Layered Chicken Cobb Salad

Name: Layered Chicken Cobb Salad
Prep time: 45 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 6 tablespoons red wine vinegar; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 garlic cloves (can use more); 1 -2 teaspoon sugar (or to taste); salt and black pepper; 1 cup olive oil; 2 tablespoons grated parmesan cheese (optional or to taste); 5 -6 boneless skinless chicken breasts (cooked and cut into thick strips); 2 -3 avocados; 1 romaine lettuce (torn into pieces); 8 -10 slices bacon, cooked until crisp; 2 -3 large firm ripe tomatoes, chopped; 1 medium cucumber, peeled and chopped (seeds removed); 4 -5 ounces Roquefort cheese, crumbled (can use feta cheese also); 4 -5 hard-boiled eggs, sliced; grated parmesan cheese (optional)

Submitted by Kittencalrecipezazz

"This is a wonderful main coarse salad to feed 4-6 people. The dressing can be made well in advance and chilled, and will become stronger in flavor with refrigeration time. This is the perfect salad to serve at your next dinner party, not only is is the most delicious salad, it makes a beautiful presentation. If you are serving more than 4 people, I suggest to double or increase all ingredients and also the dressing."

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photo by mahato s.

Ready In:: 45mins
Ingredients:: 17
Serves:: 4-6

ingredients

DRESSING
6 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 garlic cloves (can use more)
1 -2 teaspoon sugar (or to taste)
salt and black pepper
1 cup olive oil
2 tablespoons grated parmesan cheese (optional or to taste)
SALAD
5 -6 boneless skinless chicken breasts (cooked and cut into thick strips)
2 -3 avocados
1 romaine lettuce (torn into pieces)
8 -10 slices bacon, cooked until crisp
2 -3 large firm ripe tomatoes, chopped
1 medium cucumber, peeled and chopped (seeds removed)
4 -5 ounces Roquefort cheese, crumbled (can use feta cheese also)
4 -5 hard-boiled eggs, sliced
grated parmesan cheese (optional)

directions

Whisk together all dressing ingredients except the oil, then add in the oil in a small slow steady stream to emulsify, or prepare in a small food processor; set aside and refrigerate.
For the salad: halve, pit and peel the avocados, then cut into about 1/2-inch cubes.
In a large fancy see-through (8-quart) glass bowl, spread the romaine lettuce in the bottom of the bowl.
Then top with strips of cooked chicken.
Sprinkle chopped bacon over chicken.
then continue layering with tomatoes, cucumbers, crumbled Roquefort, avocados and eggs (place the eggs all around the outside of the bowl).
Sprinkle with grated Parmesan cheese or more Roquefort (or feta cheese) and serve.

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Reviews

I love Cobb salad and this one is fantastic! I made the dressing a day ahead and had the salad last night for dinner. Even though I made just one serving of the salad, it was still beautiful in a smaller glass bowl. I used an English cucumber, rotisserie chicken and shredded cheddar cheese because I'm not a fan of Roquefort. This salad has everything I love! Thanks for sharing this wonderful salad recipe, Kit! Into the "Salad Queen" cookbook it goes! :)

Stacee R.