Chicken Cobb Salad with Bacon
Recipe by That’s What She Eats.
The Cobb Salad That Earns Its Place at Dinner
This Chicken Cobb Salad with Bacon recipe from combines tender grilled chicken, creamy avocado, ripe heirloom tomatoes, and crumbled blue cheese atop a bed of mixed lettuce, all enhanced by the rich, smoky flavor of Jones Dairy Farm Dry Aged Bacon. This hearty salad is finished with a homemade red wine vinaigrette, offering a satisfying and flavorful meal.
Ingredients
- 1 (12 oz.) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
- 1 pound chicken breasts
- 2 eggs
- 2 small heirloom tomatoes, sliced
- 1 ripe avocado, sliced
- 1/3 cup blue cheese, crumbled
- salt and pepper, to taste
- Vinaigrette:
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon honey
- salt and pepper, to taste
Directions
Combine vinaigrette ingredients in a small bowl or a jar with a lid. Season with salt and pepper. Whisk or shake to combine.
Add half the vinaigrette to a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to overnight.
Preheat grill to high heat. Cook chicken for 8-10 minutes per side, or until internal temperature registers 165 degrees. Let rest for 10 minutes before slicing.
Meanwhile, arrange strips of bacon on a parchment-lined baking sheet. Place tray in a cold oven, turn the heat to 375 degrees and bake for 15 minutes or until golden brown and crispy. Transfer to paper towel to cool and absorb residual grease.
Bring 2 cups water to a boil in a small pot. Carefully place eggs in boiling water with a large spoon. Cook for 7 minutes. Rinse under cold water and peel immediately. Slice in half and set aside.
Add lettuce to a large bowl and arrange slices of grilled chicken on top. Add avocado, tomato, blue cheese and eggs. Top with bacon and drizzle with dressing. Serve immediately.
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