Empty My Fridge
The Greek Cobb Salad That Eats Like Dinner
Ingredients
- Chicken breast2
- Bacon6 slices
- Egg2
- Romaine lettuce2 heads
- 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
- Whisk together the Greek dressing: red wine vinegar, oregano, minced garlic, salt and pepper, then add olive oil and whisk or shake until blended. Set aside.
- Season the chicken with salt and pepper and cook in an oiled skillet over medium heat for 3-4 minutes per side, until it reaches 165°F (74°C) at the thickest part.
- Cook the bacon in a skillet over medium heat until crisp, or use air-fryer or oven bacon. Drain on paper towels, then chop once cooled.
- Boil the eggs in boiling water for 10 minutes, cool immediately in ice water, then peel and slice.
- Arrange chopped romaine on a large platter, then arrange the tomatoes, chicken, feta, eggs, bacon, chickpeas and olives in rows or sections over the lettuce.
- Sprinkle with dill and crushed pita chips. Just before serving, re-shake the dressing if separated, and drizzle over the salad to taste.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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GarlicEggCheeseTomatoChicken breastBaconLettuceCherry tomato
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