Platter Cobb Salad with Vinegar Brined Chicken
Please everyone at the table with an easy, fresh platter cobb salad. Dress it with creamy ranch or keep it classic with a red wine vinaigrette. Perfect for warm weather entertaining!
Servings 4 people
- 6 cups greens or lettuces romaine, baby greens, or fresh spinach all work
- ½ pint cherry tomatoes halved
- 1 large avocado sliced
- 4 hard boiled eggs peeled, and chopped in to bite size pieces *see note 1
- 6 slices bacon cooked and crumbled
- 1/3 cup crumbled blue cheese optional
- 3 vinegar brined chicken breasts, grilled *see note 2
- 1/2 cup red wine vinaigrette *see note 3
In a large bowl or on a platter, layer the greens, tomatoes, avocado, eggs, bacon and cheese.
Add the chopped chicken and pour over the dressing. Toss to coat and serve.
Note 1: Boil eggs in simmering water for 8 to 10 minutes. Drain, and cover with cool water until you can handle them. Peel and chop. For more information see: https://www.foodnetwork.com/recipes/food-network-kitchen/deviled-eggs-recipe-1973562
Note 2: Any grilled chicken will work here as will rotisserie chicken if you're in a serious pinch. For my full vinegar brined chicken recipe, see: https://feastandfarm.com/vinegar-bbq-chicken/ This recipe is best if you can marinate the chicken the night before, but 6 to 8 hours is also good.
Note 3: See suggested recipes in body of post, or you can buy one pre-made just make sure it's low in sugar and not colored. You can also try: https://www.culinaryhill.com/homemade-red-wine-vinaigrette/
Calories: 787kcal | Carbohydrates: 11g | Protein: 51g | Fat: 60g | Saturated Fat: 17g | Cholesterol: 325mg | Sodium: 570mg | Potassium: 1006mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 32.4mg | Calcium: 123mg | Iron: 3mg