Cobb salads appeal to me mainly because they're just so darn pretty - I love the way every topping is carefully arranged on top; they almost remind me of Bibimbap! Typically, a *traditional* Cobb salad consists of salad greens like Romaine lettuce, topped with tomato, bacon, chicken, egg, avocado, cheese and onions. The usual dressing is a red wine-vinaigrette.
The easy way to remember these toppings? Try using the mnemonic device EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon & Blue cheese.
This version is a slight riff on the original. I've omitted the onion and blue cheese, mainly because I absolutely LOATHE raw onion on salads, and I'm not the biggest fan of blue cheese. I've also added corn and black beans, and used smoked chicken instead of the usual grilled/roasted chicken. Instead of the usual vinaigrette, I'm using a homemade buttermilk ranch dressing.
It's not the healthiest salad out there, but it's definitely one of the tastiest. Plus, it's easy. And did I mention that it's pretty??
You can REALLY make this recipe super easy with a few shortcuts. Feel free to use bottled dressing if you like. You can also save time by buying eggs that are already hard-boiled as well as pre-cooked bacon. Me? I bought a smoked chicken instead of preparing it myself.
Smoked Chicken Cobb Salad
adapted from Damn Delicious
1/2 cup buttermilk
1/4 cup plain Greek yogurt
1/4 cup sour cream
1/2 tsp dried dill weed
1/2 tsp dried parsley
1/4 tsp garlic powder
Salt & pepper
4 slices bacon, diced & cooked until crisp
5 cups Romaine lettuce, chopped
2 smoked chicken breasts*
3 hard-boiled eggs, roughly chopped
2 Roma tomatoes, chopped
1 avocado, peeled and chopped
1 cup canned corn, drained
1 cup black beans, rinsed and drained
*You can grill/smoke/BBQ the chicken yourself, buy a BBQ rotisserie chicken from the grocery store, or do like I did and get a whole chicken to-go from a great local BBQ place.
Prepare the dressing: Whisk the buttermilk, Greek yogurt, sour cream, dill, parsley and garlic powder together. Season to taste with salt and pepper, then chill for about an hour (or more) to let the flavors meld.
Note: I used my Blender Bottle, which worked GREAT. I also made a double recipe of the dressing.
Assemble the salad: Place the Romaine on a large plate or in a bowl. Top with the cooked bacon, chicken, eggs, tomatoes, avocado, corn and beans, arranging each topping in a single layer.
Serve with the prepared dressing.