Cobb Salad

Recipe modified. Original recipe from Fine Cooking Magazine.

I loooove a great salad! Especially when you can eat it as an entire meal. This salad is delicious and filling. I should also mention that my husband loved it, and if my husband loves salad for dinner, it must be amazing! 

What you'll need

2 tbsp Mayonnaise

1 tbsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

3 large Boneless, skinless chicken breast halves

2 small heads Romaine lettuce, trimmed, torn into bite-size pieces, washed and dried

1 1/2 cups lightly packed Fresh parsley leaves, torn if large

3/4 cup lightly packed Fresh mint, torn if large

3 large Avocados, peeled, pitted and diced

2 1/2 cups Grape tomatoes, halved

12 slices Bacon, cooked, cooled and crumbled

1 heaping cup Feta cheese, crumbled 

2/3 cup Slivered almonds, toasted

1/2 cup Fresh chives, sliced

Vinaigrette

3/4 cup + 2 tbsp Extra-virgin olive oil

1/4 cup Red wine vinegar

2 tsp Lemon zest, finely grated

1 tsp Granulated sugar

1 tsp Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Worcestershire sauce

1/4 tsp Freshly ground black pepper

How to

1.  Heat a gas grill to medium high. In a large bowl, combine the mayonnaise, mustard, salt and pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4-6 minutes per side. Let cool and cut into small dice.

2.  To make the vinaigrette, put all the ingredients in a glass measuring cup and mix well.

3.  Combine the lettuce, parsley and mint in a large bowl. Divide among 6 dinner plates.

4.  Divide the avocado, tomatoes, bacon and chicken among the 6 dinner plates.

5.  Sprinkle each of the plates with the feta, almonds and chives.

6.  Drizzle the vinaigrette over each of the salads. Enjoy!