Cobb Salad With Fresh Herbs

Cobb Salad with Fresh Herbs is a classic and satisfying dish that is perfect for a light lunch or dinner. This salad features a combination of fresh and vibrant ingredients, including grilled chicken, avocado, tomatoes, Roquefort cheese, bacon, and herbs. The result is a refreshing and flavorful salad that is both nutritious and delicious. Cobb Salad with Fresh Herbs is a versatile dish that can be enjoyed as a main course or served as a side salad. It is a great option for summer gatherings, picnics, or a quick and satisfying meal at home. With its colorful presentation and vibrant flavors, this salad is sure to impress your guests and leave you feeling satisfied and nourished.

SERVES: 6

INGREDIENTS:

• 2 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 large boneless, skinless chicken breast halves (7 to 8 oz. each), tenderloins separated if still attached
• 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
• 1 1/2 cups lightly packed fresh parsley leaves, torn if large
• 3/4 cup lightly packed mint leaves, torn if large
• 1 Lemon-Sherry Vinaigrette
• 3 large avocados
• 2 1/2 cups (about 1 lb.) halved grape tomatoes
• 1 heaping cup (6 oz.) crumbled Roquefort
• 2/3 cup toasted pine nuts
• 12 slices bacon, cooked, cooled, and crumbled
• 1/2 cup sliced chives (3/4 inch long)

LEMON- SHERRY VINAIGRETTE 

• 3/4 cup plus 2 Tbs. extra-virgin olive oil
• 1/4 cup sherry vinegar
• 2 tsp. finely grated lemon zest (from about 1 large lemon)
• 1 tsp. granulated sugar
• 1 tsp. minced fresh garlic
• 1/2 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper

INSTRUCTIONS:

1. Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

ASSEMBLE THE SALAD 

1. Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.
2. Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won’t use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

LEMON- SHERRY VINAIGRETTE 

1. Put all the ingredients in a glass measuring cup or a jar with a tight fitting lid and whisk or vigorously shake to combine.
2. You can store the vinaigrette in the refrigerator for up to 5 days; let come to room temperature and shake or whisk before using.

NUTRITIONAL INFORMATION:

PER SERVING

• 800 CALORIES | 37G PROTEIN | 8G CARB | 67G TOTAL FAT | 14G SAT FAT |
  34G MONO FAT | 11G POLY FAT | 95MG CHOL | 1,280MG SODIUM | 10G FIBER

NOTE:

• This salad comes together quickly, but toast the pine nuts ahead and you’ll have dinner on the table in a snap.