Greek Cobb Salad
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 45 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 242 milligrams
- Sodium
- 1043 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Sugar
- 6 grams
Ingredients
6 slices bacon
4 large eggs
1/4 cup vegetable oil
1/4 cup red wine vinegar or fresh lemon juice
1/4 cup roughly chopped fresh dill, plus more for topping
Kosher salt and freshly ground pepper
3 romaine lettuce hearts, trimmed and chopped
1 avocado, thinly sliced
1 cup shredded rotisserie chicken, skin removed (about 5 ounces)
3/4 cup crumbled feta cheese (about 3 ounces)
1 pint cherry tomatoes, halved
2 cups pita chips, lightly crushed
Directions
- Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
- Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
- Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
- Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.
