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A refreshing and hearty Chicken Cobb Salad featuring rotisserie chicken, creamy avocado, crunchy radishes, and crumbled blue cheese, all topped with a tangy French vinaigrette dressing.
3 cups chopped romaine lettuce
2 cups torn spring greens
2 cups chopped fully cooked chicken (rotisserie chicken works great)
1 cup halved cherry or grape tomatoes (about 8 ounces)
2 avocados, chopped
½ cup sliced radishes (optional)
⅓ cup crumbled blue cheese
4 hard-boiled eggs, peeled and halved or quartered
Freshly ground black pepper (to taste)
For the dressing:
⅓ cup red wine vinegar
⅓ cup extra-virgin olive oil
⅓ cup canola oil, or another neutral-tasting oil
2 tablespoons water
2 teaspoons Dijon mustard
1½ teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon minced garlic
If you don’t like blue cheese, substitute with feta or goat cheese for a similar creamy, tangy flavor.
Feel free to use other greens like spinach, arugula, or mixed greens for the base.
For a different protein, try grilled steak, turkey, or bacon instead of chicken.
To make it vegetarian, skip the chicken and eggs and add roasted sweet potatoes, chickpeas, or tofu for protein.
Find it online: https://familydinnercooking.com/chicken-cobb-salad/