This delicious Cobb salad is truly indulgent! To be enjoyed with a glass of Chardonnay and good crusty bread!
- FOR THE VINAIGRETTE:
- 2 cloves minced garlic
- ¼ cups Red wine vinegar
- ¾ cups Olive oil
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- FOR THE SALAD:
- 3 Eggs
- 6 slices Bacon, cut into bite-size pieces
- 1 pound Chicken Tenders Or Chicken Breast
- Salt and pepper
- 1 tbsp Olive oil
- 10 ounces, weight romaine lettuce, cut into bite-sized pieces
- 1 Avocado, thinly sliced
- ½ pint Cherry tomatoes, halved
- 3 Green onions, sliced
- Roquefort, crumbled, as desired
For the dressing:
Add all dressing ingredients to a bowl or salad dressing shaker and whisk or shake until well blended.
For the salad:
Place the eggs in a saucepan and pour just enough cold water to cover them. Place on the stove over high heat, until the water boils and large bubbles burst on their surface. Remove from heat and leave covered for 15 minutes. Plunge into ice water to cool, then peel.
Fry the bacon pieces until crispy and golden. Drain on paper towels.
Season both sides of the chicken with salt and pepper. Heat the olive oil over medium-high heat, then cook both sides of the chicken until browned and cooked through. Cut into bite-sized pieces.
Assemble each salad with a bed of chopped romaine lettuce. Top with chicken, bacon, sliced avocado, halved tomatoes, halved eggs, sliced green onions and Roquefort cheese. Top with red wine vinegar vinaigrette and enjoy!