It is perfect salad weather where I live – the heat does not make it fun to cook in the evenings and heat up the house even more with the stove or oven. This salad hit the spot for dinner! The combination of the bacon, chicken, eggs, avocado, tomatoes and tangy blue cheese was phenomenal (if you don’t like blue cheese, substitute your favorite cheese chunks). I loved it and could eat this style of salad every night of my life.

What To ServeI served it with a crusty roll and it was perfect. The recipe comes from Cook’s Country (a subsidiary of Cook’s Illustrated), which in my book means it was a pretty sure success to make this and I was right! Light and delicious, yet perfectly fulfilling.

The recipe calls for making a homemade blue cheese dressing. I followed the recipe and did that but found the blue cheese dressing was just too strong for my tastes. I didn’t have time to tweak the dressing recipe, so my disclaimer is that we ate this salad with our favorite salad dressing and it was delicious. If you want to attempt the blue cheese dressing, just keep in mind it might be very overpowering to your tastes…but my guess is many like that flavor!

Chopped Cobb Salad with Blue Cheese

Chopped Cobb Salad with Blue Cheese

Ingredients

  • 1 cup crumbled blue cheese (you only need 1/2 cup cheese if you are going to forego the blue cheese dressing and only use blue cheese for the salad)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 8 slices bacon, chopped
  • 2 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces
  • 3 romaine hearts, chopped
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, pitted, skinned and chopped
  • 3 hard-cooked eggs, peeled and quartered

Directions

  1. Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined. (This step is only if you want to use the blue cheese dressing – omit this step if you are going to use your favorite salad dressing.)
  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.
  3. Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.
http://www.melskitchencafe.com/chopped-cobb-salad-with-blue-cheese/

Recipe Source: from Cook’s Country

17 Responses to Chopped Cobb Salad with Blue Cheese

  1. Kevin says:

    That salad sounds good. Great combination of flavours!

  2. Leah says:

    Would you believe I ate a Cobb Salad every single week when I was pregnant with my youngest?! That was like, 40 Cobb Salads! I can never get enough, it is absolutely my favorite salad ever. I love Cooks Country Magazine too…their recipes never bomb!

  3. Beth says:

    Even my hubby would eat this salad (his excuse not to eat salad is that it doesn’t fill him up – I don’t thinkn this would be an issue with this hearty one!)

  4. grace says:

    this is a perfect summer salad! heck, all you need to say was “avocado” and i come running. shameless plug–if you want to submit this to my little “beat the heat” event, i think it’d be great! :)

  5. Melanie says:

    Hey, thanks everyone for your comments! This is really a delicious salad. Beth – my husband is into hearty meals, too, and he ate this up and loved it so I hope your husband likes it, too. Angie – let me know if you make it and how you like it!Leah – too funny about the 40 cobb salads! I’m pregnant right now so maybe I should make that a habit, too!Grace – I love the shameless plug. I’ve already been thinking about what I could enter. I’ll let you know. Deborah – don’t you love salad weather? Since you are expecting, too, you could follow Leah’s trend and do a cobb salad a week. :)

  6. Psychgrad says:

    Thanks for the tip about the bluecheese salad dressing. Maybe it’s an acquired taste? The salad looks delicious…but I may just be swayed by the perfectly cooked bacon.

  7. Deborah says:

    i agree – it’s perfect salad weather, and this salad sounds perfect!

  8. rickandangie says:

    This looks great! I know what I’m making for dinner this weekend (at least one night).

  9. Leah says:

    Yes, let’s all have one, preggers or not. ;-) I could be the poster child (uh, old lady) for Cobb Salads!!

  10. Ugo Perego says:

    Jenna made it last night! Yummy!

  11. Jenna says:

    AWESOME! I am ready for spring…even though it snowed yesterday. So I was totally ready for a yummy salad and this salad was perfect. My husband loves blue cheese (but salads not so much) so he ate it! Thanks Mel! I think this will be my salad for this spring.

  12. Jenna says:

    Hey, I didn’t even know Ugo posted a comment already. Too funny.

  13. Mel says:

    Ugo and Jenna – oh, I love you guys. I’m so glad you both commented. And I’m really glad you loved this salad.

  14. Misty says:

    I made this for lunch yesterday. Fantastic!

  15. Deb says:

    This one was not my favorite, it seemed really bitter to me. But, that could be because of my ingredients. I want to try this again with a little agave nectar in the dressing to sweeten it up, I think it would make all the difference because I do like all of these ingredients.

  16. […] Cheese Cobb Salad (not taken from a recipe but from a colossal amount of veggies in my […]

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