Strawberry Cobb Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 heads romaine lettuce, cut into bite-sized pieces (14 cups)
02 -
4 hardboiled eggs, peeled and sliced or cubed
03 -
1-2 ripe avocados, cubed
04 -
6 strips bacon, cooked and cut into bits
05 -
1/2 small red onion, thinly sliced (1 cup)
06 -
1 pound strawberries, hulled and quartered/sliced (4 cups)
07 -
1 pound boneless skinless chicken thighs (4-5 thighs)
08 -
1 tablespoon avocado oil, for cooking
→ Mustard Vinaigrette
09 -
2 tablespoons whole grain mustard
10 -
1 clove garlic, minced
11 -
1/2 teaspoon sea salt
12 -
1/4 teaspoon black pepper
13 -
1/4 cup freshly squeezed lemon juice or white wine vinegar
14 -
1/2 cup extra virgin olive oil
# Instructions:
01 -
Prepare and assemble the romaine, hardboiled eggs, avocado, bacon bits, red onion, and strawberries in a large serving bowl.
02 -
Preheat a cast iron skillet over medium-high heat. When hot but not smoking, add avocado oil and swirl to coat the bottom of the pan. Add chicken thighs and reduce heat to medium. Cook for 6-8 minutes until browned, then flip and cook an additional 6-8 minutes, or until no longer pink in the center.
03 -
Preheat grill to approximately 400°F. Place chicken on the grill and lower heat to medium-high. Grill until chicken loosens from the grate and is easy to flip, about 6-8 minutes. Turn chicken over and cook until done in the center, about 6-8 more minutes. Timing may vary depending on the size of the chicken thighs.
04 -
Whisk together the mustard, garlic, sea salt, pepper, and lemon juice to combine. Then, whisking constantly, add the olive oil in a thin steady stream and continue whisking until all the oil has been incorporated and the dressing is emulsified.
05 -
When the chicken is cool enough to handle, cut it into bite-sized pieces and add it to the salad. Toss with the dressing and serve. Alternatively, serve all components separately, allowing each person to assemble their own salad.
# Notes:
01 -
Hardboiled eggs can be prepared in advance to save time