If you have been following my site, you already know, I love salads. I know from the appearance of my blog you would think I only eat bacon, butter, more bacon. Not true! Now, although I do love those things, let’s be a little realistic, we can’t eat bacon everyday. I know, sad, huh? But we can have salads everyday if we choose too.
Today, I am making one of my favorites, Cobb Salad. Traditionally Cobb Salads are served with bacon and a red wine vinaigrette. Well, I can’t add bacon, because didn’t I just give a lecture on not eating bacon everyday, lol….Actually, I was out of bacon so that’s why I didn’t add it.
I also didn’t have any red wine in my house, but I did have some big, juicy, fresh, organic strawberries that I just bought yesterday, hence, the strawberry vinaigrette.
Lettuce, use what lettuces you love, I went with romaine lettuce and radicchio, because, you know, that’s what I had in stock.
Look at these juicy berries. Big Goo loves raspberry vinaigrette. Well, Big Goo is out of luck because I don’t have any raspberries so strawberries it is….
I added a little shallot, black pepper, creole seasoning, a little sugar, juice of a lemon and apple cider vinegar. Blend all that really well and drizzle in the extra virgin olive oil.
It turned out so pretty, pretty…You can strain the vinaigrette if you choose, but really…who has time for all of that…If you don’t like strawberries use whatever berry you like. We’re cooking people, which means, make the recipe your own. I am just giving guidelines based on my taste buds…
I wrapped my salad in saran wrap and let it chill in the refrigerator for about 1 hour.
Now people, it’s time to EAT!
Grilled Chicken Cobb Salad with Strawberry Vinaigrette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
6 cup chopped lettuces
1/2 lb. grilled chicken breast, diced (recipe below)
5 oz. Gorgonzola cheese, crumbled
1/2 cup jack cheese, grated
1/2 cup sharp cheddar cheese, grated
1 cup grape tomatoes, sliced in half
1 small red onion, sliced, or diced
2 avocados, diced
4 eggs, chopped
strawberry vinaigrette (recipe below)
For the Grilled Chicken
1 lb chicken breast
1 tablespoon creole seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 tablespoon extra virgin olive oil
1/2 cup barbeque sauce diluted with a 2 tbsp. water. for basting chicken
For the Strawberry Vinaigrette
16 oz fresh strawberries, tops removed, sliced
1 teaspoon black pepper
1/2 teaspoon creole seasoning
4 tablespoon extra virgin olive oil
2 tablespoon apple cider vinegar
1/2 teaspoon sugar
1 small shallot
juice of 1 lemon
To prepare chicken, mix all ingredients together and refrigerate until ready to use. Prepare grill. Grill chicken about 6-7 minutes per side or until chicken is no longer pink and cooked through. You can baste with your favorite barbeque sauce the last few minutes of cooking.
Wash, drain, and spin salad greens. Chop salad greens into bite sized pieces. Place salad green on the bottom of a large serving platter. Sprinkle a little creole seasoning and black pepper on greens. Place all remaining ingredients, each in a row on top of greens. Sprinkle creole seasoning and a little black pepper on top. Serve this salad with a nice vinaigrette or your favorite dressing.
To prepare vinaigrette, place all ingredients in a blender except olive oil. Blend well. Drizzle in olive oil while blender is running. Place in a glass jar and chill until ready to use.