Chicken Cobb Salad

Right after I had Elizabeth we had so many generous friends and family bring us meals. It is such a blessing for parents with a new baby. While all of them were delicious, there was one meal that really stood out. It could have been the really hot summer or the craving for fresh foods, but I think it’s really just the components of this super easy salad that won us over.

My friend Anne, despite the fact that she had her second just 11 days before Elizabeth was born, brought us the meal. It was simple, a big salad and some bread, but it was noteworthy and so very delicious. I think it was later that night that I texted her in need of the dressing recipe because I went on to eat some version of this salad for the next 3 weeks. Not lying!

Of course the salad came from one of our favorite cookbooks that we now own. While I love Ina and own all of her books, if I could only own one it would be the America’s Test Kitchen Family Cookbook. It has so many of our favorites included inside that it’s really a great addition to any kitchen.

While the components of the salad are pretty humble it’s the dressing that puts this salad over the top. Last night over our heaping bowls of salad, Alex and I compared perfect bites. His is a combination of everything, while mine just has to include avocado and bacon. There’s something about this dressing when pared with the avocado and bacon that just takes it over the edge.

We add cucumbers to our salad and omit the blue cheese as neither of us are fans. The only other change is that I don’t care for hard boiled eggs so they rarely top our salad either. Although while not pregnant I will make them for Alex to enjoy. As a rule of thumb just include the amount of salad ingredients that your family enjoys. I rarely follow the the recipe to a T with the exception of the dressing. Follow that one! We often add baguette and butter to round out our meal but this salad is really filling and delicious without it.
So here’s the recipe. Today is a perfect 70 degree day here in MN so it’s the perfect day for this filling and delicious salad.

Chicken Cobb Salad

(adapted from America’s Test Kitchen Family Cookbook pg. 101)

Serves 6-8 / cut salad ingredients in half for a weekly meal for family of 4

 

Dressing:

1/2 C extra virgin olive oil

3 T red wine vinegar                                                                                                       

1 T fresh lemon juice                           

1 t Worcestershire

1 t Dijon mustard

1 garlic clove, minced

1/2 t salt

1/4 t sugar

pinch pepper

 

Salad:

1 pound boneless, skinless chicken breasts

Salt and pepper

1 T Olive oil

1 Romaine heart, torn into pieces

1-2 Cups spinach, torn into pieces or Bibb lettuce

1-3 Avocados, pitted and cut into 1/2 inch cubes

1 pint grape or cherry tomatoes, halved

1/2 English cucumber diced

3 hard boiled eggs, peeled and quartered

8 ounces of bacon (8 slices) fried crisp and crumbled

1 ounce blue cheese, crumbled (1/2 cup) – we omit

 

1. For the dressing: whisk all ingredients together or put in a jar and shake them/will last up to a week in the refrigerator

2. Season chicken with salt and pepper and fry in skillet or place on grill. Slice to serve

3. We often assemble the salad in a dish or on individual plates and then pour the dressing over the top. Additionally you can toss salad greens in the dressing and then top with ingredients.