Shredded Chicken Cobb Salad

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Ingredients

• 6 cups romaine lettuce, chopped

• 2 cups cooked chicken breast, shredded

• 4 hard-boiled eggs, chopped

• 2 ripe avocados, diced

• 2 cups cherry tomatoes, halved

• 1 cup corn kernels, fresh or canned (drained)

• 6 strips bacon, cooked and crumbled

• 1/2 cup blue cheese or feta, crumbled (optional)

• Salt and black pepper to taste

• 1/3 cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon honey

• Salt and pepper to taste

Instructions

1. Step 1: Cook the chicken. Season two chicken breasts with salt, pepper, and a drizzle of olive oil. Pan-sear them over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. The key here is not to overcook the chicken, or it becomes dry and stringy. Let it rest for 5 minutes before shredding with two forks. The resting time helps the juices redistribute, keeping your chicken moist and flavorful.
2. Step 2: Prepare the hard-boiled eggs. Place 4 eggs in a pot and cover with cold water by about an inch. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to stop the cooking process. This method gives you perfectly cooked eggs with bright yellow yolks, no green ring. Peel and chop them into quarters or rough chunks.
3. Step 3: Cook the bacon. While the chicken cooks, lay bacon strips in a cold skillet and turn the heat to medium. This gradual heating renders the fat beautifully and gives you crispy, not burnt, bacon. Cook until crispy, about 8-10 minutes, flipping halfway through. Drain on paper towels and crumble once cool.
4. Step 4: Prep your vegetables. Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, letting their juices run onto your cutting board (that's pure flavor you can drizzle over the salad). Dice the avocados just before assembling to prevent browning. If using canned corn, drain it well and pat dry with a paper towel.
5. Step 5: Make the dressing. In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey. Shake vigorously or whisk until emulsified. The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly. Season with salt and pepper to taste. This homemade dressing is so much better than store-bought, with a bright tanginess that complements the rich salad ingredients.
6. Step 6: Assemble your Chicken Cobb Salad. Spread the chopped lettuce across a large platter or individual plates. Arrange the shredded chicken, chopped eggs, avocado, tomatoes, corn, and bacon in neat rows or sections across the lettuce. This classic presentation makes the salad visually stunning and lets everyone see exactly what they're getting. If using blue cheese, sprinkle it over the top. The traditional Cobb arrangement is part of its charm, creating a beautiful mosaic of colors and textures.
7. Step 7: Dress and serve. Drizzle the dressing over the entire salad or serve it on the side for guests to add their own. I prefer to toss everything together right before eating, but some people love the composed look. Either way works beautifully for this classic American salad.

Nutrition

Calories: ' + d.