Description
Make this chicken cobb salad for a perfectly delicious entree salad!
Ingredients
For the Salad:
- 4-6 strips bacon
- 4-6 large eggs
- 10 oz romaine lettuce, chopped
- Kosher salt
- 2 cups cubed or shredded chicken breast (you can use Everyday Roast Chicken Breasts or a rotisserie chicken)
- 2/3 cup shredded monterey jack or cheddar cheese
- 2/3 cup halved cherry tomatoes
- 2 tablespoons finely chopped chives
- 1/2 cup sliced green onions
- 1-2 avocados, sliced
- ½ cup Creamy Jalapeno Cilantro Lime Dressing plus more (Recipe Below)
- Chili crisp, optional
For the Dressing
- 1 large egg
- ¾ cup light olive oil
- ¼ cup cilantro, chopped
- 3-4 tablespoons fresh lime juice (from 1 lime)
- 3 tablespoons jalapeno, seeded and finely diced
- 3 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, pressed
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon grated lime zest
Instructions
Make the dressing
- In a wide mouth mason jar, using an immersion blender 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. Season with additional salt and pepper to taste. Cover and refrigerate to allow the dressing to thicken before use
Make the Salad
- Heat the oven to 375F. Arrange the bacon strips on a parchment-lined baking sheet and bake for 15-25 minutes, to your preferred level of crispiness. Remove from oven and let cool for a few minutes. Roughly chop bacon and reserve.
- Bring a pot of water to a boil over high heat then gently add the eggs. Boil for 7 ½ minutes then transfer them to an ice water bath and cool for a few minutes. This will give you the perfect jammy eggs, but you can boil the eggs for 30 seconds to a minute longer for firmer eggs if you prefer. Peel and halve the eggs, and set aside.
- To a large bowl, add the romaine and sprinkle with a pinch of salt. Add the chicken, cheese, tomatoes, reserved bacon, chives, green onions, avocados, and jammy egg halves to the bowl. Drizzle with the dressing and toss to coat.
- Serve with additional dressing alongside if you like it more dressed and enjoy!
Notes
Teri Tip! When making the dressing, you’re essentially making a homemade mayo first so it is very important to make sure the egg and olive oil really emulsify and thicken before moving on to the nest step. My biggest tip is to add the olive oil in in the slowest, smallest drizzle you can so that every part of it emulsifies fully.
Nutrition
- Serving Size: 1 bowl
- Calories: 301
- Sugar: 2.8 g
- Sodium: 663.4 mg
- Fat: 21.1 g
- Carbohydrates: 5.6 g
- Protein: 22.1 g
- Cholesterol: 183.9 mg