Cobb Salad With Balsamic Shallot Vinaigrette

Name: Cobb Salad With Balsamic Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 2 tablespoons minced shallots; 2 8-ounce skinless, boneless chicken breast halves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil; 2 8-ounce romaine hearts, washed, dried, and torn into bite-sized pieces; 2 large ripe tomatoes, seeded and diced; 2 ripe avocados, pitted, peeled, and diced; 8 strips turkey bacon, cooked and coarsely chopped; 2 hard-boiled eggs, coarsely chopped; 1 cup (4 ounces) crumbled reduced-fat blue cheese

Servings: persons

1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 tablespoons minced shallots
2 8-ounce skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
2 8-ounce romaine hearts, washed, dried, and torn into bite-sized pieces
2 large ripe tomatoes, seeded and diced
2 ripe avocados, pitted, peeled, and diced
8 strips turkey bacon, cooked and coarsely chopped
2 hard-boiled eggs, coarsely chopped
1 cup (4 ounces) crumbled reduced-fat blue cheese

1
1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour into a serving bowl and set aside.
2
2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness. Season with the salt and pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes. Add 1/4 cup water, reduce the heat to medium-low, and cover. Simmer until the chicken feels firm when pressed in the center, about 8 minutes. Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute. Transfer chicken to a carving board and let cool. Cut the chicken into bite-sized pieces.
3
3 Spread the lettuce on a large platter. Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows. Serve immediately, with the vinaigrette passed on the side.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3/4 cup extra-virgin olive oil, and more.

Yes, Cobb Salad With Balsamic Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!