Here is my basic recipe for a Cobb Salad that is easy and it can be a nutritious high protein meal on these hot summer days.
Eating Well Cobb Salad
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
¼ teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
½ pound sliced cooked chicken breast (1 large breast half) (see Tip)
2 eggs, hard-boiled, peeled and chopped (see Tip)
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
½ cup crumbled blue cheese (optional)
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Put some dressing in a small ramekin and serve on the side of your salad.
Makes 4 servings
A few of my cooking tips:
To poach chicken breast:
Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
To hard-boil eggs: