Bibb-Cobb Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 668, total fat 53 G., saturated fats 16 G., proteins 37 G., carbohydrates 12 G., fiber 6 G., cholesterol 243 mg, sodium 1070 mg, sugar 4 G.

This salad features all the traditional components of a classic Cobb: chicken, bacon, tomatoes, avocado, and blue cheese. Everything is served on a bed of Bibb lettuce and topped with a creamy dressing, into which a hard-boiled egg is expertly blended.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large eggs
5 slices of bacon
4 chicken cutlets, 0.5 cm thick (about 450 g)
3 tablespoons of vegetable oil
3 tablespoons of apple cider vinegar
2 teaspoons Dijon mustard
2 heads Bibb lettuce, leaves separated, large leaves torn into pieces
1 avocado, thinly sliced
2 cups grape tomatoes, halved
110 g crumbled blue cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Bibb lettuce, eggs, bacon, Avocado, grape tomatoes, blue cheese, chicken breasts, Dijon mustard, apple cider vinegar

Cooking the dish according to the recipe:

Place the eggs in a small saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium heat. Cook for 30 seconds, then remove from heat. Cover and let stand for 8 minutes.
Drain the water and cover the eggs with cold water until they cool completely. Then peel the eggs.

Place the bacon in a cold skillet and cook, turning once, over medium heat until crisp, 5-6 minutes per side. Transfer the bacon to a paper towel-lined plate to drain. Increase the heat to medium-high.
Season the chicken lightly with salt and black pepper and add it to the remaining fat in the pan. Cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
In a blender, combine hard-boiled eggs, 1/3 cup water, vegetable oil, vinegar, mustard, 3/4 teaspoon salt, and any juices from the fried chicken. Blend until smooth. Add more water if needed to thin the dressing.
Crumble or chop the bacon. Cut the chicken into strips. Toss the salad in a large bowl with half the dressing. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

Categories:

recipe / Calorie content of prepared meals / Picnic / Blender / Summer dishes / Salads / Salads with meat / Food Network - recipes / American cuisine