Spring Cobb Salad (Printer-friendly)
Fresh seasonal salad with crisp vegetables, proteins, and herb vinaigrette
# What You’ll Need:
→ Proteins
01 - 2 large eggs
02 - 2 boneless, skinless chicken breasts (about 10 ounces)
03 - 4 slices bacon
→ Vegetables
04 - 3.5 ounces snap peas, trimmed and cut in half
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens
09 - 1 ripe avocado, sliced
→ Cheese
10 - 3 ounces blue cheese, crumbled
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper, to taste
# How-To Guide:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Transfer to cold water to stop cooking, peel, and cut into quarters.
02 - Season chicken breasts generously with salt and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
03 - Cook bacon in a skillet over medium heat until crisp and browned, about 5–7 minutes. Transfer to paper towels to drain excess grease, then chop into pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and blanch for 1 minute until bright green. Immediately transfer to ice water to halt cooking, then drain thoroughly.
05 - Arrange mixed spring greens as the foundation on a large serving platter or individual plates.
06 - Create neat rows of sliced chicken, quartered eggs, chopped bacon, blanched snap peas, radishes, cucumber, cherry tomatoes, avocado, and crumbled blue cheese over the greens in classic Cobb salad fashion.
07 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, chopped chives, parsley, minced garlic, salt, and pepper until emulsified.
08 - Drizzle herb vinaigrette over the salad immediately before serving to maintain crispness of the vegetables.
# Expert Advice:
01 -
- The combination of warm grilled chicken, crisp cold vegetables, and creamy blue cheese hits every texture craving in one bite.
- That herb vinaigrette is the kind of dressing that makes you want to lick the bowl, and it comes together in thirty seconds flat.
02 -
- Don't skip the ice bath for both the eggs and snap peas. That quick temperature shock is what keeps textures perfect and colors vibrant.
- Room temperature ingredients absorb dressing better than cold ones, so let everything come to room temperature before assembling if you have time.
03 -
- Use a vegetable peeler to shave thin ribbons of cucumber instead of slicing. It looks elegant and the texture is lovely.
- Warm chicken against cold vegetables creates a beautiful contrast in temperature that makes each bite more interesting.