Recipe Background
Mom's Favorite Cobb Salad is delicious. Truly! There isn't another salad out there quite like it. The way the crispy lettuce tastes layered with the juicy chicken, tender hard-boiled eggs, fresh strawberries, and zesty dressing is mind-blowing. We didn't believe a salad could be this tasty... but this one is! Perfectly crunchy and good for the heart, Mom's Favorite Cobb Salad is just the best!
Mom's Favorite Cobb Salad is delicious. Truly! There isn't another salad out there quite like it. The way the crispy lettuce tastes layered with the juicy chicken, tender hard-boiled eggs, fresh strawberries, and zesty dressing is mind-blowing. We didn't believe a salad could be this tasty... but this one is! Perfectly crunchy and good for the heart, Mom's Favorite Cobb Salad is just the best!
Ingredients
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt to taste
- ground black pepper to taste
- 1 1/4 pounds chicken breasts boneless and skinless
- 6 slices bacon
- 1 1/4 cups feta cheese crumbled, divided
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 teaspoons lemon zest finely grated
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh dill fronds packed
- 1/4 cup chives sliced
- 1 small clove garlic chopped
- 2 heads romaine lettuce coarsely chopped
- 4 large eggs hard-boiled and peeled, roughly chopped
- 2 cups strawberries hulled and thinly sliced
- 1 avocado thinly sliced
- 1/2 cup salted pistachios toasted and chopped
Directions
- Preheat the oven to 400 degrees F.
- Grease a large rimmed baking sheet.
- In a small bowl, add the paprika, the oregano, the garlic powder, the onion powder, the salt, and the pepper and stir to combine.
- Evenly arrange the chicken breasts on 1/3 of the prepared baking sheet, then evenly season them all over with the spice mixture.
- Evenly arrange the bacon strips on the remaining portion of the prepared baking sheet.
- Bake the chicken breasts and the bacon strips until the chicken reaches an internal temperature of 165 degrees F and the bacon is crisp, about 20-25 minutes.
- Transfer the cooked chicken breasts to a clean plate, then transfer the cooked bacon strips to a second clean plate. Let them cool.
- Use a sharp knife to cut the chicken breasts into bite-sized pieces and the bacon slices into small bites.
- In a food processor, add 1/2 cup of the feta, the mayonnaise, the buttermilk, the lemon zest, the lemon juice, the dill, the chives, the garlic, the salt, and the pepper and process until it is smooth and thick, about 30 seconds.
- Arrange the lettuce on a large serving platter and evenly top with the cooked chicken pieces, the cooked bacon bits, the hard-boiled eggs, the strawberries, the avocados, the remaining feta, and the pistachios.
- Evenly drizzle the dressing over the salad.
- Serve.
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