Cobb Salad with Balsamic Vinaigrette
Try this easy, protein-packed salad for weekday meals! Loaded with fresh tomatoes, avocado, crispy bacon, eggs, lettuce, chicken, and crumbled cheese. Drizzle with a quick, tangy homemade dressing. Ready in 20 minutes and always a family favorite. You will be craving this weekly!
Ingredients
- 6 slices thick-cut bacon cooked 'til crisp
- 1 head romaine lettuce chopped, rinsed and pat dry
- 2 cooked chicken breasts I used a rotisserie chicken
- 4 hard-boiled eggs
- 1 large avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 medium red onion thinly sliced
- 1/2 cup blue cheese feta or gorgonzola, crumbled
- 2 Tbsp. chopped chives
For the Balsamic Vinaigrette:
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 garlic clove minced
- 1/3 cup extra virgin olive oil
- 1/4 tsp. sugar or honey
- 1/4 tsp. coarse salt
- 1/8 tsp. black pepper
Instructions
- Lay bacon strips on a large lined baking sheet. In a 400 degree F oven, bake for 15-20 minutes. Transfer strips to a paper towel-lined plate. Chop into small pieces.
- Set a small pot of water to boil. Cook 2 eggs until hardboiled, 8-10 minutes. Peel and chop eggs.
- Arrange chopped lettuce on a large platter. Arrange chicken, eggs, avocado, tomatoes, onion, crumbled cheese and bacon over salad. Sprinkle with chopped chives.
- In a bowl, vigorously whisk all ingredients for Balsamic Vinaigrette. Just before serving, drizzle over salad or serve vinaigrette separately.
- Enjoy!