Chicken Cobb Salad With Avocado
Chicken Cobb Salad With Avocado, with juicy lemon garlic chicken, crispy bacon, eggs, tomatoes, avocado, onion, lettuce and simple Dijon dressing. This whole wheat salad is perfect for lunch or dinner!
This salad is perfect for a light summer dinner, like my BLT Pasta Salad or Doritos Taco Salad.
Chicken Cobb Salad With Avocado
When you need a light and easy dinner, salads always come to mind. Fresh veggies, plain dressing, and grilled, baked, or skillet meats make great, healthy meals. This Cobb Salad is the perfect example, as is my Greek Salmon Salad. You can use my Lemon Garlic Chicken and cook it in a skillet, or grill it; Grills with chicken, seafood, ham, or smoked meat are also a great option! This salad is colourful, nutritious, and filled with flavour.
How to make Chicken Cobb Salad With Avocado?
- Start by seasoning the chicken with salt, pepper, and dried oregano. Heat the olive oil in a pan, add butter and melt. Brown chicken on both sides for 4-5 minutes per side, until cooked through. Add the garlic, lemon zest, lemon juice and sauté for 2 minutes.
- Remove the chicken to a plate and let it rest. Cook the bacon in the same skillet.
- Chop lettuce, tomatoes, eggs, onions, avocados and place in a salad bowl.
- Cut the chicken into slices and place on top of the salad. Add bacon. To serve.
Origin of Cobb Salad
The Cobb salad originated around 1937, at the Hollywood Brown Derby restaurant, and is named after the owner, Robert Howard Cobb.
Cobb Salad Ingredients
- Romaine lettuce
- Meat (chicken, bacon, ham, turkey, etc.)
- Ripe tomatoes (on the vine, cherry or roma)
- Boiled eggs
- Cheese (bleu, feta, cheddar, etc.)
- Red onion
- Plain mustard dressing (you can also use my creamy Caesar dressing!)
- Cobb salad. Although this salad is a classic of American cuisine, it was invented at the end of the 30s, its ingredients and the way of presenting them have been changing little by little over the years, adapting to the tastes of each chef and that is why today there are infinite versions of the Cobb Salad.
- Apparently, the original recipe was made with lettuce, tomatoes, crispy bacon, grilled chicken, hard-boiled eggs, avocado, and Roquefort cheese. But nowadays ingredients are added and removed to suit each diner and it is common to find salads with corn, onion, crispy chicken instead of roast (as in this recipe) to name some of the most common changes.
- The way of presentation has also varied over time, the first Cobb salad was a preparation, not too showy, to get out of the way (see Wikipedia ) in which all the ingredients were presented well chopped on the same plate but without mixing. Nowadays it is more common to prepare a bed or background with green leaves (usual lettuce) and then the ingredients are distributed on top, forming rows with each one of them.
- To prepare my version of the Cobb Salad I have chosen to respect almost all the original ingredients but with the following changes to adapt it to my taste. As a green leaf, I have chosen a mixture of baby spinach and lettuce head, although at the end of the recipe I suggest some other combinations. I have changed the roast chicken for the super crispy chicken that we prepared the other day and instead of putting the blue cheese directly on the salad, which is not to everyone’s taste, I have put it in a sauce so you have the option of adding it at the last minute according to the taste of each diner.
- By the way, if you don’t like blue cheese, read at the end of the recipe for an alternative but just as rich dressing.
- One last thing before you head into the kitchen. This salad usually has avocado and it works great. I did not put it because it seems to me that with the ingredients it contains, it does not need anything else to make it delicious but if you want to put avocado, go ahead!
What is the difference between Cobb Salad and Chef Salad?
Both salads are main dish salads as they are made with lettuce, cheese, and meats. The Cobb salad has avocados and tomatoes.
Cobb Chicken Salad Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Chicken Cobb Salad With Avocado Lemon Chicken, Crispy Bacon, Eggs, Tomatoes, Avocado, Onion, Lettuce, and Simple Dijon Dressing. This whole wheat salad is perfect for lunch or dinner! Course: Salad Cuisine: American Keyword: Cobb Chicken Salad Servings: 2 servings Calories: 1045 kcal: Ingredients.
Chicken Cobb Salad With Avocado with juicy lemon garlic chicken, crispy bacon, eggs, tomatoes, avocado, onion, lettuce and simple Dijon dressing. This whole wheat salad is perfect for lunch or dinner!
- 1 chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon of olive oil
- 2 teaspoons of butter
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon minced garlic
- 4 cups of romaine lettuce, chopped
- 4 slices of bacon, chopped
- 1 large tomato, chopped
- 1 ripe avocado, chopped
- 2 hard-boiled eggs, sliced
- 1/2 cup red onion sliced
- 1/2 cup of feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- In a skillet heat the vegetable oil and melt the butter.
- Season the chicken with salt, pepper, and oregano. Cook in a skillet, 4 to 5 minutes per side, until fully cooked. Check with the meat thermometer. Remove on a plate and let it rest.
- Cook the bacon in the same skillet. Remove on a paper towel to drain the fat.
- In a salad bowl, combine the lettuce, tomato, avocado, eggs, onion, and cheese.
- Cut the chicken into slices and place it on top of the salad. Add the bacon.
- In a small bowl or jar, mix olive oil, lemon juice, Dijon, and black pepper. Drizzle the salad. Serve immediately.
- Serving Size: 2
- Calories: 1045 kcal
- Sugar: 6.5g
- Sodium: 1782mg
- Fat: 60.9g
- Saturated Fat: 19.9g
- Carbohydrates: 32.2g
- Fiber: 9.1g
- Protein: 40.7g
Keywords: Chicken Cobb Salad With Avocado
You can adapt this salad to your liking. As I said at the beginning of the recipe there are infinite variations and that is why below I give you some ideas in case you want to change something to adapt the Cobb salad to your liking.
If you don’t like spinach, you can just use romaine lettuce, I used heart, or mix the lettuce with lamb’s lettuce for example, which combine great and are much sweeter than spinach.
If you like blue cheese a lot, you can add it in cubes to the salad, forming another row, and you can even continue dressing it with the blue cheese sauce. I love the soft Gorgonzola (in Spain, for example, in Mercadona) but the Roquefort also does very well, although it is a little stronger. But beware, there are extremely strong blue cheeses that are not suitable for all tastes. Last time I tried to buy a Danish blue cheese and it seemed too intense, I do not recommend it.
If you do not like blue cheese, do not prepare the sauce in the recipe and as an alternative substitute the cheese for 1 tablespoon of honey and another tablespoon of mustard (better if it is soft). You mix this with the fresh cream and you have a honey mustard sauce that goes great with the crispy chicken and bacon. If you dare to prepare the salad more than once, I advise you to try the two dressings and tell me.
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