Spring Cobb Salad Fresh Vegetables (Printable version)
Crisp vegetables, creamy avocado, and grilled chicken over fresh spring greens with tangy herb vinaigrette.
# What you need:
→ Proteins
01 - 2 large eggs
02 - 2 boneless, skinless chicken breasts (about 10 ounces)
03 - 4 slices bacon
→ Vegetables
04 - 3.5 ounces snap peas, trimmed and cut in half
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens
09 - 1 ripe avocado, sliced
→ Cheese
10 - 2.8 ounces blue cheese, crumbled
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper, to taste
# How To:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 to 9 minutes. Transfer to cold water to stop cooking, peel carefully, and cut into quarters.
02 - Season chicken breasts generously with salt and pepper. Grill or pan-sear over medium heat for 5 to 6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Cook bacon in a skillet over medium heat until crispy and golden brown, about 5 to 7 minutes. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and blanch for exactly 1 minute. Immediately transfer to ice water to preserve color and crunch, then drain well.
05 - Spread mixed spring greens evenly across a large serving platter or individual plates to create the foundation for the salad.
06 - Organize ingredients in neat rows over the greens: chicken, egg quarters, bacon, snap peas, radishes, cucumber, cherry tomatoes, avocado slices, and blue cheese crumbles.
07 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, chopped chives, and parsley. Season with salt and pepper to taste, whisking until emulsified.
08 - Drizzle herb vinaigrette over the salad immediately before serving. Toss gently at the table to distribute dressing evenly, or serve dressing on the side for individual preference.
# Expert Advice:
01 -
- The combination of warm grilled chicken and cool crisp vegetables creates this incredible temperature contrast that makes every bite interesting
- It looks stunning on the table but comes together in under 40 minutes
02 -
- Dress the salad at the very last minute because the delicate greens wilt quickly
- Room temperature ingredients absorb dressing better than cold ones
03 -
- Use a paper towel to blot excess moisture from tomatoes and cucumber so they do not water down your salad
- Invest in a good vegetable peeler for those perfectly thin radish slices