Chicken Cobb Salad
4 servings20 min prep15 min cookEasy
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The Tale of Chicken Cobb Salad
Story updated
The Cobb salad was created in the 1930s at the Hollywood Brown Derby restaurant, reportedly assembled by owner Robert Cobb from leftovers in his restaurant's refrigerator as a late-night snack. It became a Hollywood favorite and eventually a widely popular American composed salad.
Ingredients
Scale:· 4 servings
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- salt and pepper, to taste
- 6 cups chopped romaine lettuce
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/2 cup ranch or vinaigrette dressing
Instructions
- 1Season the chicken breasts with salt and pepper, then heat the olive oil in a skillet over medium-high heat and cook for 6-7 minutes per side until cooked through to 165°F.
- 2Let the chicken rest for a few minutes, then dice it into cubes.
- 3Arrange the chopped romaine on a large platter or divide among plates.
- 4Top with rows of the diced chicken, crumbled bacon, sliced eggs, avocado, cherry tomatoes, and blue cheese.
- 5Drizzle with your preferred dressing just before serving.
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