Classic Cobb Salad

Makes: 4 servings
Prep: 20 minutes
Cook: 15 minutes
 

Ingredients

  • 2  6-ounce boneless, skinless chicken breast halves
  • 1/4  teaspoon salt
  • 1/8  teaspoon freshly ground pepper
  • 2  teaspoons fresh lime juice
  • 2  teaspoons olive oil
  • 4  slices thick-cut bacon
  • 1  cup mayonnaise
  • 2  anchovy fillets, finely chopped
  • 2  tablespoons white wine vinegar
  • 1/3  cup chopped fresh flat-leaf parsley
  • 1/4  cup chopped fresh chives
  • 2  tablespoons water
  • 2  teaspoons fresh lime juice
  •   Pinch sugar
  • 1  head (2 pounds) iceberg lettuce, chopped
  • 2  hard-cooked eggs, peeled and finely chopped
  • 1  ripe avocado, diced
  • 1  cup (4 oz.) crumbled Roquefort cheese or blue cheese

Directions

1. Toss chicken with salt, pepper, and lime juice. Heat oil in large nonstick skillet over medium-high heat 1 minute. Add chicken; cover skillet and cook until golden brown, 6 to 7 minutes. Turn chicken, cover and cook 6 to 7 minutes more, or until instant-read thermometer inserted in thickest portion of each breast registers 170 degrees F. Wrap chicken in a large piece of foil and seal. Cool 20 minutes, then dice.

2. Meanwhile, cook bacon in same skillet over medium heat until crisp, 7 to 8 minutes. Drain.

3. For dressing, combine mayonnaise, anchovies, vinegar, parsley, chives, water, lime juice, and sugar in bowl.

4. Arrange lettuce on a large platter, then arrange chicken, eggs, avocado, cheese, and bacon in rows over top. Serve with dressing. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4 servings
  • Calories 840,
  • Total Fat (g) 73,
  • Saturated Fat (g) 17,
  • Cholesterol (mg) 222,
  • Sodium (mg) 1228,
  • Carbohydrate (g) 15,
  • Fiber (g) 4,
  • Protein (g) 35,
  • Percent Daily Values are based on a 2,000 calorie diet
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