Greek Cobb Salad
by Tavolino
A hearty, protein-rich salad combining the fresh flavors of a Greek salad with the satisfying toppings of a classic Cobb, featuring chicken, bacon, eggs, and a tangy homemade vinaigrette.
Ingredients
- chicken breasts 2 small
- bacon 6 slices
- eggs 2
- romaine lettuce 1 head
- avocado 1
- feta cheese 3/4 cup
- cherry tomatoes 1 1/2 cups
- Kalamata olives 1/2 cup
- fresh dill 2 Tbsp
- pita chips 3/4 cup
- red wine vinegar 1/4 cup
- dried oregano 1 tsp
- garlic cloves 2
- fine sea salt 3/4 tsp
- black pepper 1/2 tsp
- extra-virgin olive oil 1/2 cup
Preparation
- 1
Place 2 eggs in boiling water and cook for 10 minutes. Transfer to an ice bath, peel, and slice.
- 2
In a bowl, combine 1/4 cup red wine vinegar, 1 tsp dried oregano, 2 minced garlic cloves, 3/4 tsp fine sea salt, and 1/2 tsp black pepper.
- 3
Whisk 1/2 cup extra-virgin olive oil into the vinegar mixture until well combined. Set aside.
- 4
Slice 2 small chicken breasts into cutlets, season with salt and pepper, and sauté in an oiled skillet for 3-4 minutes per side.
- 5
In a skillet, cook 6 slices bacon over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then chop.
- 6
Chop 1 head romaine lettuce, rinse thoroughly, and dry using a salad spinner.
- 7
Wash 1 1/2 cups cherry tomatoes and cut in half. Slice 1/2 cup Kalamata olives.
- 8
Slice 1 avocado just before serving to prevent browning.
- 9
Arrange the romaine on a large platter.
- 10
Top the lettuce with the cooked chicken, bacon, sliced eggs, tomatoes, olives, 3/4 cup feta cheese, and avocado in rows.
- 11
Garnish with 2 Tbsp fresh dill and 3/4 cup pita chips. Drizzle with the dressing just before serving.