Empty My Fridge
Cobb Salad, But Make It Greek #shorts
Ingredients
- Chicken breast2
- Bacon6 slices
- Egg2
- Romaine lettuce1 head
- Avocado1
- Feta cheese¾ cups
- Cherry tomato1 ½ cups
- Kalamata olive½ cups
- Dill2 tbsp
- Pita chips¾ cups
- Red wine vinegar¼ cups
- Oregano · dried1 tsp
- Garlic2
- Salt¾ tsp
- Black pepper · ground½ tsp
- Extra virgin olive oil½ cups
Instructions
- Make the dressing: whisk or shake 1/4 cup red wine vinegar, 1 tsp oregano, the minced garlic, 3/4 tsp salt and 1/2 tsp pepper with 1/2 cup olive oil until fully blended. Set aside.
- Season the chicken cutlets with salt and pepper and cook in an oiled skillet over medium heat for 3 to 4 minutes per side, until it reaches 165°F (75°C) at the thickest part.
- Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and chop once cooled.
- Boil the eggs in boiling water for 10 minutes, then cool them in an ice bath, peel and slice.
- Spread the chopped romaine on a platter. Arrange the tomatoes, chicken, feta, eggs, bacon, chickpeas and olives over it in rows or sections.
- Sprinkle with dill and top with lightly crushed pita chips.
- Just before serving, re-whisk the dressing if it has separated and drizzle it over the salad, using all of it.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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GarlicEggCheeseTomatoChicken breastBaconLettuceCherry tomato
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