This recipe takes the classic Cobb Salad and elevates it with a flavorful herb dressing and a few ingredient twists for a fresh and satisfying meal.
Grill the chicken breasts until fully cooked and set aside to cool.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Chop the iceberg and romaine lettuce and place them in a large salad bowl.
Use a sharp knife to avoid bruising the lettuce.
Dice the tomatoes and avocado, and slice the hard-boiled eggs.
Cut the avocado just before serving to prevent browning.
Cook the bacon until crispy, then crumble it into small pieces.
Cook the bacon on medium heat to ensure even crispiness.
In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, parsley, salt, and pepper to make the dressing.
Taste the dressing and adjust seasoning as needed.
Arrange the greens in the salad bowl and top with the chicken, bacon, tomatoes, avocado, eggs, and blue cheese.
Arrange the toppings in sections for a visually appealing presentation.
Drizzle the dressing over the salad or serve it on the side.
Serve the dressing on the side to allow each person to add their preferred amount.
Serve the salad immediately and enjoy!
Pair with a crusty bread or a light soup for a complete meal.
