The Eatingwell Cobb Salad

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  • Yield: 1236 g
  • Serving: 4
  • Prep time: 40 m
  • Cook time: 0 m
  • Ready in: 40 m
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This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal.

Ingredients

  • Dressing
  • Salad

Nutrients

Calories
400
Calories from Fat
268 g
Total Fat
29.8 g
Saturated Fat
6.2 g
Cholesterol
161.1 mg
Sodium
366.1 mg
Total Carbohydrate
11.2 g
Dietary Fiber
4.7 g
Sugars
3.5 g
Protein
23.7 g

Step by step method

  • Step 1

    Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.

  • Step 2

    Whisk in oil until combined.

  • Step 3

    Place salad greens in a large bowl.

  • Step 4

    Add half of the dressing and toss to coat.

  • Step 5

    Divide salad greens among 4 plates.

  • Step 6

    Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.

  • Step 7

    Drizzle the salads with the remaining dressing.

Tips & variations

  • To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

  • To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

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