Ingredients:
- 6 cups mixed lettuce (Romaine, iceberg, or your favorite greens)
- 3 cooked chicken breasts, sliced
- 15g butter
- 3 ripe avocados, diced
- 1 lemon (juice only)
- 6 slices smoked bacon, cooked and crumbled
- 3 hard-boiled eggs, chopped
- 3 large tomatoes, diced
- 60g blue cheese, crumbled
- 1 bunch fresh chives, chopped
- Salt and pepper to taste
- 1 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- 9 tbsp extra virgin olive oil
- 1 tbsp Worcestershire sauce
Dressing:
Instructions:
1. Prepare the Eggs: Boil the eggs until hard-boiled (about 10 minutes). Cool, peel, and chop into quarters.
2. Cook the Bacon: Fry the bacon slices until crispy. Drain on paper towels, then crumble.
3. Cook the Chicken: Season chicken breasts with salt and pepper. Cook in a skillet with butter for 12 minutes or until fully cooked. Let cool, then slice.
4. Prepare Vegetables: Dice tomatoes and avocados. Toss avocado with lemon juice to prevent browning. Chop lettuce into bite-sized pieces.
5. Make the Dressing: In a bowl, whisk together mustard, vinegar, Worcestershire sauce, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
6. Assemble the Salad: Arrange lettuce on a large platter or individual plates. Top with rows of chicken, bacon, eggs, tomatoes, avocado, and blue cheese. Drizzle with dressing and garnish with chopped chives.
Enjoy this hearty, protein-packed Cobb salad, perfect for a satisfying lunch or dinner!
