In 1937, Chef, Robert Cobb, grabbed whatever he could to make himself something to eat after a long day. The Cobb Salad then became a signature dish at his restaurant, the “Hollywood Brown Derby” which was close to the movie studios. Regulars included Clark Gable and Lucille Ball.
Finely dice, slice or roughly chop the salad, depending on how you like it. Classic Cobb Salad ingredients are drizzled with a red wine vinaigrette. This easily serves 4 for lunch or 2 for dinner.
Ingredients
Vinaigrette
- 2 TBSP red wine vinegar
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- 1/3 cup olive oil
- 1 clove garlic minced
TOTAL CHO 0 CHO
Salad
- 2 boneless skinless chicken breasts 0 CHO
- 4 -5 cups (160 gr) romaine lettuce torn into bite size pieces 2 CHO
- 4 thick slices of bacon cooked and chopped 0 CHO
- 2 – 3 hard boiled eggs sliced 0 CHO
- 1 large (175 gr) avocado peeled and sliced 3 CHO
- 2 large (300 gr) tomatoes, sliced 8 CHO
- ½ cup crumbled blue cheese 0 CHO
- ¼ cup (30 gr) finely sliced red onion 3 CHO
TOTAL CHO. 16 CHO
CHO DEPENDENT ON SERVING SIZE
- Olive oil salt and pepper for grilling.
Instructions
- Boil eggs prior to cooking the chicken. Cover eggs with cold water, bring to boil and simmer for 10 minutes. Remove from heat, drain and run cold water over the eggs until cool. Can be refrigerated until ready to use.
- Lightly salt and pepper chicken, tossing with 1-2 TBSP olive oil and then grill until cooked through. Slice into 1-inch strips when slightly cooled.
- While the chicken is grilling line platter with lettuce and chop vegetables, egg and bacon. Arrange bacon, tomatoes, avocado, egg, and chicken in rows on lettuce. Drizzle dressing over the salad. Sprinkle blue cheese and onion over the entire salad or put into the rows; your choice.
