COBB SALAD PLATTER WITH LEMON ROSEMARY VINAIGRETTE
4 – 6
servings1
hourA feast for the eyes and stomach, this feed-a-crowd Cobb salad is big on flavor. Colorful and hearty, we stick to tradition and load this platter up with crisp romaine, grilled chicken, crispy bacon, avocado, blue cheese, tomato and hard-boiled eggs. We saute the boneless, skinless chicken breasts with our Capital Heights Spice – a unique spice blend with tons of umami. We pair up our Rosemary Extra Virgin Olive Oil and Lemon White Balsamic for a vinaigrette that?s tart-sweet and oh, so satisfying. Cobb salads are a year-round favorite for good reason – they?re delicious, satisfying and easy on the eyes.
Ingredients
- For the Chicken:
3 large boneless, skinless chicken breasts
- For the Vinaigrette:
1/2 cup Rosemary Extra Virgin Olive Oil
1/4 cup Lemon White Balsamic Vinegar
Juice of 1/2 lemon
1 tsp Dijon mustard
1 Tbl minced shallot
Salt and freshly ground black pepper
- For the Salad:
10 cups chopped romaine
4 boiled eggs, peeled and quartered
1 avocado, sliced
4 slices cooked, crispy bacon, crumbled
1 cup halved cherry or grape tomatoes
1 quarter red onion, sliced (about 1/3 cup slices)
1/2 cup crumbled blue cheese
2 scallions, white and green parts, slivered
Instructions
- First, cook and cool the chicken. Place the chicken between sheets of plastic wrap or in a ziptop bag and pound toeven thickness. Season both sides with Capital Heights Spice. If time allows, do this early in the day or theevening before and hold in the fridge. When ready to cook, remove the chicken from the fridge 20 mins prior tocooking to take off the chill.
- Heat a skillet over medium heat and drizzle Rosemary Extra Virgin Olive Oil to coat the bottom. Place the chickenin the skillet and sear for 4-6 mins. Rotate the chicken in the pan to achieve even browning. When golden brownon the first side, turn and continue cooking on the second side until deep golden brown, firm to the touch and thejuices run clear – an additional 4-6 mins. The chicken should register 160°F with an instant read thermometer.Remove from the pan and allow to cool completely. Slice the chicken and set aside.
- Make the vinaigrette by whisking the Lemon Balsamic, lemon juice, mustard, shallot, salt and pepper together.Drizzle in the Rosemary Extra Virgin Olive Oil while whisking. Taste and adjust for tartness with more fresh lemonjuice along with the salt and pepper.
- Platter the salad by placing the romaine on the serving dish. Arrange the chicken, bacon, avocado, tomatoes,scallions, eggs, red onion and blue cheese on top of the romaine. Before serving drizzle the dressing over thesalad.
