Reynaldo’s Cocina 📍
Cobb Salad with Grilled Chicken
Fresh Cobb salad loaded with grilled chicken, bacon, vegetables, blue cheese, hard boiled eggs, avocado, and homemade balsamic vinaigrette.
Ingredients
Seasoned Grilled Chicken
- 2 lbs chicken breast
- 1 tbsp avocado oil
- 1 tsp Cavender's Greek Seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Salad
- 2 large heads romaine chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thin sliced
- 2 avocados sliced
- 6 slices bacon cooked and chopped
- 4 hard boiled eggs sliced
- 1/2 cup blue cheese crumbles
Homemade Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1 tsp honey
- Salt to taste
- Black pepper to taste
Equipment
- - Outdoor grill or grill pan
- Large salad bowl
- - Medium saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs
- - Small mixing bowl
- Whisk
- - Serving platter
Method
- Pat the chicken dry.
- Season evenly with Cavender's Greek Seasoning, black pepper, garlic powder, onion powder, and paprika.
- Drizzle with avocado oil and coat evenly.
- Set aside while preparing the remaining ingredients.
- Cook the bacon until crisp.
- Transfer to paper towels and allow to cool.
- Chop into pieces.
- Place eggs into a saucepan and cover with water.
- Bring to a boil.
- Turn off the heat and cover.
- Allow eggs to rest for 10 to 12 minutes.
- Transfer to cold water, peel, and slice.
- Wash and chop the romaine lettuce.
- Halve the cherry tomatoes.
- Dice the cucumber.
- Thinly slice the red onion.
- Slice the avocados and set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, honey, salt, and black pepper until emulsified.
- Preheat a grill or grill pan over medium high heat.
- Cook the chicken for 5 to 7 minutes per side until grill marks develop and the internal temperature reaches 165 degrees.
- Remove from heat and allow to rest for 5 minutes.
- Slice the chicken against the grain.
- Add chopped romaine to a large serving bowl or platter.
- Arrange cherry tomatoes, cucumber, red onion, bacon, eggs, blue cheese, and avocado over the lettuce.
- Top with sliced grilled chicken.
- Drizzle with balsamic vinaigrette and serve immediately.
Notes
• Build the salad in layers instead of tossing everything together for better presentation and texture.
• Rest the grilled chicken before slicing to help retain moisture.
• Add avocado last to preserve its appearance and texture.
• Homemade balsamic vinaigrette provides a cleaner flavor than bottled dressing.
• Dress lightly at first and add more as needed.
