Chicken Cobb Salad

Chicken Cobb Salad
Paul Sirisalee
You can't go wrong with this classic main-course salad, featuring bacon, blue cheese, avocados, and hard-cooked eggs.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

4
boneless, skinless chicken thighs (3/4 pound)
3
tablespoons
olive oil
kosher salt and black pepper
1
head romaine lettuce, chopped
2
tablespoons
red wine vinegar
4
hard-cooked eggs, cut up
1
avocado, cut up
4
slices cooked bacon, crumbled
4
ounces
blue cheese, crumbled

Directions

  1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
  2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.

 

Sue Li
April 2012

Nutritional Information

  • Per Serving
  • Calories 513
  • Fat 40 g
  • Sat Fat 12 g
  • Cholesterol 296 mg
  • Sodium 1,026 mg
  • Protein 32 g
  • Carbohydrate 8 g
  • Sugar 2 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 217 mg
What does this mean? See Nutrition 101.

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