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ShareClassic Cobb Salad
Cook: 15 mins
- 2 6 ounces 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 2 pound head iceberg lettuce, chopped
- 2 hard-cooked eggs, peeled and finely chopped
- 1 ripe avocado, diced
- 1 4 cup 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
- Calories(kcal)840,
- Protein(gm)35,
- Carbohydrate(gm)15,
- Fat, total(gm)73,
- Cholesterol(mg)222,
- Saturated fat(gm)17,
- Dietary Fiber, total(gm)4,
- Sodium(mg)1228,
- Percent Daily Values are based on a 2,000 calorie diet
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