I love cobb salad. The combination of creamy avocados, pungent blue cheese, salty bacon, tender chicken, fresh cherry tomatoes, crunchy nuts and crisp lettuce is fabulous. Cobb salad often get a bad rap from the calorie police. I can’t count the number of times I have heard “don’t order cobb salads because they have as many calories as a cheeseburger does.”
I think that there can be some truth to the above statement if you order a cobb salad out at a restaurant. Especially one that is doused in fat laden dressing and contains more bacon than it does lettuce. However, when you made a cobb salad at home, you get to control the quality and quantity of ingredients. And when made right, cobb salad can be a completely satisfying and healthy entrée.
To elevate the flavors of a normal, hum drum cobb salad, I marinate the chicken in a delicious mayo-mustard sauce, use good quality blue cheese, thick cut bacon and very fresh vegetables. I also like the slight crunch that comes from using pine nuts. They have a much milder flavor and texture than other nuts, and when they are toasted, they are the perfect compliment for the salad. For the lettuce, I opt for a combination of bibb (or Boston) lettuce and arugula. I like the pepperiness of the arugula combined with the the crunchiness and buttery-ness of the bibb lettuce.
I also prefer a simple balsamic vinaigrette on my cobb salad, but feel free to exchange the vinegar for lemon if that is your favorite combination. Tommy and I ate this for dinner alongside a delicious bowl of soup (recipe coming soon) and were completely satisfied. If you go without soup, either increase the portion size of the salad or add a crusty piece of bread to go alongside!
Cobb Salad – Serves 4 as Entrees
- 3 TB mayo
- 3 TB dijon mustard, divided
- 2 large chicken breasts
- 2 medium sized heads of boston lettuce (about 10 ounces total), trimmed, torn into bite-size pieces, washed and drained well
- 2 cups arugula
- 1 large avocado, cut into large pieces
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled good quality blue cheese (Roquefort is a good option!)
- 2/3 cup toasted pine nutes
- 4 slices of thick cut bacon
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil, plus more for cooking the chicken
- S+P to taste
- To make the vinaigrette, combine the balsamic, olive oil, 2 TB of dijon mustard and salt and pepper in a small bowl and whisk until incorporated.
- Next up is marinating the chicken. You only need to keep this marinade on for 10 minutes to infuse the chicken with flavor and keep it moist throughout the cooking process. Combine the mayo, 1 TB of dijon and salt and pepper in a small bowl. Stir to combine.
- Slather the chicken with all of the marinade and allow to sit for 10 minutes. While the chicken is marinating, it is time to cook the bacon. Add the bacon slices to a large, dry pan and cook over low heat, turning occasionally, until crisp – about 10 minutes. Drain the bacon on a paper towel lined plate to absorb excess oil. Once cooled, crumb into large pieces and reserve.
- Add a couple of tablespoons of olive oil to another pan and heat over medium heat. Once hot, add the chicken and cook the chicken for 4 to 6 minutes per side to get a good sear on the outside. Lower the heat to medium-low and cook the chicken for another 3-4 minutes per side until it is completely cooked through. Allow to cool completely and then cut into large slices.
- While the chicken is cooling, you can toast the pine nuts. In a dry small pan, add the pine nuts and toast until slightly browned – about 3 minutes. Watch them carefully because they can burn quickly.
- Finally, it is time to put everything together. I think it looks nice to put the lettuce on the bottom of a large salad bowl and then place all the ingredients, in lines, across the top. This makes for a nice presentation. Once all the ingredients are on the salad, pour on the vinaigrette and mix well. Enjoy!