How to Make the BEST Cobb Salad | Chef Vic Cuisine

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta cheese offers a similar tangy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining a smoky flavor.

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chickpeas

Canned chickpeas are a budget-friendly protein alternative.

hard-boiled eggs

🥗Healthier: tofu scramble

💰Cheaper: egg substitute

Egg substitute can be a lower-cost protein option.

Mix together 1/6 cup of red wine vinegar, 1/2 tablespoon of dijon mustard, 1/3 cup of extra virgin olive oil, kosher salt, and freshly ground black pepper in a small bowl to create the dressing. Set aside.

Coarsely chop 1 head of romaine lettuce into bite-sized pieces and transfer to a serving platter or large bowl.

Cut 5 ounces of cherry tomatoes in half and set aside in a smaller bowl.

Season both sides of 1 pound of chicken breast with kosher salt and black pepper. Heat a large frying pan on medium heat (about 350°F or 176°C) and add 1 tablespoon of olive oil to coat the pan.

Sear both sides of the chicken breasts until golden and cooked through, about 8 minutes per side, flipping intermittently. Transfer to a plate, cover loosely with aluminum foil, and let rest.

Boil a pot of water on high heat, then reduce to low. Add 4 eggs using a skimmer. Increase heat back to high (450°F or 232°C) and boil for 14 minutes. Prepare an ice water bath while the eggs boil.

After 14 minutes, transfer the eggs to the ice water bath to cool. Once cooled, peel and slice into quarters.

Dice the rested chicken into smaller bite-sized pieces and set aside.

Finely chop 3 chives and set aside.

Cook 8 slices of bacon in a large frying pan over medium heat (350°F or 176°C) for about 6-7 minutes per side until cooked through. Transfer to a plate and crumble the bacon.

Slice 1 avocado in half, remove the pit, peel, and thinly slice. Optionally, halve the slices for more distribution.

On a large serving platter, layer the ingredients: start with the chopped romaine, then add the egg slices, halved cherry tomatoes, crumbled blue cheese, diced chicken, sliced avocado, and crumbled bacon. Sprinkle with chopped chives.

Whisk the dressing again and drizzle over the salad. Add freshly ground black pepper to taste before serving.

Cooking Techniques

Equipment Needed

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