Yield: 2-4
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Southern Cobb Chicken Salad
2
2
Eggs, hard-boiled
1/4 cup
Blue cheese
2 slices
Bacon, cooked and crumbled
1 head
Romaine lettuce
2
Tomatoes, cut into wedges
1/4 cup
Pecans, toasted
1 1/2 tablespoon
Red wine vinegar
1 tablespoon
Honey
Salt and pepper, to taste
1/4 cup
Olive oil
1
Avocado cut into 1/2" pieces
1/3 cup
Flat leaf parsley, rough chopped or torn
- In a small stockpot, place two whole eggs (in shell) in and cover with cold water by 1".
- Bring to a boil and cover, turn the heat off and leave undisturbed for 12 minutes.
- Remove eggs from hot water and place in a small ice bath.
- Heat a large skillet to medium heat.
- Toast pecans until fragrant, remove pecans, and then cook bacon until crispy.
- Remove from the pan and chop bacon into small pieces.
- Reduce heat and add the following ingredients: honey, Dijon, red wine vinegar, salt, pepper, whisk to combine.
- Turn the heat off.
- Wash and clean romaine lettuce.
- Cut each leaf lengthwise in down the center and then into 2" wide pieces.
- On a large plate begin to arrange the lettuce into a long row on one side.
- Arrange the remaining ingredients into rows alongside the lettuce.
- Season with salt and pepper, then pour dressing over the entire salad.
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Southern Cobb Chicken Salad
SMF Kitchen
@smfchicken
Yield: 2-4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Southern Cobb Chicken Salad
2
2
Eggs, hard-boiled
1/4 cup
Blue cheese
2 slices
Bacon, cooked and crumbled
1 head
Romaine lettuce
2
Tomatoes, cut into wedges
1/4 cup
Pecans, toasted
1 1/2 tablespoon
Red wine vinegar
1 tablespoon
Honey
Salt and pepper, to taste
1/4 cup
Olive oil
1
Avocado cut into 1/2" pieces
1/3 cup
Flat leaf parsley, rough chopped or torn
- In a small stockpot, place two whole eggs (in shell) in and cover with cold water by 1".
- Bring to a boil and cover, turn the heat off and leave undisturbed for 12 minutes.
- Remove eggs from hot water and place in a small ice bath.
- Heat a large skillet to medium heat.
- Toast pecans until fragrant, remove pecans, and then cook bacon until crispy.
- Remove from the pan and chop bacon into small pieces.
- Reduce heat and add the following ingredients: honey, Dijon, red wine vinegar, salt, pepper, whisk to combine.
- Turn the heat off.
- Wash and clean romaine lettuce.
- Cut each leaf lengthwise in down the center and then into 2" wide pieces.
- On a large plate begin to arrange the lettuce into a long row on one side.
- Arrange the remaining ingredients into rows alongside the lettuce.
- Season with salt and pepper, then pour dressing over the entire salad.
