Platter Cobb Salad with Vinegar Brined Chicken

platter cobb salad with avocado, tomatoes, eggs and bacon and grilled chicken

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!

Course Main Course

Prep Time 1

Cook Time 30

Total Time 1 30

Servings people

Calories 787kcal

Author Rachel Ballard

Ingredients

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

Instructions

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.

Notes

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/

Nutrition