What makes this chicken Cobb salad look so delicious? I think it’s because of the large portions. There is one thing I would change I’m not a fan of frisée, are you?
It can be bitter and I don’t care for the texture. I’d use Romain and Bibb for this salad. Do you know what makes a Cobb Salad a Cobb Salad? First and foremost your suppose to use a variety of greens ( this salad doesn’t), so is it really a Cobb Salad? But on the other hand it does have tomatoes and an avocado. Ummm, I’m on the fence.
This salad is almost exactly like my BLT salad (except for the avocado and the chicken), which I love, even down to how the dressing is made. I think that’s another reason why I found the picture so inviting. I’ve gotta make this salad! Serves 4.
6 hard-boiled eggs, peeled and sliced in half
4 slices of bacon, cooked crispy
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup olive oil
Salt and pepper to taste
8 cups Lettuce of your choosing
1/2 (2 cups) cooked or grilled chicken, shredded
2 large beefsteak tomatos, cut into wedges
1 ripe avocado, quartered
If you’ve all ready hard-boiled your eggs, fried your bacon to a crisp and cooked and shredded your chicken it shouldn’t take you but a few minutes to make the dressing and arrange everything on a platter.
Dressing: Using the same skillet you fried your bacon in (don’t clean) add your vinegar, mustard, sugar and 1 tablespoon of water to render the bacon fat and whisk until smooth. Gradually add the oil whisking the entire time until a thick dressing forms. Salt and pepper, to taste.
To plate: on a large platter arrange your greens, salt and pepper and drizzle a little of the dressing over. Add the hard-boiled eggs, shredded chicken, tomato wedges, avocado slices and bacon (crumbled if desired). Season with salt and pepper and drizzle the remaining dressing on top. Yum Yum!