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Chicken Cobb Salad with Basil Vinaigrette

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Ingredients

4-5 cups, chopped Romaine Lettuce/Greens
2 Whole Chicken Breasts
4 Eggs
2 ears Fresh Corn
2 Avocado
1, chopped Cucumber
1 cup, chopped Cherry Tomatoes
Basil Vinaigrette
1 cup Fresh Basil Leaves
2 tbsp Sweet White Wine Vinegar
1 tsp Honey
4 tbsp Extra Virgin Olive Oil
1 tsp each Salt & Pepper

Chicken Cobb Salad with Basil Vinaigrette

Great ingredients, somewhat classic Cobb salad!

Features:
    • Serves 4
    • Medium

    Directions

    I used to really dislike cobb salads. Every time I would see it on a restaurant menu I would cringe and immediately associate it with cheap, stale ingredients. And don’t get me started on blue cheese…from the look to the smell, just no. How did I turn my cobb salad attitude around? I make it at home with carefully picked, fresh, organic ingredients and I skip out on the bacon (and the blue cheese of course).

    The components for the perfect cobb salad (in my opinion) are: fresh greens, some crunch and sweetness, a creamy element and a vibrant dressing that brings it all together.

    Also, if you want to learn how to make the best, easy to peel, hard boiled eggs keep reading!

    Steps

    1
    Done

    Make The Hard Boiled Eggs

    Get a pot with water and bring it up to a boil. While the water comes up to a boil, remove your eggs from the fridge so they adjust to room temperature. Once the water is at a rolling boil, add in the eggs one at a time using a slotted spoon and allow it to boil (uncovered) for about 30 seconds. Next, lower the heat to medium-low or low and let it simmer for 11 minutes. The temperature of the water should be 180-200F. If you prefer more of a soft boiled egg, only simmer the eggs for 8-9 minutes.

    Once the 1 minute mark is approaching on your timer, get a large bowl and fill it with ice cubes and cold water. Once the times goes off, carefully transfer the eggs into the ice water and allow to cool completely, this will take about 15 minutes. Once they are cooled, peel the eggs or refrigerate for later use.

    2
    Done

    Cook The Chicken

    While the eggs are in the ice water cooling, cook the chicken breasts. Using a sharp knife, cut off any excess fat then season liberally with salt and pepper on both sides.

    In a large skillet add oil (any oil will do). Once the oil is hot, cook the chicken breasts on medium heat for 8-10 minutes on each side. The cooking time will vary depending on the size of your chicken breasts. The internal temperature of the chicken should be 165F. If you do not have a thermometer, see if the chicken is firm to the touch. You can also cut it in half to see if it is done.

    Once the chicken is cooked, transfer to a plate to cool a bit before cutting.

    3
    Done

    Make the Basil Vinaigrette

    In your food processor or blender, add all of the ingredients and blend until smooth. You might need to scrape down the sides of your food processor or blender to help the blending along. Taste and adjust seasoning if necessary.

    This dressing can be stored in an air-tight container in the refrigerator for up to 5 days.

    4
    Done

    Assemble The Salad

    To a large bowl, platter or plate, add your washed and roughly chopped lettuce then the chopped cucumber, tomatoes, avocado, corn, eggs, and chicken.

    For the corn - I prefer it raw (especially when it is in season) and simply cut it off the cobb. You can also grill or cook the corn.

    For the chicken - I cut the chicken breasts into strips by cutting it slightly diagonally against the grain for great presentation.

    Lastly, drizzle the dressing over the salad! If you are doing individual servings, I recommend 2 tbsp per serving.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    One Comment Hide Comments

    I LOVE a big ol’ salad for lunch in the summer, and this one really speaks to me. I think it’s saying something like, “Karly… please eat me!” So much deliciousness in one bowl!!

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