Killer Cobb Salad

Killer Cobb Salad
Yields 4 servings
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  • Mixed Greens - 1 lb
  • Chicken Breast - 1.5 lbs
  • Bacon - 8 slices
  • Tomato - 4
  • Hard-boiled Eggs - 4
  • Sliced Black Ollives - 5 oz can
  • Chives - 2 tbsp
  • Red Wine Vinegar - 1/4 cup
  • Extra Virgin Olive Oil - 3/4 cup
  • Dijon Mustard - 1 tbsp
  • Kosher Salt - 1 tsp
  • Cayenne Pepper - 1 tsp
  • Black Pepper - 1 tbsp
  • Avacado (optional) - 4


  • If you are grilling the chicken light the charcoals/start the grill (if not you could also pan roast [1]). Finely chop the chives[2] and place in a small container. Next dice the tomatoes[3] and place in a different container. Open the can of black olives, drain, and put in another container.
  • Salt and pepper both sides of the chicken breast and place on the grill. Line a large cookie sheet with aluminum foil, arrange bacon strips and sprinkle with black pepper. Set oven to 400 degrees and cook bacon for 18-20 minutes until crispy. Meanwhile begin heating a small sauce pan of water on high and once boiling add eggs and reduce to simmer (more specific help on boiling eggs here [4]).
  • To a blender/food processor add extra virgin olive oil, red wine
  • vinegar, Dijon mustard, cayenne papper and a pinch of salt+pepper. Blend on high until all ingredients are combined then pour into small jar.
  • After chicken is finished grilling dice the meat into bite sized chunks. Next chop the boiled eggs and finely dice the crispy bacon strips.
  • Combine chicken, bacon, eggs, tomatoes, black olives, chives, mixed greens, and the dressing in a bowl to serve immediately. If some servings will be saved for leftovers refrigerate in containers of the following: chicken+bacon, eggs, tomatoes+black olives, chives, mixed greens, and dressing in jar.
  • Optional: Avocado should be diced[5] and added to the salad but only immediately before serving.
  • [1]
  • [2]
  • [3]
  • [4]
  • [5]

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