Recipes

Cobb Salad With Dijon Vinaigrette Dressing

The Daily Meal Staff|

Cobb Salad With Dijon Vinaigrette Dressing
3.2 (5 ratings)
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The Cobb Salad is an iconic American dish. In this recipe, the traditional Cobb Salad gets a lighter touch with Eggland's Best eggs, turkey bacon and a vinaigrette dressing.Recipe courtesy of Eggland's Best.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
6
Total time: 35 minutes
Ingredients
  • 3 3 eggland's best hard cooked and peeled eggs
  • 6 cup romaine lettuce leaves
  • 1 green pepper
  • 1/2 vidalia onion
  • 1 medium-size tomato
  • 4 slices turkey bacon
  • 1/3 cup blue cheese, crumbled
  • 1 pound boneless, skinless chicken breast
  • 1/2 avocado
  • 1 clove garlic, crushed
  • 3/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon worchestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. In a hot skillet (or in your microwave), cook turkey bacon slices until crispy. Pat dry with paper towel. Chop into small pieces when cool and set aside.
  2. Cook 1 pound of boneless, skinless chicken breast on stove top (medium heat) in a pan sprayed lightly with cooking spray, or bake in a 350 degree oven until done (approximately 15-20 minutes depending on thickness of chicken breast). When cool, cut into thin slices.
  3. Slice 3 Eggland's Best Hard Cooked and Peeled eggs into thin slices.
  4. Prepare all vegetables: Chop romaine lettuce, iceberg lettuce and Vidalia onion; slice tomatoes, removing seeds; cut green pepper into thin slices; cut avocado into thin slices. Set vegetables aside.
  5. After all ingredients are prepared, arrange on a large platter, or toss together gently in a bowl.
  6. Add balsamic vinegar, olive oil, dijon mustard, Worcestershire sauce to a bowl and whisk together.
  7. Crush 1 clove of garlic and add to mixture. Mix well.
  8. Add salt and pepper to taste.
 
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