americansaladchickenlowcarbgluten-freebeginnergrilledmeal-prep

Cobb Salad

Name: Cobb Salad
Prep time: 12 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 300 g chicken breast; 80 g bacon; 10 ml olive oil; 3 g fine salt; 1 g black pepper; 2 large eggs; 30 ml red wine vinegar; 10 g Dijon mustard; 45 ml olive oil; 2 g fine salt; 1 g black pepper; 200 g romaine lettuce; 160 g tomatoes; 1 medium (about 150 g flesh) avocado; 60 g blue cheese; 10 g chives

This Cobb Salad is crisp, hearty, and deeply satisfying, with juicy grilled chicken, smoky bacon, creamy avocado, jammy eggs, and tangy blue cheese over crunchy romaine. A sharp red wine vinaigrette ties everything together and keeps the dish bright while staying low in carbs.

30 min

2 servings

777 kcal

American

Ingredients

For the chicken and bacon

300 gchicken breast
80 gbacon
10 mlolive oil
3 gfine salt
1 gblack pepper

For the eggs

2 largeeggs

For the dressing

30 mlred wine vinegar
10 gDijon mustard
45 mlolive oil
2 gfine salt
1 gblack pepper

For the salad

200 gromaine lettuce
160 gtomatoes
1 medium (about 150 g flesh)avocado
60 gblue cheese
10 gchives

Instructions

1
Bring a small saucepan of water to a gentle boil for the eggs. At the same time, heat a grill pan or frying pan over medium-high heat for the chicken, and a second pan over medium heat for the bacon. Pat the chicken dry and season it evenly with salt and pepper.
2
Cook the bacon until browned and crisp, about 6-8 minutes, turning as needed. Transfer to a plate lined with paper towel. Reserve 1 teaspoon of the bacon fat in the pan if you like for extra flavour; otherwise discard it.
3
Rub the chicken with the olive oil, then cook for 5-6 minutes per side, depending on thickness, until lightly charred and the centre reaches 74°C. Rest for 5 minutes before slicing; resting keeps the juices in the meat.
4
Lower the eggs into the boiling water and cook for 9 minutes for firm but still creamy yolks. Transfer immediately to cold water to stop the cooking, then peel and quarter.
5
While the chicken rests, whisk the red wine vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified and slightly thickened. Taste and adjust the seasoning; the dressing should be sharp enough to balance the rich toppings.
6
Wash and dry the romaine well, then chop it into bite-size pieces. Cut the tomatoes into wedges, halve or dice the avocado, crumble the blue cheese, chop the chives, and slice the rested chicken. Crumble or chop the bacon.
7
Divide the romaine between 2 plates or shallow bowls. Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows over the lettuce for the classic Cobb look. Spoon over the dressing or serve it on the side, then finish with chives and a little extra black pepper if desired.

Nutrition per serving

777 kcal

Calories

51g

Protein

13g

Carbs

58g

Fat

Fiber

Notes

•For the fastest 30-minute version, use a thin chicken breast or butterfly a thick one so it cooks quickly and evenly.
•Dry lettuce thoroughly so the dressing coats the leaves instead of sliding off.
•If you prefer, grill the chicken outdoors for a smokier flavour.
•This salad is substantial enough for a main course and pairs well with sparkling water or unsweetened iced tea.

Background

Cobb Salad is a classic American composed salad said to have originated in the 1930s at the Brown Derby restaurant in Hollywood. It became famous for its tidy rows of chopped ingredients and its rich combination of chicken, bacon, egg, avocado, tomato, and blue cheese.

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