Name: “Absolutely Delightful” Grilled Chicken Cobb Salad With Perfectly Boiled Eggs FFS!
Prep time: 15 min
Total time: 50 min
Ingredients: 16 ounces baby gem hearts or romaine lettuce, (washed, dried, and chopped into small ribbons. Note: No stems!); 3 to 4 chicken breasts,; 6 strips bacon, (cooked and diced small); 4 large tomatoes, (diced into small cubes. Note: You could sub cherry tomato halves.); 6 hard-boiled eggs, (quartered or sliced into strips on an old-school egg slicer); 2 ripe avocados,; 1 cup blue cheese, (hand crumbled. Fourme d’Ambert is my fave, although Roquefort and Stilton are hard to beat.); Maldon salt and freshly ground black pepper, (to taste); ½ cup high-quality balsamic vinegar; 1 tablespoon Dijon mustard; ¾ cup high-quality extra-virgin olive oil; Maldon salt and freshly ground black pepper, (to taste)

“Absolutely Delightful” Grilled Chicken Cobb Salad With Perfectly Boiled Eggs FFS!

Renee Guilbault.- A Taste Of Opportunity

If you believe the folklore, the Cobb salad originated in the 1930s in Hollywood at the Brown Derby restaurant, when Mr. Cobb threw together a bunch of cold leftovers from the fridge late one evening. Whatever the true origin, hands down, it’s my favorite salad. That it was potentially made while scrounging around a fridge late one evening just cracks me up and makes me love it even more. I mean, who hasn’t done that once or twice?

Print Recipe Pin Recipe

Prep Time 15

Total Time 50

Course Dinner, Lunch, Soups & Salads

Cuisine American

Servings

Equipment

a large salad bowl or 4 individual salad bowls

Ingredients

Salad

16 ounces baby gem hearts or romaine lettuce, washed, dried, and chopped into small ribbons. Note: No stems!
3 to 4 chicken breasts, freshly grilled with salt and pepper and chopped into small cubes. Note: Yes, you want these warm if possible...it’s just better.
6 strips bacon, cooked and diced small
4 large tomatoes, diced into small cubes. Note: You could sub cherry tomato halves.
6 hard-boiled eggs, quartered or sliced into strips on an old-school egg slicer
2 ripe avocados, peeled and diced. Note: Do this only when ready to assemble salads, so the avocado doesn’t discolor.
1 cup blue cheese, hand crumbled. Fourme d’Ambert is my fave, although Roquefort and Stilton are hard to beat.
Maldon salt and freshly ground black pepper, to taste

Balsamic Vinaigrette

½ cup high-quality balsamic vinegar
1 tablespoon Dijon mustard
¾ cup high-quality extra-virgin olive oil
Maldon salt and freshly ground black pepper, to taste

Instructions

To Make The Dressing

In a small bowl, whisk together ½ cup vinegar and 1 tablespoon mustard. Add the ¾ cup olive oil slowly while whisking to thicken the dressing. Finish with Maldon and black pepper. Note: You can store this in the fridge for up to 3 days.

To Make The Salad

First make sure all of your ingredients are ready to go.
Place greens in the bottom of a bowl. Season the lettuce with Maldon and pepper and toss to distribute evenly. Note: Yes, really…always season your greens!
Evenly portion and create colorful rows of ingredients across the top of each salad (whether you are making individual portions or one big dish) in the following order: chicken, bacon, tomato, eggs, avocado, blue cheese. Note: The most important thing is that you fully cover the lettuce, and you have different colors next to each other so that the salad looks visually stunning.
Serve with Maldon and a pepper grinder on the table along with the vinaigrette.

Enjoy!

About the Author

Renee Guilbault, Food Industry Leader and Activist, candidly shares how to join, how to navigate and how to step up and lead within a trillion dollar industry in her new book, A Taste of Opportunity, released in January. Renee has held leadership roles at Bon Appetit Management Company at Google, Pret A Manger, Compass Group and held a role on the Los Angeles Food Policy Council Leadership Board and its Coordinating Committee.