You will love this easy recipe for a delicious chicken Cobb salad with a simple homemade vinaigrette. It's a favorite restaurant meal that you can easily recreate at home!
2baked chicken breastmedium-size, sliced (6 oz each)
2cupssalad greens
½cupcherry tomatoeshalved
1avocadosliced; use Haas variety
2ozblue cheesecrumbled
Instructions
In a small bowl, whisk the dressing ingredients until they emulsify into a rich salad dressing.
Arrange the salad greens on a large serving platter.
Assemble the salad toppings on top of the greens. I usually add them in the following order: chicken, tomatoes, avocado, eggs, bacon, and blue cheese.
Drizzle the dressing on top of the salad and serve.
Video
Notes
Make-ahead: This salad contains quite a few ingredients. And you need to cook chicken breast, bacon, and hard-boiled eggs to make it. So, I keep things simple by preparing these ingredients the day before. They need to be cold anyway. I make baked chicken breast (or broiled chicken breast), oven bacon, and hard-boiled eggs the day before and refrigerate them. The next day, assembling the salad is a breeze!Storing leftovers: The salad greens will become soggy if stored, and the avocado might turn brown, so I don't keep those. But the rest of the salad keeps fine in the fridge, in an airtight container, for 2-3 days.