Classic Cobb Salad Recipe – A Healthy and Delicious Meal

The Cobb Salad is a classic American dish known for its delicious mix of fresh vegetables, protein-packed meats, and creamy dressing. Originating from the Brown Derby restaurant in Hollywood in the 1930s, this hearty salad has become a favorite for those looking for a nutritious yet satisfying meal. A perfect balance of flavors and textures, the Cobb Salad is not only visually appealing but also offers numerous health benefits. Whether you’re preparing it for a family meal or a quick lunch, this recipe will guide you to making the best Cobb Salad at home.

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Nutrition Information

A serving of Cobb Salad provides a well-balanced meal with protein, healthy fats, and essential vitamins and minerals. Below is the approximate nutritional breakdown per serving:

• Calories: 620 kcal
• Protein: 42g
• Carbohydrates: 12g
• Fats: 45g
• Fiber: 4g
• Sodium: 870mg
• Cholesterol: 220mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 10 minutes
• Resting Time: 0 minutes
• Total Time: 30 minutes
• Cuisines: American
• Course: Main Course, Salad
• Servings: 4

Equipment Needed

• Large mixing bowl
• Cutting board
• Sharp knife
• Large serving platter or bowl
• Small whisk
• Measuring cups and spoons
• Mixing bowl (for dressing)

Ingredients

For the Salad:

• 4 cups chopped romaine lettuce
• 2 cups mixed greens (optional)
• 2 chicken breasts, grilled and diced
• 4 slices cooked bacon, crumbled
• 2 hard-boiled eggs, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup crumbled blue cheese
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh chives (optional)

For the Dressing:

• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 teaspoon sugar (optional)

Instructions

Step 1: Prepare the Ingredients

1. Cook the bacon in a pan over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble.
2. Hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Reduce heat and let them simmer for 10 minutes. Remove from water, cool, peel, and chop.
3. Grill the chicken breasts with salt and pepper until cooked through (internal temperature of 165°F/74°C). Let them rest for a few minutes before dicing.
4. Slice the avocado, tomatoes, and red onion. Crumble the blue cheese and chop the chives if using.

Step 2: Assemble the Salad

1. Arrange the chopped romaine lettuce and mixed greens evenly in a large serving bowl or platter.
2. Neatly arrange the grilled chicken, crumbled bacon, hard-boiled eggs, tomatoes, avocado, red onion, and blue cheese in rows over the greens.
3. Sprinkle with fresh chives for an extra touch of flavor.

Step 3: Make the Dressing

1. In a small bowl, whisk together the red wine vinegar, Dijon mustard, Worcestershire sauce, minced garlic, salt, pepper, and sugar.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies.

Step 4: Serve and Enjoy

1. Drizzle the dressing over the salad just before serving or serve on the side.
2. Toss gently if preferred, or keep the ingredients arranged for a visually stunning presentation.
3. Enjoy your homemade Cobb Salad!

Tips and Variations

• Make it Vegetarian: Swap chicken and bacon for chickpeas or grilled tofu.
• Dressing Alternatives: Use ranch, blue cheese dressing, or balsamic vinaigrette.
• Add Crunch: Toss in some toasted nuts or croutons.
• Meal Prep: Store ingredients separately and assemble when ready to eat.

The Cobb Salad Recipe is an excellent meal choice for anyone looking for a nutritious, protein-rich, and delicious dish. With its vibrant colors and bold flavors, it’s a dish you’ll want to make again and again!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.