatingWell Cobb Salad

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  4 servings

Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad.

RECIPE INGREDIENTS

3 tablespoons white-wine vinegar

2 tablespoons finely minced shallot

1 tablespoon Dijon mustard

1/4 teaspoon salt

1 teaspoon freshly ground pepper

3 tablespoons extra-virgin olive oil

10 cups mixed salad greens

1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)

2 eggs, hard-boiled, peeled and chopped (see Tip)

2 strips bacon, cooked and crumbled

2 medium tomatoes, diced

1 large cucumber, seeded and sliced

1 avocado, diced

1/2 cup crumbled blue cheese (optional)

Tips:
To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

The EatingWell Cobb Salad Recipe at Cooking.com

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DIRECTIONS

Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.

Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

314

Fat. Total:

23g

Protein:

16g

Carbohydrates, Total:

15g

Fat, Saturated:

Fiber:

Cholesterol:

127mg

Sodium:

364mg

% Cal. from Fat:

66%

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