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Classic Cobb Salad

Makes: 4  servings Prep 20 mins Cook 15 mins

Ingredients

  • 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
  • cal.(kcal)840,
  • Fat, total(g)73,
  • chol.(mg)222,
  • sat. fat(g)17,
  • carb.(g)15,
  • fiber(g)4,
  • pro.(g)35,
  • sodium(mg)1228,
  • Percent Daily Values are based on a 2,000 calorie diet