Chicken Cobb Salad with Bacon
Dinner Ideas for Bacon
Dry aged cherrywood smoked bacon is layered on top a bed of buttery lettuce, grilled chicken, tomatoes and avocado for a flavorful take on a classic cobb salad.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (12 oz.) package | |
| 1 pound | Chicken breasts |
| 2 | Eggs |
| 4 cups | Mixed lettuce |
| 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 |
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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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