I recently worked on a project at Anova Culinary to design 5 simple recipes that would complement a single batch of sous vide cooked chicken. Cobb Salad just HAD to be on that list because it is one of my absolute favorites. High fat, high protein, low carb, and gluten free, this delicious combination is currently right up my keto-loving alley!
Classic Cobb Salad
Prep time
Total time
The Cobb salad was invented in the 1930’s, named after the owner of the Hollywood Brown Derby restaurant. Rumor has it that the owner, Mr. Cobb, was hungry late one night and mixed together leftovers he found in the kitchen. Who knew that it would become a signature main dish salad in the restaurant? Whether legend or not, this salad with chicken, bacon, hard boiled egg, blue cheese, avocado, tomato, onion, and lettuce with red wine vinaigrette is a TREAT! We start with already cooked chicken, hard boiled eggs, and bacon to cut preparation time down.
Author: Nicole Poirier
Recipe type: Salad
Cuisine: American
Serves: 2 servings
Ingredients
- 4 c torn romaine lettuce
- 1 chicken breast, cubed
- 4 slices crispy bacon, chopped
- ½ c hard boiled egg, chopped (about 2 eggs)
- ½ c avocado, diced (about ½ standard Haas avocado)
- ½ c chopped grape tomatoes
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 clove garlic, minced
- ¼ tsp salt
Instructions
- Place washed and torn romaine onto a serving platter. Alternately, you can plate individually.
- Arrange toppings up to olive oil on top of lettuce as desired.
- In a small bowl, crush together minced garlic and salt with a fork.
- Add olive oil and vinegar and briskly stir together until emulsified.
- Pour desired amount of dressing over salad.
- Enjoy!
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