Cobb salad is a bright, hearty and very appetizing dish, a classic of American cuisine. The list of ingredients immediately arouses interest, because the most delicious and perfectly combined products are successfully selected here: fried chicken fillet, juicy tomatoes, crispy bacon, boiled eggs, ripe avocado, fresh lettuce and piquant blue cheese. All this magnificent “assortment” is seasoned with a simple dressing based on vegetable oil and mustard. The result is a luxurious dish with a very impressive appearance!
This version of Cobb salad is very close to the classic version, but you can make your own adjustments if you wish. For example, fillet can not only be fried, but also baked, more affordable ham can be used instead of bacon, etc. But still, it is not recommended to deviate too much from the Cobb salad recipe, since everything is perfectly balanced here.
Ingredients for 3-4 servings: 
- chicken (fillet) - 300 g;
- raw smoked bacon - 50 g;
- avocado - 1 pc.;
- eggs - 2 pcs.;
- blue cheese (Dor Blue or the like) - 50 g;
- cherry tomatoes - 7-8 pcs.;
- lettuce leaves - 100-150 g;
- salt, pepper - to taste.
For refueling:
- vegetable (refined) oil - 6 tbsp. spoon;
- lemon juice or vinegar 6% - 2 tbsp. spoons;
- mustard - 0.5-1 teaspoon.
- Cut the bacon into small narrow strips and fry in a clean and dry frying pan until lightly crunchy. Do not add oil during frying! Place the finished bacon pieces on paper napkins to absorb excess fat.
- Cut a piece of fillet lengthwise into two plates of equal thickness. Sprinkle with salt and pepper on both sides. Fry in a frying pan freed from bacon for 4-5 minutes on each side (medium heat).
- Cool the fried chicken on paper towels and then cut into small cubes.
- Crumble the cheese by hand or cut it into small pieces. Ideally, blue cheese like Dor Blue is used for cobb salad, but if you don’t like it, you can prepare this dish at home with another cheese of your choice.
- Cut the boiled eggs into small pieces.
- We divide the cherry into quarters.
- Cut the avocado in half lengthwise. We remove the bone and cut off the skin. Cut the pulp of the exotic fruit into cubes.
- To dress Cobb salad, combine oil, mustard and lemon juice (or vinegar). Shake the liquid vigorously with a fork.
- After washing and drying the lettuce leaves, tear them into arbitrary pieces. Add half of the dressing to the greens and stir.
- Place lettuce leaves on a suitable sized plate. We sort the remaining components of the Cobb salad in rows on top - eggs, cherry tomatoes, cheese, chicken fillet, bacon and avocado.
- Drizzle our colorful “assortment” with the remaining dressing. If desired, the salad can be mixed or eaten directly - in strips.
Cobb salad is a very impressive colorful dish that can easily replace lunch or dinner. Bon appetit!
An unusual salad with delicious ingredients.
- 300 g chicken fillet + salt, pepper
- 1 avocado
- 2 eggs
- 50 g bacon
- 50 g blue cheese (I used Dor Blue)
- 7-8 cherry tomatoes (or 2 regular tomatoes)
- 150 g lettuce leaves (I used a mixture of arugula, frisee and lettuce)
- 6 tbsp. l. vegetable oil
- 2 tbsp. l. apple or wine vinegar (or lemon juice)
- 1 tbsp. l. grainy mustard (or 0.5 - 1 tsp regular)
- salt
- pepper
Cobb salad is a hearty, savory salad of American origin, made entirely of delicious ingredients - fried chicken fillet, hearty avocado, boiled eggs, crispy bacon, fragrant blue cheese, juicy cherry tomatoes and a mixture of lettuce leaves. All this splendor is seasoned with a dressing called “vinaigrette” - an emulsion of vegetable oil, vinegar and spices. The salad is, of course, luxurious and the presentation is very impressive. The version of the salad that I prepared is very close to the classic version, but you can safely vary it to suit your taste. If you don't have blue cheese or don't like it, you can use any other savory cheese, almost any lettuce will do, and you can replace the bacon with ham. In general, it will be delicious in any case.
