Try this Best Cobb Salad recipe
- 1 cup mayonnaise
- 1 tablespoon hot sauce
- avocado chopped
- 1/4 easpoon cayenne pepper
- cobb salad recipe for 5 servings
- 7 ounce pack romaine lettuce chopped and divided into 5 portions which is about 1 cup each.
- 5 eggs, boiled - 1 per person
- 1 large tomato chopped or cherry tomatoes
- 1/2 pound smoked ham chopped - i used petti jean smoked ham, divided equally between 5 servings
- 2 - 1/2 large chicken breast (1/2 breast per person)
- 2 - 1/2 teaspoons blackening seasoning
- 1 pound bacon cooked hard and crumbled divided into 5 servings
- 5 ounce container of blue cheese
- cayenne ranch dressing
- 1 teaspoon hidden valley ranch salad dressing mix (buttermilk
- 1/2 up buttermilk
- 1/4 easpoon coarse grind black pepper
- 1/8 easpoon paprika
- 1/8 easpoon garlic powder
- Carbohydrate 54.2801326672458 g
- Cholesterol 133.895160771009 mg
- Fat 113.853839651355 g
- Fiber 13.7492996221688 g
- Protein 46.1964659718632 g
- Saturated Fat 18.9273034891091 g
- Serving Size 1 1 recipe (1476g)
- Sodium 4340.69866737306 mg
- Sugar 40.530833045077 g
- Trans Fat 67.048883851781 g
- Calories 1401 calories
Step-by-step
- Season each chicken breast with 1 teaspoon of blackening each.
- Cook chicken 350 degrees for 30 minutes.
- Remove chicken from the oven and chop into bite size pieces.
- Cook bacon until hard, see my oven fried bacon post. It is the easiest way to fry bacon.
- Chop ham into bite size pieces.
- Boil eggs and slice them.
- Layered a cup of chopped Romaine lettuce in each plate.
- Add the ham, chicken, bacon, sliced boiled eggs, blue cheese, Avocado, and tomato.
- Combine all the ingredients in a medium bowl and mix well.
- Seal in an airtight container. I use a mason jar.
- Refrigerate
Boiling eggs and roasting chicken simultaneously requires careful observation when avoiding digital thermometers. Originally born at Hollywood's Brown Derby in the 1920s as a midnight snack made from leftover refrigerator items, this arrangement relies entirely on proper textural contrast among its heavily loaded components.
- Roast chicken breasts at 350 degrees Fahrenheit for precisely 30 minutes, checking that juices run completely clear and the internal meat yields firmly to pressure without feeling rubbery.
- Cook bacon until hard in the oven, ensuring the fat renders out entirely so the crumbled strips maintain their crunch over wet ingredients like tomatoes and avocado.
- Whisk the mayonnaise, buttermilk, and dry seasoning blend until smooth in a glass mason jar, then chill the dressing to let the buttermilk acidity hydrate the dry herbs properly.
- Slice the hard-boiled eggs only after they have cooled completely in an ice bath to prevent the yolks from crumbling against the knife blade.
Arranging each distinct element in separate parallel lines across the romaine base honors the historic presentation style. Keeping dressings separate until service maintains the structural integrity of the bacon and lettuce.
