Ingredients:
Viandes:
- 16 oz Bacon, thick-cut
- 2 Chicken breasts, boneless skinless
Fruits et légumes:
- 2 Haas avocados, ripe
- 10 cups Lettuce
- 2 cups Tomatoes, small
Produits frais:
- 4 Eggs, hard-boiled
Condiments:
- 1 Ranch dressing, Bottled or homemade
Aides culinaires et épices:
- 1 Sea salt, Flaky
- 1 Sea salt and freshly ground black pepper, Fine
Produits laitiers:
- 3 oz Blue cheese, good
Method:
1. Cook Bacon:
- In a skillet over medium heat, cook the thick-cut bacon until crispy. Once done, remove it from the pan and let it drain on paper towels.
2. Grill Chicken:
- Season the boneless, skinless chicken breasts with sea salt and freshly ground black pepper. Grill or pan-cook until fully cooked. Allow them to rest for a few minutes, then dice into bite-sized pieces.
3. Prepare Vegetables:
- Dice the ripe Haas avocados, chop the lettuce, and halve the small tomatoes.
4. Hard-Boil Eggs:
- Hard-boil the eggs, peel, and slice them.
5. Assemble the Salad:
- In a large bowl or individual serving plates, arrange the chopped lettuce. Top with diced grilled chicken, crispy bacon, diced avocados, halved tomatoes, sliced hard-boiled eggs, and crumbled blue cheese.
6. Drizzle with Ranch Dressing:
- Either use your preferred bottled ranch dressing or prepare a homemade one. Drizzle the dressing generously over the assembled salad.
7. Season and Toss:
- Sprinkle flaky sea salt and freshly ground black pepper over the salad according to taste. Gently toss the ingredients to ensure an even distribution of flavors.
8. Serve:
- Divide the Cobb Salad into individual portions and serve immediately. Enjoy the delightful combination of textures and flavors in this classic salad.
Note: Feel free to adjust ingredient quantities and dressing according to personal preferences. This recipe offers a balance of savory bacon, grilled chicken, creamy avocados, and tangy blue cheese, all complemented by the rich flavors of the ranch dressing.
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Prep and Chopping:
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Chef's Knife
