One of the best side effects of growing year-round is access to fresh food all year long. This California Cobb Salad recipe is full of delicious fresh ingredients and packed with a ton of nutrients.
California Cobb Salad Recipe
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 4
Ingredients
Chicken
- 2 medium chicken breasts
- Salt + Pepper
Vinaigrette
- 1 small shallot, thinly sliced into rings
- 3 tablespoons red-wine vinegar
- 1 tablespoon whole-grain or Dijon mustard
- 3 tablespoons olive oil, plus more as needed
- Kosher salt and ground pepper
Salad
- 4 large eggs, hard boiled
- 8 strips of thick-cut bacon, cooked
- 2 heads of Parris Island Cos or mixed greens from your Rise Garden, chopped
- 1 avocado, thinly sliced
- 4 oz goat cheese, crumbled
- 8 medium strawberries, quartered (or 6-8 Mini Snackable Strawberries per salad)
- 3 tbsp finely chopped chives
- 3 oz microgreens
Directions
- Step One: Heat oven to 350 degrees. Place chicken breasts on a rimmed, greased baking sheet. Cook the chicken for approximately 20 minutes or until done. Let rest for 5 minutes before slicing.
- Step Two: For the vinaigrette, add all the ingredients to a bowl and whisk while the chicken is baking. Let it rest for at least 10-15 minutes to ensure the flavor has infused.
- Step Three: While the vinaigrette is resting and the chicken is baking, chop and prep the rest of your ingredients. Cook bacon in a large skillet over medium heat until crispy on both sides.
- Step Four: To assemble the salad, place a bed of lettuce and microgreens in each bowl, add the chives, strawberries, avocado, eggs, and bacon on top. Once rested, add the sliced chicken to the salad. Whisk the vinaigrette one last time before adding to the salad.
