Cobb Salad with Basil Vinaigrette

March 28, 2019

(serves 4)

For the Chicken:

  • 2 boneless, skinless chicken breasts

  • 1/8 cup extra virgin olive oil

  • 2 tablespoons Dijon mustard

  • 1 garlic clove, crushed

  • salt and pepper


For the Dressing:

  • 1/4 cup balsamic vinegar or red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon honey

  • 1/3 cup extra virgin olive oil

  • 2 garlic cloves, crushed

  • 6 basil leaves, chopped

  • salt and pepper


For the Salad:

  • 2 cups baby romaine or spring mix

  • 2 cups shredded romaine hearts

  • 1 cup chopped artichoke heart

  • 1 cup chopped tomatoes

  • 4 hardboiled eggs, sliced

  • 6 pieces of bacon, chopped

  • 1 avocado, diced

  • 2 chicken breasts, grilled and sliced



  1. Marinate the chicken for at least 4 hours, or overnight.

  2. Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.

  3. Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.

  4. Combine the lettuces in a bowl.

  5. Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your taste).

  6. Sprinkle a pinch of salt and ground pepper over the top then toss to mix.

  7. Add the remaining salad ingredients and the sliced chicken.



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