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Cobb Salad

We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.

  • servings: 6
Photography: Quentin Bacon

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Ingredients

  • 1 boneless and skinless chicken breast half
  • 2 large eggs
  • 3 slices turkey bacon
  • 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
  • 1 cup chopped fresh watercress
  • 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
  • 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 1 ounce blue cheese, crumbled
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Step 1

    Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.

  2. Step 2

    Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.

  3. Step 3

    Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.

  4. Step 4

    Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.

  5. Step 5

    Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Source
Martha Stewart Living

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Reviews (1)

  • mmsrjs 26 Nov, 2007

    THIS WILL BE ON MY CHRISTMAS DINNER TABLE, LOOK AT ALL THE BEAUTIFUL COLORS, I NEED ADD ORANGE (PIE) ON MY TABLE