Name: Layered Cobb Salad
Cook time: 1 1/4 hours
Total time: 1 1/4 hours
Yield: Makes 4 to 6 main-course servings
Ingredients: 3 tablespoons red-wine vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1 small garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 3 skinless boneless chicken breast halves (1 1/4 pounds); 2 California avocados; 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups); 6 bacon slices, cooked until crisp, drained, and finely chopped; 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces; 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup); 2 bunches watercress, coarse stems discarded; 2 hard-boiled large eggs, halved and forced through a coarse sieve; 1/4 cup finely chopped fresh chives

Image may contain Plant Food Dish Meal Cabbage Vegetable Kale and Bowl

Layered Cobb SaladRomulo Yanes

Cooks' note:

·Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.

Recipe information

Total Time
1 1/4 hours
Yield
Makes 4 to 6 main-course servings

Ingredients

For dressing

3 tablespoons red-wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 small garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/2 cup extra-virgin olive oil

For salad

3 skinless boneless chicken breast halves (1 1/4 pounds)

2 California avocados

1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)

6 bacon slices, cooked until crisp, drained, and finely chopped

3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces

2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)

2 bunches watercress, coarse stems discarded

2 hard-boiled large eggs, halved and forced through a coarse sieve

1/4 cup finely chopped fresh chives

Preparation

Make dressing:
Step 1
Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
Make salad:
Step 2
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Step 3
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Step 4
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
Step 5
Just before serving, pour dressing over salad and toss.

TagsSalad Chicken Breast Chicken Poultry Avocado Vegetable Romaine Lettuce Leafy Greens Bacon Cured Meat Meat Main Dinner Nut Free Gluten Free Weeknight Meals Simmer Gourmet

Recipe information

Ingredients

For dressing

For salad

Preparation

Make dressing:

Step 1

Make salad:

Step 2

Step 3

Step 4

Step 5

Recipe notes