Best Cobb Salad Recipe
“World’s Best Salad Ever” – bold statement, but 100% true! Try it yourself and see why!
- Prep Time: 10 minutes
- Cook Time: 5
- Total Time: 15
- Yield: 4 salads
- Category: salad, lunch, meal prep
- Method: stove
- Cuisine: salad, lunch, meal prep
Ingredients
Salad
- 2 grilled chicken breasts, cut into chunks
- 8 cups Spring Mix greens
- 1 1/2 cups cubed cucumber
- 4 Hard Boiled Baked Eggs, sliced
- 4 slices thick-cut bacon cooked crispy and chopped, and one tablespoon bacon grease reserved
- 1 whole avocado, pitted and cubed
- 2 cups fresh corn off of the cob
- 1 cup crumbled feta
- Halved Cherry Tomatoes *Optional
Cilantro Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 4 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons white wine vinegar
- 1/4 cup honey
- 1/2 cup avocado oil (or extra virgin olive oil)
Instructions
Make the Vinaigrette
- In a bowl add the lime juice, cilantro, salt, pepper, vinegar, and honey, and whisk to combine.
- While whisking slowly add in the oil to combine; set aside.
Make the Salad
- In a nonstick skillet over medium heat, add your bacon grease and heat until melted. Toss in your corn kernels and sauté for 3 minutes, stirring to prevent charring. Remove from the heat.
- In 4 large salad bowls, add 2 cups of the spring mix each.
- Next, down the middle of each bowl, add 1/4 of the cucumber to each bowl.
- On each side of the cucumber, add the egg slices, evenly dividing between the bowls.
- On the outside of that, add the corn. Turn each bowl 90 degrees and add the chicken down the center, followed by the bacon on each side and then the avocado cubes on each side of the bacon. If using, add the tomatoes in the middle. Lastly, sprinkle over the crumbled feta. Whisk the vinaigrette again and ladle on.