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California Cobb Salad

California Cobb Salad

Charlotte
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 main-course salads
Calories 520 kcal

Ingredients
  

For the Salad

  • 2 Hearts romaine lettuce, chopped
  • 2 cups Rotisserie chicken, diced
  • 4 Large eggs, hard-boiled and quartered
  • 2 Ripe avocados, diced
  • 2 cups Cherry tomatoes, halved
  • 8 Slices bacon, cooked and crumbled
  • 1 cup Blue cheese, crumbled
  • ½ Red onion, thinly sliced
  • 1 cup Corn kernels (fresh or grilled)
  • Fresh chives for garnish

For the Champagne Vinaigrette

  • ¼ cup Champagne vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 Small shallot, minced
  • 1 Clove garlic, minced
  • ½ cup Extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions
 

Step 1: Prep the Vinaigrette

  • In a small bowl, whisk together:
    Champagne vinegar
    Dijon mustard
    Honey
    Minced shallot
    Minced garlic
  • Slowly whisk in olive oil until emulsified
  • Season with salt and pepper
  • Set aside or refrigerate until ready to use

Step 2: Prepare Salad Components

  • Chop romaine lettuce into bite-sized pieces
  • Dice rotisserie chicken
  • Quarter hard-boiled eggs
  • Dice avocados and toss with lemon juice to prevent browning
  • Halve cherry tomatoes
  • Crumble bacon
  • Thinly slice red onion
  • Chop chives for garnish

Step 3: Assemble the Salad

  • On a large platter or individual plates:
    Layer chopped romaine as the base
    Arrange in rows:
    Diced chicken
    Hard-boiled eggs
    Bacon crumbles
    Tomatoes
    Avocado
    Corn
    Red onion
    Crumbled blue cheese
  • Garnish with fresh chives
  • Serve vinaigrette on the side

Nutrition

Calories: 520kcal
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