Most are probably very familiar with the iconic Cobb Salad. Packed with protein from eggs, bacon, and chicken, this salad serves as a great entrée for any occasion. The Dijon vinaigrette that pairs with this salad provides an amazing acidic flavor that pairs nicely with everything else. It can seem a little overwhelming with all the different moving parts in this recipe. I have put together tips below to optimize your time!
Step by step guide for putting it all together in a timely manner
- Preheat the oven first thing because you need the grease to cook the chicken
- Hard boiled eggs should be made next
- Prepare the ice bath for the eggs
- While the eggs and bacon are cooking, begin chopping your lettuce, onion, and tomatoes
- After your veggies are done and your eggs are in the ice bath, begin tenderizing your chicken breasts and put the salt, pepper, and paprika rub on
- Once your bacon is done, use 1 tablespoon of the grease as oil for cooking your chicken breasts
- Chop the bacon while cooking the chicken
- If you haven’t already, flip your chicken and begin assembling the salad dressing
- After the chicken reaches 165 degrees, remove and slice into strips
- Once cooled, assemble your salad and serve
A little prep goes a long way
You can prep just about everything except for the chicken ahead of time if you like! Hard boiled eggs with the shell on will keep for 7 days in the fridge (3 days peeled). Cooked bacon can be stored for up to 4 days in the fridge. The lettuce will depend on how fresh it is so your mileage may vary but I wouldn’t prep it more than 24 hours out.