Cobb Salad with Shallot Vinaigrette
Roasted chicken, tomato, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Shallot Vinaigrette.
Equipment
- Food processor
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tbsp. balsamic vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh thyme leaves
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 1 tsp. crushed red pepper flakes
- ½ tsp. sugar
- ¼ tsp. each kosher salt, paprika, and black pepper
- 4 eggs
- 4 cups Spring mix lettuce
- 1 cup halved cherry tomatoes
- 1 avocado, sliced
- 1 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
For the Shallot Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- 1 tbsp. minced shallots
- 1 tbsp. Dijon mustard
- 1 clove grated garlic
- ¼ tsp. black pepper
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the herbs, seasonings all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the balsamic vinegar and lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
- Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
- Also, make the vinaigrette by processing all the ingredients in a food processor
- Put all the spring greens in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.
Nutrition
Calories: 700kcal
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