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strawberry cobb on a platter

Strawberry Cobb Salad

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Diet: Gluten Free

Description

This Strawberry Cobb salad is great for an easy summer lunch or dinner that everyone will love!


Ingredients

For the dressing:

1 large egg

¾ cup light olive oil

4 fresh strawberries, sliced

3 tablespoons finely chopped chives

3 tablespoons fresh lemon juice

2 tablespoons minced shallots

1 tablespoon apple cider vinegar

2 garlic cloves, pressed

1 anchovy

1 teaspoon hot sauce

1/2 teaspoon lemon zest

½ teaspoon kosher salt

 

For the Sizzling Everyday Roasted Chicken Breast:

2 bone-in and skin-on chicken breasts

1 ½ teaspoons extra-virgin olive oil

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

 

For the Salad:

4 large eggs

1 tablespoon extra-virgin olive oil

6 – 7 ounces slab bacon, sliced lengthwise then cut horizontally in ¼ inch pieces (or cook Oven Bacon and crumble it)

4 ounces baby romaine lettuce

Kosher salt, for seasoning

1 to 2 avocados, cut into chunks

4 ounces goat cheese, crumbled

1 pint fresh strawberries, sliced

2 Persian or English cucumbers, sliced

Marinated Red Onions 

High-quality balsamic to drizzle, optional


Instructions

Make the dressing:

In a wide mouth mason jar, using a hand mixer to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

 

Make the chicken:

Preheat oven to 375F.

 

Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. 

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. 

Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Once it has cooled, cut into chunks for serving.

Make the salad:

In a medium saucepan over medium-high heat, bring 2 quarts of water to a gentle boil. Carefully add the eggs to the water and cook for 7 ½ minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  

 

 

Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  

 

Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.

 

In a large pan, over medium heat, heat 1 tablespoon of olive oil. If using slab bacon add the bacon bits and stirring constantly cook until crispy about 3 – 4 minutes. Using a slotted spoon, remove the bacon and place them in a paper towel to remove the excess oil. Set aside.

 

In a large serving platter, place the greens. Season the greens with salt. Arrange the chicken, strawberries, cucumber, avocado, goat cheese, and bacon bits over the bed of greens. Top with our marinated red onions and serve with the lovely strawberry chive dressing. Drizzle with balsamic vinegar, if using.

 

Or in a large bowl, chop the lettuce and season with some salt. Add the chicken, strawberries, cucumber, avocado, goat cheese and bacon bits. Top off with our marinated red onions and the strawberry chive dressing and toss to combine. Drizzle with balsamic vinegar, if using.


Keywords: cobb salad, strawberry salad

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