Ingredients with Measurements:
- 8 cups mixed greens
- 2 cups cooked and chopped chicken breast
- 4 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the Honey Mustard Dressing:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large salad bowl
- Whisk or blender for dressing
Step-by-step instructions:
1. In a large salad bowl, add the mixed greens as the base.
2. Arrange the cooked chicken, hard-boiled eggs, avocado, cherry tomatoes, blue cheese, bacon, and red onion on top of the greens.
3. Sprinkle with chopped parsley and season with salt and pepper to taste.
4. In a separate bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until well combined.
5. Drizzle the honey mustard dressing over the salad and toss to coat evenly.
6. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 23g
Protein: 28g
Substitutions for ingredients:
- Mixed greens can be substituted with any leafy greens of your choice.
- Chicken can be substituted with turkey or ham.
- Blue cheese can be substituted with feta or goat cheese.
- Bacon can be substituted with turkey bacon or vegetarian bacon.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add sliced cucumber or bell peppers for extra crunch.
- Use a different dressing such as ranch or balsamic vinaigrette.
- Add sliced grilled steak or shrimp for a surf and turf twist.
- Make it vegetarian by omitting the chicken and bacon and adding roasted chickpeas or tofu.
Tips and tricks:
- To save time, use store-bought rotisserie chicken or pre-cooked chicken.
- To make hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10-12 minutes before peeling.
- Make the dressing ahead of time and store in the fridge for up to a week.
Storage instructions:
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. Dressing should be stored separately and added just before serving.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional chopped parsley or crumbled bacon.
Garnishes:
Chopped parsley, crumbled bacon, sliced avocado, or cherry tomatoes.
Pairings:
This salad pairs well with a crusty baguette or garlic bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a cup of soup.
Troubleshooting advice:
If the dressing is too thick, add more olive oil or apple cider vinegar to thin it out.
Food safety advice:
Make sure to wash all produce before using and store leftovers properly in the fridge.
Food history:
The Cobb salad was created in the 1930s by Robert Cobb, the owner of the famous Hollywood restaurant, The Brown Derby.
Flavor profiles:
This salad has a combination of savory, salty, and sweet flavors from the chicken, bacon, blue cheese, and honey mustard dressing.
Serving suggestions:
This salad makes a great lunch or dinner option and can be served as a main course or a side dish.
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