- 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
- 1 cup Fresh Basil Leaves
- 2 Tablespoons Sweet White Wine Vinegar
- 1 teaspoon Honey
- 4 Tablespoons Extra Virgin Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
My best dang version of chicken cobb salad!
I used to really dislike cobb salads. Every time I would see it on a restaurant menu I would cringe. A restaurant cobb salad sounded cheap and stale to me.
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 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!
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 on medium-high heat uncovered for 8-10 minutes.
If you prefer more of a soft boiled egg, only boil the eggs for 7-8 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 for about 2 minutes.
Once they are cooled, peel the eggs.
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.
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.
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.