The Cobb Salad

During the summer months and hot weather in Texas you may find that heavy meals don’t appeal to you or your family.  This is the perfect time to make Salads!  And I don’t mean the typical Garden Salad because there are so many salad options!  A salad can be made out of a variety of different ingredients including grains, vegetables, fruits, pasta, beans, and other proteins.  Today, I’m sharing one of my favorite salads that I eat year round: The Cobb Salad.  It’s a meal in and of itself, and it’s very simple to make.

According to Forage Kitchen, The Cobb Salad was a happy accident.  Unlike other popular salads, it wasn’t born out a chef’s grandiose culinary vision or from careful planning, but instead, in the 1930s, Robert Cobb (owner of the famous Brown Derby restaurant in Hollywood) was looking for a late night snack and grabbed what he can find, which turned out to be lettuce, avocado, leftover chicken, crumbled blue cheese, a hard-boiled egg, and bacon.  He mixed all the ingredients together with a simple dressing, and: An iconic dish is born!

One of the things that makes The Cobb Salad so special is that it’s the perfect balance of flavors and textures in one bowl!  It’s also incredibly versatile, as it adapts effortlessly to differing ingredients and dietary needs, making it a simple yet timeless well-made dish.

Here’s my favorite Cobb Salad Recipe from Natasha’s Kitchen:

The Chicken Cobb Salad Ingredients (Makes 6 Servings):

6 oz cooked bacon, (6 slices) chopped and browned

1 medium head romaine lettuce, 5 cups chopped, rinsed and dried

2 cooked chicken breasts, sliced

2 hard-boiled eggs*, sliced or chopped based on your preference

1 large avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup blue cheese, crumbled (or feta cheese or goat cheese)

2 Tbsp parsley, or chives, finely chopped, optional

The Cobb Salad Dressing:

3 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

1 garlic clove, pressed or finely minced

1/3 cup extra virgin olive oil

1/4 tsp salt

1/8 tsp black pepper

Cobb Salad Preparation Instructions

1. Bake, Air Fry, or Sautée bacon on a skillet.
2. *Cook 2 hard-boiled eggs; Chill in ice water, then peel and quarter them.
3. Chop, rinse, and spin dry romaine lettuce, then arrange on a shallow platter.
4. Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad, then sprinkle the finely chopped parsley over the salad.
5. Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Speaking of Summer Meals: Would you take a few seconds and Help Me Plan This Summer’s Marvelous Meals?  https://bit.ly/3QggOWP