Cobb Salad With Balsamic Shallot Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Cobb Salad With Balsamic Shallot Vinaigrette

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