Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- Salt and pepper
- 6 cups mixed greens
- 4 hard-boiled eggs, sliced
- 1 avocado, diced
- 1/2 cup crumbled blue cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
- Tongs
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, Dijon mustard, honey, red wine vinegar, salt, and pepper.
3. Brush the chicken breasts with the mixture and grill for 6-8 minutes on each side or until cooked through. Let the chicken rest for 5 minutes before slicing.
4. In a large salad bowl, arrange mixed greens, sliced hard-boiled eggs, diced avocado, crumbled blue cheese, cooked bacon, cherry tomatoes, and thinly sliced red onion.
5. Top the salad with sliced grilled chicken.
6. Serve with your favorite dressing.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 41g
- Carbohydrates: 14g
- Protein: 34g
Substitutions for ingredients:
- Mixed greens: spinach, arugula, or romaine lettuce
- Blue cheese: feta or goat cheese
- Bacon: turkey bacon or prosciutto
- Red onion: shallots or green onions
Variations:
- Add grilled corn, bell peppers, or zucchini to the salad.
- Use grilled shrimp or steak instead of chicken.
- Make it vegetarian by omitting the chicken and bacon.
Tips and tricks:
- To save time, use store-bought rotisserie chicken instead of grilling chicken breasts.
- Make the dressing ahead of time and store it in the refrigerator for up to 5 days.
- To prevent the avocado from browning, toss it with a little bit of lemon or lime juice.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the salad in individual bowls or on a large platter.
Garnishes:
- Fresh herbs, such as parsley or cilantro, chopped and sprinkled on top.
Pairings:
- Serve with a side of garlic bread or a crusty baguette.
Suggested side dishes:
- Grilled vegetables, such as asparagus or zucchini.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the chicken is sticking to the grill pan or outdoor grill, brush it with a little bit of oil before grilling.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
Food history:
- The Cobb salad was invented in the 1930s at the Brown Derby restaurant in Hollywood, California.
Flavor profiles:
- This salad is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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