Spring Cobb Salad Fresh Vegetables (Printable Version)

Fresh spring vegetables, grilled chicken, eggs, bacon, avocado with herb vinaigrette

# What You'll Need:

→ Proteins

01 - 2 large eggs
02 - 2 boneless skinless chicken breasts (approximately 10 ounces)
03 - 4 slices bacon

→ Vegetables

04 - 3.5 ounces snap peas, trimmed and halved
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 (approximately 4 ounces)
09 - 1 ripe avocado, sliced

→ Cheese

10 - 2.8 ounces blue cheese, crumbled (approximately 2/3 cup)

→ Herb Vinaigrette

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

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook for 8 to 9 minutes for hard-boiled eggs. Immediately transfer to an ice water bath to stop cooking. Peel once cool and cut into quarters.
02 - Season chicken breasts generously with salt and freshly ground black pepper. Preheat a grill or skillet over medium heat. Cook chicken 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 cold skillet over medium heat, turning occasionally, until crisp and evenly browned, about 6 to 8 minutes. Transfer to paper towels to drain excess grease. Chop into bite-sized pieces once cooled.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for exactly 1 minute until bright green but still crisp. Immediately transfer to an ice water bath to preserve texture and color. Drain thoroughly.
05 - Spread mixed spring greens evenly across a large serving platter or individual plates, creating a bed for remaining ingredients.
06 - Arrange ingredients in neat rows over the greens: sliced chicken, quartered eggs, chopped bacon, blanched snap peas, sliced radishes, cucumber, cherry tomatoes, avocado slices, and crumbled blue cheese.
07 - In a small bowl, whisk together extra-virgin olive oil, white wine vinegar, and Dijon mustard until emulsified. Add minced garlic, chopped chives, parsley, salt, and pepper. Whisk until well combined.
08 - Drizzle herb vinaigrette over the salad just before serving. Serve immediately while vegetables remain crisp and bacon stays crunchy.

# Expert Hints:

01 -
  • Its that rare salad that actually fills you up without leaving you heavy
  • The herb vinaigrette makes everything taste like it came from a restaurant
  • You can prep all the components ahead and assemble in five minutes flat
02 -
  • Cold chicken slices so much better than warm, it firms up the texture and the dressing sticks to it
  • The dressing needs to hit the salad within twenty minutes or the greens start looking sad and wilted
03 -
  • Use a mandoline for the radishes and cucumber if you want those paper thin restaurant style slices
  • Make double the dressing and keep it in a jar for quick salads all week long

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