Without a doubt, the humble Cobb salad has been a steady item on the menus of restaurants all over the States since the late 1920s. It was said to be a creation of Robert Cobb from Los Angeles, owner of The Brown Derby restaurant - and its popularity still reigns.
You see people order it in the movies and in real life. Chances are good that you have eaten one before; if not, now is a great opportunity to find out what it is all about.
The idea stemmed from hunger, as many good recipes do... And upon finding watercress, romaine lettuce, tomatoes, boiled eggs, cooked chicken breast, crispy bacon, chives, Roquefort cheese, and a simple red wine vinaigrette in the kitchen at the end of service - a star was born.
See, you can get really creative with leftovers and discover a dish that makes a statement! Of course, that is just one side of the story; others say that it was in honor of Mr. Cobb.
Whichever story you choose to believe, just know that all the ingredients are good for you, and they taste wonderful together. If you are avoiding dairy, refrain from traditional cheese. Egg-free? Go ahead and skip that too.
It is a piecemeal salad, just go with what you have and make it "Cobb-like". If you happen to have any leftovers of basil pesto chicken hiding in your fridge, your Cobb salad will be extra special.
Cobb Salad Recipe
Serves: 4 Prep: 20 min Cook: 20 min
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 tbsp. chopped rosemary
- Lettuce
- Cucumber, chopped
- Cherry tomatoes halved
- Bacon, cooked
- Boiled eggs, halved
- Avocado, cubed
- Red onion, thinly sliced
- Cooking oil (i.e. avocado oil)
- Salt & pepper to taste
Dijon Vinaigrette Ingredients
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 2 tsp. red wine vinegar
- 1 tsp. sea salt
- ½ tsp. black pepper
- 4 tbsp. olive oil
Preparation
- To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
- For the chicken, drizzle a few teaspoons of oil, then season with rosemary, salt, and pepper on both sides.
- Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
- To make the salad, top the lettuce with cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon, and onion.
- Pour the dressing over the salad and serve.
📖 Recipe
Cobb Salad Recipe
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp. chopped rosemary
- Lettuce
- Cucumber chopped
- Cherry tomatoes halved
- Bacon cooked
- Boiled eggs halved
- Avocado cubed
- Red onion thinly sliced
- Cooking oil i.e. avocado oil
- Salt & pepper to taste
Dijon Vinaigrette Ingredients
- 1 garlic clove minced
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 2 tsp. red wine vinegar
- 1 tsp. sea salt
- ½ tsp. black pepper
- 4 tbsp. olive oil
Instructions
- To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.Cooking oil, Salt & pepper to taste, 1 garlic clove, 1 tsp. Dijon mustard, 1 tsp. lemon juice, 2 tsp. red wine vinegar
- For the chicken, drizzle a few teaspoons of oil, then season with rosemary, salt, and pepper on both sides.2 tbsp. chopped rosemary, 1 tsp. sea salt, 4 tbsp. olive oil, ½ tsp. black pepper
- Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
- To make the salad, top the lettuce with cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon, and onion.4 chicken breasts, Cucumber, Cherry tomatoes halved, Bacon, Boiled eggs, Avocado, Red onion, Lettuce
- Pour the dressing over the salad and serve.
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