Cobb Salad Pesto Chicken Vinaigrette (Printable Version)
Crisp greens, pesto chicken, bacon, and tangy vinaigrette are arranged for a vibrant, hearty meal.
# What You'll Need:
→ Salad
01 -
4 cups mixed green lettuce (such as green leaf, red oak, or mesclun), washed and dried
02 -
1 ripe avocado, halved, pitted, and thinly sliced
03 -
4 slices crispy cooked bacon, drained and cut into strips
04 -
100 g Comté cheese (aged 24 months), diced
05 -
1 cup cherry tomatoes, halved
06 -
1/4 red onion, thinly sliced
07 -
1 tablespoon chopped chives
→ Pesto Chicken
08 -
1 skinless chicken breast, diced
09 -
2 tablespoons basil pesto
10 -
1 teaspoon olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Mustard Vinaigrette
13 -
2 tablespoons Dijon mustard
14 -
1 tablespoon red wine vinegar
15 -
1 tablespoon freshly squeezed lemon juice
16 -
3 tablespoons olive oil
17 -
Salt, to taste
18 -
Black pepper, to taste
# Steps To Follow:
01 -
In a bowl, toss diced chicken breast with basil pesto and olive oil. Season with salt and black pepper. Heat a non-stick skillet over medium heat and cook chicken until golden and fully cooked, about 7–8 minutes. Transfer chicken to a plate and let cool slightly.
02 -
Arrange mixed lettuce in a large serving bowl to create an even bed for the toppings.
03 -
Neatly arrange avocado slices, crispy bacon strips, diced Comté cheese, cherry tomato halves, and pesto chicken atop the lettuce in individual sections. Scatter thinly sliced red onion and sprinkle with chopped chives.
04 -
In a small bowl, vigorously whisk together Dijon mustard, red wine vinegar, lemon juice, and olive oil. Season to taste with salt and black pepper until the dressing is emulsified.
05 -
Present the salad immediately, with the mustard vinaigrette on the side or drizzled over just before serving for optimal freshness.
# Notes and Tips:
01 -
For best texture, ensure all salad ingredients are chilled before assembling.