Makes 4 medium servings (as in the photo). Can make 2-3 servings bigger size, then the salad will become a complete lunch or dinner.
Preparation:
Cut the bacon into small pieces.
Cut the fillet lengthwise into two slices, salt and pepper on both sides.
Fry the bacon pieces in a frying pan until crispy (do not add oil).
Remove the bacon and place on a plate lined with a paper napkin.
Place chicken fillet in a frying pan (do not wash after bacon), fry for 4-5 minutes over medium heat.
Turn over and cook for another 4-5 minutes.
Transfer to paper towel, then cut into cubes.
Boil the eggs for 7 minutes after boiling, cool, peel, and cut into small pieces.
Crumble blue cheese or cut into small pieces.
Cut the tomatoes into small pieces.
Prepare the avocado.
Don't try to peel the skin off the avocado; if it's soft and ripe, you'll end up with mush rather than neat pieces.
Avocado is prepared as follows:
Using a knife, cut into two halves, along the bone. Rotate the halves 90 degrees, divide into two parts. Then sharply hit the bone with a knife, turn the knife 90 degrees, the bone will easily separate.
Next, holding half an avocado in your hand, cut it into pieces with a knife without cutting through the skin.
Carefully turn the half out and cut off pieces from the skin.
Place all dressing ingredients in a container and shake vigorously with a fork.
Prepare Cobb salad ingredients. Separate the salads into leaves, wash, dry and chop finely. Place in a large bowl and mix thoroughly.
Fry the bacon for the Cobb salad in a preheated dry frying pan until crisp. Place on napkins. Cut the cooled bacon into small pieces.
Chicken fillet For Cobb salad, wash, dry and cut into small cubes.
Fry the chicken pieces in the same pan as the bacon for 8 minutes.
Cut the avocado in half for the Cobb salad, peel and remove the seeds. Cut the pulp into thin strips and sprinkle with lemon juice. Wash the tomato, cut into 4 parts, remove the seeds. Grind the pulp. Divide the eggs into yolks and whites and finely chop individually. Wash the onion, dry and chop.
Prepare Cobb salad dressing. Mix vinegar, mustard, salt and pepper. In a thin stream, stirring constantly, add olive oil. Add grated Roquefort and sugar, stir. Place the lettuce mixture on a large round platter. Place chicken, avocado, bacon and tomato in rows on top. Sprinkle with chopped egg whites, yolks and green onions. Drizzle with dressing.
Cobb-salad / Cobb salad-popular salad of American cuisine , was invented in the 30s of the last century, but versions of the origin vary, as usual... Traditional composition: bacon, chicken, lettuce, blue cheese, avocado, large tomatoes, cherry or sun-dried, chicken or quail eggs, spicy dressing. Additionally, stalk celery, sweet corn, olives, and onions can be added if desired. Blue cheese is sometimes replaced with Roquefort cheese, and bacon with brisket.
White wine, lemon juice or wine vinegar add sourness to the dressing. Despite the existing classic version, in your kitchen it is not forbidden to improvise a little on its basis both with the composition and with the serving option... The dish belongs to salads or appetizers, but in my family such a salad completely replaces dinner.
Prepare the ingredients:
Eggs need to be boiled and cooled in advance. Fry thin slices of bacon or brisket.
Fry in the remaining spicy fat until full readiness pieces of chicken breast.
Place lettuce leaves on a flat dish, for example, in the shape of a ring.
Place portions of bacon and chicken pieces next to each other in strips.
Then, in the same strips, crumbled blue cheese and eggs, sliced or chopped.
Cut tomatoes and avocados into slices or cubes and add to the salad.
Combine and stir dressing ingredients.
Olive oil and Dijon mustard can be used instead of mayonnaise.
Drizzle the dressing over some salad ingredients, such as eggs, chicken and tomatoes.
Cobb salad is ready.
Bon appetit!
