Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Ingredients
▢4 large eggs▢4 cups ice cubes▢4 cups cold water▢4 ounces bacon, 4 strips▢1 pound boneless skinless chicken breast, flattened to ½-inch thick pieces▢½ teaspoon kosher salt, plus more for seasoning▢¼ teaspoon black pepper, plus more for seasoning▢paprika, as needed for seasoning
▢8 cups romaine lettuce, cut into ½-inch strips▢1 cup baby tomatoes, cut in half▢1 avocado, cut into small pieces or thinly sliced▢2 ounces blue cheese▢1 tablespoon chopped chives▢¼ cup red wine vinegar▢1 tablespoon dijon mustard▢½ cup olive oil▢1 tablespoon minced shallots
Instructions
Enjoy
Ingredients
▢4 large eggs▢4 cups ice cubes▢4 cups cold water▢4 ounces bacon, 4 strips▢1 pound boneless skinless chicken breast, flattened to ½-inch thick pieces▢½ teaspoon kosher salt, plus more for seasoning▢¼ teaspoon black pepper, plus more for seasoning▢paprika, as needed for seasoning
▢8 cups romaine lettuce, cut into ½-inch strips▢1 cup baby tomatoes, cut in half▢1 avocado, cut into small pieces or thinly sliced▢2 ounces blue cheese▢1 tablespoon chopped chives▢¼ cup red wine vinegar▢1 tablespoon dijon mustard▢½ cup olive oil▢1 tablespoon minced shallots
Instructions
- To make hard-boiled eggs fill enough water in a large pot that will cover the eggs by 1-inch once added.
- Bring water to a boil at 212°F (100°C) and then carefully place eggs in the hot water.
- Boil the eggs for 30 seconds then place the lid on the pot and reduce heat to low.
- Cook eggs on a low simmer for 12 minutes.
- In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
- Once the eggs are done cooking immediately transfer them to the ice bath to chill for 15 minutes. Crack the sides of the eggshell, peel, and cut in half.
- Cook the bacon in a large skillet over medium heat. Once the pan is hot add the bacon and cook until crispy, about 4 minutes on each side.
- Transfer bacon to a paper towel-lined sheet pan to drain. Once cooled chop the bacon into smaller pieces.
- In the same pan used to fry the bacon, cook the chicken. Season both sides with salt, pepper, and paprika.
- Heat the pan over medium-high heat and add the chicken. Cook for 5 minutes, flip and cook until the internal temperature reaches 165°F (74°C), about 3 to 5 minutes.
- Transfer chicken to a clean plate and allow to cool. Slice or cut into cubes.
- Assemble the salad by adding the lettuce then top with tomatoes, avocado, blue cheese and chopped chives.
- In a medium-sized bowl whisk the red wine vinegar, dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
- Slowly drizzle in the olive oil, whisking briskly and continuously until a thickened dressing is formed.
- Add the shallots and whisk to combine. Taste and season with salt and pepper as desired.
- Serve cobb salad with red wine vinegar dressing.
Enjoy
Tags:
Main Dishes