Ultimate Cobb Salad (Edit recipe)

I’m back with another measure-with-your-heart recipe. I’ve come to realize that people don’t like salads because 1) the salad does not contain ingredients that they like or 2) the texture is all off. The best salads are the ones filled with food you want to eat and that are also well rounded in texture and balanced in flavor. You need a little crisp, a little salt, a little sweet, etc. When building your salad, pick the ingredients that you want the most. I would encourage you to have at least a little bit of everything listed below to re-create my Ultimate Cobb Salad. I’ve linked below my favorite recipe to follow for the perfect soft-boiled egg.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1024
Fat:	69 g
Carbohydrates:	39 g
Protein:	51 g
Cholesterol:	145 g
Sodium:	1970 mg
Fiber:	4 g
Sugars:	23 g
Calculated for total recipe.

by leahxglutenfree

View original recipe

Serves: 1

Ingredients

2 cups Romaine Lettuce
4 oz Chicken Breast, grilled
0.25 cup Grape Tomatoes, quartered
0.25 cup Avocado, cubed
0.25 cup Sweet Corn
2 pieces Bacon, chopped
0.25 cup Feta Cheese, or blue cheese
1 Egg, soft-boiled

For the vinaigrette:

1 Tbsp Shallot, finely chopped
2 Tbsp Red Wine Vinegar
2 Tbsp Vegetable Oil
1 Tbsp Dijon Mustard
1 Tbsp Pure Maple Syrup
0.25 tsp Salt
0.25 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

This may be controversial, but there are no instructions! Prep your produce, cook your chicken, mix your vinaigrette, and measure with your heart!

Notes

Tips for an elevated salad: Make sure the chicken is warm! Regular grilled chicken is fine, but BBQ Chicken tastes great too. Char your corn on a grill, in a cast iron skillet, or under a broiler. Blue cheese is traditional for a cobb salad but if you don’t like it (or you’re allergic like my husband) feta works well too! If you don’t like a runny yolk, then just do a hard-boiled egg. Personally, I think the runny center binds the salad together really nicely!