Classic Cobb Salad Chicken Bacon (Printable Version)
A hearty medley of chicken, bacon, blue cheese, avocado, and veggies atop crisp salad greens.
# Ingredients:
→ Salad Base
01 -
3/4 head iceberg lettuce, rinsed and cut into bite-sized pieces
02 -
8 grape tomatoes, rinsed and halved
03 -
1/2 avocado, peeled and chopped or sliced
→ Proteins
04 -
3 strips bacon
05 -
1 boneless, skinless chicken breast
06 -
2 hard-boiled eggs, sliced
→ Cheese and Dressing
07 -
1 1/2 ounces blue cheese, crumbled
08 -
3 ounces ranch dressing or blue cheese dressing
# Steps:
01 -
Preheat oven to 220°C. Arrange bacon strips evenly on a foil-lined baking sheet. Bake for 10–12 minutes until crispy. Transfer to a paper towel-lined plate to drain.
02 -
Preheat a grill or skillet over medium-high heat. Season chicken breast and cook for 3–4 minutes per side until no longer pink and internal temperature reaches 74°C. Let rest before slicing.
03 -
Wash and dry lettuce, remove outer leaves and core, then chop into bite-sized pieces. Place on a serving platter or shallow bowl.
04 -
Arrange grape tomato halves on top of the lettuce to one side. Place sliced hard-boiled eggs next to the tomatoes. Add chopped avocado beside the eggs.
05 -
Slice the rested chicken and place on the salad next to the avocado. Crumble bacon over the salad beside the chicken. Sprinkle crumbled blue cheese next to the bacon.
06 -
Serve with ranch or blue cheese dressing on the side.
# Notes:
01 -
Prepare all components in advance and layer just before serving to keep ingredients fresh.
02 -
Store salad undressed for optimal texture; add dressing only right before consuming.