Mike Garten
When it comes to the perfect Cobb salad, it’s all about the toppings (and lots of ‘em!). This isn’t just your average healthy salad to enjoy while snacking at your desk or on the side of your dinner plate. It’s a full-blown main dish that’s hearty, filling and super satisfying, thanks to high-protein mix-ins, homemade dressing and of course, a healthy dose of cheese. Salad for dinner? Yes, please.
There are a few ingredients essential to any Cobb: eggs, chicken, bacon and blue cheese. We love our eggs medium-boiled, with a just-set, slightly jammy yolk. Prefer them a little more cooked? Learn how to make hard-boiled eggs with our simple method, and nail it every time. Next, we use the easiest-ever chicken breast recipe by pan-searing it first and finishing it in the oven before whisking together the sherry vinegar and mustard dressing. Feel free to prep any of these steps ahead of time and store ingredients in the fridge— it’ll make this recipe all the more weeknight-friendly. Finally, it’s time to assemble. A Cobb salad is typically arranged on a large plate with the toppings sectioned into their own corners so you can really see— and reach for— each one.
More of a sandwich family? Transform the veggie-heavy bounty into a build-your-own sammie bar and serve this with thick slices of toast.
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Yields: 4 servings
Total Time: 0 hours 20 mins
large eggs
plus 1 Tbsp olive oil, divided
large boneless, skinless chicken breasts (1 lb total)
Kosher salt and pepper
sherry vinegar
Dijon mustard
sugar
torn lettuce leaves or greens
tomatoes (of mixed sizes, such as Campari, grape and cherry, and mixed colors), halved or cut into wedges
avocado, sliced
small red onion, thinly sliced
slices bacon, cooked and broken into pieces
Crumbled blue cheese and toasted sandwich bread, for serving
- Heat oven to 400°F. Bring a small pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl of cold water to cool; peel and set aside.
- Heat 1 tablespoon oil in medium oven-safe skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes. Flip chicken over, cook 1 minute more, then transfer skillet to oven and roast chicken until cooked through, 5 to 7 minutes. Transfer chicken to a cutting board and let sit at least 5 minutes before slicing.
- Meanwhile, in a small bowl, whisk together vinegar, mustard, sugar and 1/2 teaspoon each salt and pepper. Gradually whisk in remaining 1/3 cup oil.
- Halve eggs. Arrange lettuce, tomatoes, avocado, onion, bacon, eggs and chicken on a platter. Serve with vinaigrette, and blue cheese and toast if desired.
TEST KITCHEN TIP: Make jammy eggs and refrigerate in their shells for up to 3 days. If you prefer them warm, you can reheat them by bringing 1/2 inch water to a boil and cooking, covered, for 3 1/2 minutes. Then peel and serve.
NUTRITIONAL INFORMATION (per serving): About 560 calories, 40.5 g fat (7.5 g saturated), 36 g protein, 830 mg sodium, 15 g carbohydrates, 6 g fiber
Did you make this recipe? Comment below!
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May 14, 2021 at 08:40PM
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