The Perfect Cobb Salad
We went out to dinner the other night, and I ordered a cobb salad. I don’t normally order that particular salad. I’m more of the arugula with berries and goat cheese type. But, WOW, this was a full meal in a bowl! It had lean proteins, healthy fats, refreshing veggies, and tons of cheddar cheese. It inspired me to make my own version of The Perfect Cobb Salad!
I kicked it up a notch and added some special touches. This is how I make The Perfect Cobb Salad:
The Salad
- For something like this, I always rely on my giant cutting board to keep everything organized and in one place.
- I hard-boil my eggs ahead of time so they’re ready. Then, when they’re cooled, I peel them and cut them into wedges.
- While I’m prepping the other ingredients, I marinate my chicken in a big ziplock bag of 1/4 cup olive oil, juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tsp dried thyme, and 1 tsp of this garlic paste. Then I grill it to perfection and slice up to top the salad.
- I grill the corn on the cob and then cut it off the cob. and set aside.
- Next, I cook up the bacon and break into bite-sized pieces.
- Once everything is cooked and cut up, I layer each ingredient in pretty rows so it looks even more delicious.
- I top with my favorite vinaigrette which is a simple mix of olive oil, lemon juice, dijon, salt & pepper, but you could use any dressing you like!
And there you have it! The easiest, tastiest, healthiest dinner to date!
Ingredients
Method
- Hard-boil your eggs ahead of time so they cool. I put my eggs in a pot of cold water. Turn the stove heat up to high and bring to a boil for 1 minute. Then shut off the heat and let sit in the hot water for 16 minutes. Remove eggs and put in a bowl in the fridge to cool. When ready, peel eggs and cut into quarters.
- Cut the chicken breast in half to make thinner breasts if thick. Then place in a ziplock bag with the marinade while you prep the ingredients.*MARINADE: 1/4 cup olive oil, juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tsp minced garlic or garlic paste, 1 tsp dried thyme. Mix well and then add in the chicken. Lit sit in the marinade while you prepare the rest of your ingredients.
- Cook bacon in a hot skilled and break into bite-size pieces. Set aside.
- Remove husks from corn and grill. Then cut corn off the cob and set aside.
- Grill chicken until cooked through. Let sit for a few minutes and then cut into thin slices on a diagonal.
- Empty the bag of pre-washed romaine lettuce into a large serving bowl. And layer the following in neat rows across the salad: grilled corn, grilled lemon chicken, blue cheese, bacon, and boiled eggs.
- Top with your favorite vinaigrette!
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