Cobb Salad w/ Basil Vinaigrette

Cobb Salad with Basil Vinaigrette (serves 4)


For the Chicken:

- 2 boneless, skinless chicken breasts

- 1/8 cup extra virgin olive oil

- 2 tablespoons Dijon mustard

- 1 garlic clove, crushed

- salt and pepper

For the dressing:

- 1/4 cup balsamic vinegar or red wine vinegar

- 1 teaspoon Dijon mustard

- 1 tablespoon honey

- 1/3 cup extra virgin olive oil

- 2 garlic cloves, crushed

- 6 basil leaves, chopped

- salt and pepper

For the Salad:

- 2 cups baby romaine or spring mix

- 2 cups shredded romaine hearts

- 1 cup chopped artichoke hearts

- 1 cup chopped tomatoes

- 4 hardboiled eggs, sliced

- 6 pieces of bacon, chopped

- 1 avocado, diced

- 2 chicken breasts, grilled and sliced


- Marinate the chicken for at least 4 hours, or overnight.

- Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.

- Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.

- Combine the lettuces in a bowl.

- Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).

- Sprinkle a pinch of salt and ground pepper over the top then toss to mix.

- Add the remaining salad ingredients and the sliced chicken.

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