The Dish | Chicken Cobb Salad

Whether you’re planning a dinner party or simply craving a refreshing, make-ahead meal that satisfies both your taste buds and your appetite for variety, Chicken Cobb Salad is a go-to culinary companion. This fresh variation on the traditional recipe leaves room to add/delete ingredients as desired.

For more salad ideas, follow “SaladsAreSuperAwesome” on instagram.

  • ¾  pound of spring mix
  • 6  hard boiled eggs cut into quarters length-wise (I prefer mine jammy – 6 min cook time)
  • ¾ cup shredded carrots
  • ½ cup thinly sliced radishes
  • ½ cup sliced red onions
  • 3 avocados, cubed
  • 2 cups of roast chicken, shredded (I usually pick up rotisserie chicken at the farmer’s market.)
  • ¾ cup crumbled blue cheese

For the dressing:

  • 1 large shallot, minced
  • 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
  • 1 tablespoon warm water
  • 1 cup extra-virgin olive oil
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons whole-grain mustard
  • 1 ½ teaspoons honey 
  • 3 sprigs thyme, washed and stripped
  • 1 large clove garlic, finely grated
  •  Salt and freshly ground black pepper
  • For the dressing, add all of the dressing ingredients to a small bowl and whisk together.
  • Assemble salad ingredients on platter or large bowl.
  • Add 1/2 of dressing to salad and mix. Add more dressing as desired.

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