This enhanced Cobb Salad recipe takes the classic to a new level with a flavorful herb dressing and a vibrant presentation.
Prepare the mixed greens by washing and drying them thoroughly.
Use a salad spinner to dry the greens quickly and effectively.
Slice the grilled chicken into bite-sized pieces.
Let the chicken rest for a few minutes before slicing to retain its juices.
Halve the cherry tomatoes and slice the green onions.
Use a sharp knife for clean cuts and to avoid squishing the tomatoes.
Peel and slice the hard-boiled eggs.
Use an egg slicer for even slices.
Crumble the blue cheese and slice the avocado.
To prevent the avocado from browning, drizzle it with a little lemon juice.
Cook the bacon until crispy and crumble it into pieces.
Cook the bacon over medium heat for even crispiness.
Arrange the greens on serving plates and top with the prepared ingredients in rows.
Arrange the ingredients in colorful rows for an appealing presentation.
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 the seasoning as needed.
Drizzle the dressing over the salad and serve immediately.
Serve the dressing on the side if preferred, allowing guests to add their desired amount.
Continua nella nostra app per un'esperienza migliore
