Cobb Chicken Bacon (Printable Recipe)
Loaded chicken, bacon, blue cheese, avocado, and colorful veggies piled onto a bed of crunchy greens.
# Ingredients You'll Need:
→ Salad Base
01 -
3/4 head iceberg lettuce, rinsed and chopped into bite-sized pieces
02 -
8 grape tomatoes, rinsed and halved
03 -
1/2 avocado, peeled and sliced or chopped
→ Proteins
04 -
3 strips bacon
05 -
1 boneless skinless chicken breast
06 -
2 hard-boiled eggs, sliced
→ Cheese and Dressing
07 -
40 grams blue cheese, crumbled
08 -
85 grams ranch or blue cheese dressing
# Steps to Follow:
01 -
Preheat oven to 220°C. Arrange bacon strips in a single layer on a foil-lined baking sheet, ensuring pieces do not overlap. Bake for 10 to 12 minutes until deeply crisp. Transfer bacon to a plate lined with paper towels to drain excess fat.
02 -
Preheat a grill pan or skillet over medium-high heat. Season the chicken breast as desired. Cook for 3 to 4 minutes per side, flipping once, until fully cooked through and juices run clear with an internal temperature of 74°C. Allow chicken to rest several minutes before slicing.
03 -
Thoroughly wash and dry lettuce. Remove any wilted outer leaves and the core if using iceberg. Chop into even bite-sized pieces and arrange on a serving platter or in a shallow bowl.
04 -
Neatly arrange grape tomato halves on one section of the lettuce bed. Place sliced hard-boiled eggs beside the tomatoes, followed by sliced avocado alongside the eggs.
05 -
Slice the rested chicken breast and arrange beside the avocado. Crumble bacon over the salad next to the chicken. Sprinkle blue cheese crumbles in the remaining space for balanced visual appeal.
06 -
Present salad with ranch or blue cheese dressing on the side. For best texture, dress just before eating.
# Extra Tips:
01 -
Prepare all elements ahead and layer toppings just before serving to maximize freshness.
02 -
Always store salad undressed and add dressing immediately before consumption to preserve crispness.