Cobb Salad with Warm Bacon Vinaigrette
A classic Cobb salad featuring crisp romaine, baby spinach, and tender chicken tenders, topped with crispy bacon, hard-boiled eggs, tomatoes, avocado, and blue cheese. The warm bacon vinaigrette adds a delicious savory touch to this hearty main course salad.
Ingredients
- •1 heart heart of romaine, torn into bite-size pieces
- •3 cups packed baby spinach
- •4 slices bacon slices, chopped
- •1 tablespoon vegetable oil
- •6 pieces chicken tenders
- •2 tablespoons red-wine vinegar
- •1½ tablespoons cider vinegar
- •1 teaspoon grainy mustard
- •2 whole hard-boiled eggs
- •1 small tomato
- •½ whole avocado
- •½ cup crumbled blue cheese
Cooking Instructions
- 1.
Toss together romaine and spinach in a large bowl.
2 min
- 2.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
8 min
- 3.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
6 min
- 4.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
1 min
- 5.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.
3 min
