Brazil Nut Free Classic Cobb Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts (2 medium)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ tsp sugar
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup olive oil
- 1 small garlic clove, minced
For the salad
- 6 slices thick-cut bacon
- 4 large eggs
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 2 medium ripe tomatoes, seeded and diced
- 2 ripe avocados, pitted and diced
- 4 oz blue cheese, crumbled
- 3 green onions (scallions), thinly sliced
Instructions
- 1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.
- 2
Flip the chicken and reduce the heat to medium. Continue cooking for 6–8 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then dice into 1/2-inch pieces.
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