Chopped Cobb Salad
Servings
2Serving size
about 4 cups saladThis recipe can be multiplied but does not make very good leftovers.
Serve with Caesar Dressing or Citrus Vinaigrette or Green Goddess Dressing or Honey Mustard Dressing
Ingredients
| 1 quart Water |
| 1 4 ounces Boneless, skinless chicken breast |
| 2 large Egg(s) (hard boiled, coarsely chopped) |
| 1 slice raw Bacon |
| 1 large Tomatoes (seeded and diced) |
| 1 1/2 medium Avocados, raw (diced) |
| 1/2 ounce Blue cheese (crumbled) |
| 1/2 head, small Iceberg lettuce (chopped medium fine) |
| 1 15 ounce can Canned no salt added white beans (drained, rinsed and chilled) |
| 2 large Green onions (sliced crosswise) |
Instructions
Cook the chicken for about 10 minutes, then remove to a plate and let cool. Cover and place in the refrigerator to chill.
Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes, then turn and cook for another 7 minutes. Remove to a paper towel to drain. When cool, crumble and set aside.
Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with the honey mustard dressing.
Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.
Serve.
Serve this recipe with one of these starch side dishes.
Caesar Dressing
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours.
Citrus Vinaigrette
Place garlic, olive oil, lemon juice, vinegar, honey and mustard in a blender and blend on high for about 15 seconds.
Green Goddess Dressing
Place the Worcestershire sauce in a blender with the garlic, lemon juice, tarragon, green onions, parsley, capers, sour cream and mayonnaise and puree until smooth. Chill before serving.
Honey Mustard Dressing
Mix all ingredients. If the dressing is too thick add a small amount of milk to thin. Chill for at least an hour.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it. Choose your salad dressing carefully.
Recipe Notes
There are a lot of stories about the origins of Cobb Salad. Most all of them point to Robert Cobb, the owner of the Brown Derby Restaurant in Hollywood. It is claimed that he tossed this salad together at the end of service one night.
There are thousands and thousands of variations. This is a version that is typical of what you might find in restaurants but converted into a chopped salad.
The original allegedly used French dressing but Cobb Salads give themselves over to almost any creamy dressing: Honey Mustard, Ranch, Parmesan Peppercorn or your favorite.
The white beans are certainly not original, but make it a more complete meal. That’s one of the great things about Cobb salad – you can experiment.