Italian Cobb Salad Recipe

Name: Italian Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 6 tablespoons EVOO (extra-virgin olive oil); 1 tablespoon finely chopped thyme leaves, a few sprigs; 4 boneless, skinless chicken breasts; 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning; 1 rounded teaspoonful Dijon mustard; A few drops hot sauce, such as Tabasco; 2 hearts of romaine, chopped; Salt and black pepper; 1 can quartered artichoke hearts in water, drained; 4 hard-boiled eggs; 1/2 pound deli-sliced Genoa salami or soppressata, cut into strips; 3/4 pound gorgonzola cheese, crumbled; Hot peppers, such as pepperoncini or hot Italian cherry peppers, chopped

Servings: persons

3 tablespoons balsamic vinegar
6 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon finely chopped thyme leaves, a few sprigs
4 boneless, skinless chicken breasts
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning
1 rounded teaspoonful Dijon mustard
A few drops hot sauce, such as Tabasco
2 hearts of romaine, chopped
Salt and black pepper
1 can quartered artichoke hearts in water, drained
4 hard-boiled eggs
1/2 pound deli-sliced Genoa salami or soppressata, cut into strips
3/4 pound gorgonzola cheese, crumbled
Hot peppers, such as pepperoncini or hot Italian cherry peppers, chopped

1
Preheat a grill pan or large nonstick skillet over medium high heat.
2
Combine 1 tablespoon of the balsamic vinegar and 3 tablespoons of the EVOO on a plate and add the thyme.
3
Coat the chicken evenly in the dressing, then season the meat liberally on both sides with the grill seasoning.
4
Add the chicken to the hot pan and cook for 6 minutes on each side.
5
While the chicken cooks, add the remaining 2 tablespoons of balsamic vinegar to the bottom of a large, shallow serving bowl.
6
Whisk in the mustard, hot sauce, and remaining 3 tablespoons of EVOO.
7
Transfer the cooked chicken to a cutting board, let it rest for a couple of minutes, then slice it on an angle.
8
Set aside to cool slightly.
9
Add the greens to the serving bowl and toss with the dressing; season with salt and pepper to taste.
10
Arrange the artichokes, hard-boiled eggs, salami, and gorgonzola on top of the salad in rows, with a row of cooled chicken slices down the middle.
11
Scatter a few chopped hot peppers over the salad and serve.

682

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons balsamic vinegar, 6 tablespoons EVOO (extra-virgin olive oil), 1 tablespoon finely chopped thyme leaves, a few sprigs, 4 boneless, skinless chicken breasts, and more.

Yes, Italian Cobb Salad 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.

Italian Cobb Salad

How did you like this recipe?

Frequently Asked Questions