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Fresh Classic Cobb Salad with Creamy Avocado

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A quick and easy Cobb salad featuring creamy avocado dressing, crisp greens, and classic toppings for a fresh, satisfying meal perfect for lunch or dinner.

Ingredients

Scale
  • 4 cups mixed greens (romaine and baby spinach)
  • 1 ripe avocado (preferably Hass)
  • 6 slices thick-cut bacon
  • 4 large hard-boiled eggs
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced or diced
  • ¼ red onion, thinly sliced (optional)
  • ½ cup blue cheese crumbles (or feta as a substitute)
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Cook the bacon: Fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into bite-sized pieces. Save some bacon fat if desired for cooking chicken.
  2. Boil the eggs: Place 4 large eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath to cool, then peel and chop.
  3. Grill the chicken: Season 2 boneless, skinless chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest, then slice thinly.
  4. Prepare the veggies: Rinse and dry 4 cups mixed greens. Halve 1 cup cherry tomatoes. Thinly slice ½ cucumber and ¼ red onion.
  5. Make the dressing: In a blender, combine 1 ripe avocado, 2 tablespoons lemon juice, ¼ cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  6. Assemble the salad: In a large bowl, combine the greens, tomatoes, cucumber, and red onion. Drizzle half the dressing and toss gently. Arrange the sliced chicken, chopped eggs, bacon, and blue cheese crumbles on top in neat rows or scattered.
  7. Serve: Drizzle remaining dressing over the salad or serve on the side. Add extra cracked pepper if desired.

Notes

Keep the dressing separate until serving to avoid soggy greens. The avocado dressing can thicken if refrigerated; stir in a splash of water or lemon juice to loosen. Use ripe avocado for best creamy texture. Save bacon fat to cook chicken for extra flavor. Salad is best eaten fresh but leftovers keep well for up to 2 days if stored separately.

Nutrition

Keywords: Cobb salad, avocado dressing, easy salad recipe, healthy lunch, creamy avocado, grilled chicken salad, low-carb salad, gluten-free salad

Find it online: https://tessierecipes.com/fresh-classic-cobb-salad-recipe-perfect-for-easy-creamy-avocado-meals/