Classic Cobb Salad

Ingredients

VINAIGRETTE
1⁄2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 teaspoon sugar
1⁄8 teaspoon pepper
SALAD
3 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
1 large head romaine lettuce (14 ounces), torn into bite-size pieces
4 ounces (4 ounces) watercress, torn into bite-size pieces
10 ounces grape tomatoes, halved
3 FOOLPROOF HARD-COOKED EGGS, peeled and cut into 1⁄2-inch cubes
2 avocados, halved, pitted, and cut into 1⁄2-inch pieces
8 slices bacon, cut into 1⁄4-inch pieces, cooked in 10-inch skillet over medium heat until crisp, 5 to 7 minutes, and drained
2 ounces blue cheese, crumbled (1⁄2 cup)
3 tablespoons minced fresh chives

Instructions

FOR THE VINAIGRETTE: Whisk all ingredients in medium bowl until well combined; set aside.
FOR THE SALAD: Season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable oil spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees, 6 to 8 minutes. When cool enough to handle, cut chicken into 1⁄2-inch cubes and set aside.
Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add 1⁄4 cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange eggs and avocado in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

Classic Cobb Salad

Ingredients

Instructions

Tags

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