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food lion chicken salad

 This American Cobb Salad was very popular in the 1940s among Hollywood stars, and today it has become a classic. The recipe is very easy, with a unique and special sauce.

The usual presentation of the salad is also very curious, with the ingredients distributed separately on the plate. It is the diner himself who mixes them, if you prefer, when consuming the salad.


The history of the Cobb salad is uncertain, but in any case it is related to Robert H. Cobb, owner of the Brown Derby chain of restaurants, famous in the golden age of Hollywood.


INGREDIENTS for 2 people

  • 100 g of lettuce leaves
  • Chopped medium firm red tomato
  • 2 good slices of crispy bacon (here you can see several methods to get a crispy bacon)
  • A good chicken breast fillet
  • 1 hard boiled egg
  • 1 avocado
  • A quarter of spring onion or red onion
  • Optional: chopped Mozzarella or Feta cheese
  • Optional: a handful of sweet corn
  • For the vinaigrette
  • 5 tablespoons olive oil
  • 2 tablespoons of vinegar
  • 1 teaspoon mustard
  • Half a teaspoon of garlic powder
  • Half teaspoon of sugar
  • The juice of half a lemon
  • Optional: 50 g of Roquefort
  • Salt and pepper

PREPARATION of the Cobb Salad

Assembling the salad is very simple. To start we have to put a bed with the lettuce leaves well cleaned and drained on a serving tray.

Then we have the rest of the chopped ingredients on top, distributed in an orderly manner. The ingredients are not mixed until the salad is served, and each diner does.

Look at the photos as the chicken, tomato, and the rest of the ingredients, each one occupies its place.

The only ingredients that are elaborated are chicken and bacon. You can prepare the bacon on the grill or in the microwave. Check out our tips for crispy bacon here.

The chicken can be grilled or grilled, or you can cook it in very little salted water, or steam it in a microwave or traditional steamer.

For the vinaigrette: In a deep bowl, mix the vinegar, mustard, sugar, salt and pepper, and add the oil in a thread while stirring constantly so that it emulsifies well. Soften the Roquefort for a few seconds in the microwave and add it, grinding well with a fork, beating until emulsified. The sauce should be light and if necessary we can add a little more oil or vinegar, we have to try.

We serve the salad with the sauce in a separate sauceboat. When it is served, each diner adds it to their plate and mixes it to their liking.

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