The Greek Cobb Salad That Eats Like Dinner

Von Natasha's Kitchen · 30 Min.

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Zubereitung

1. 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.
2. 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.
3. 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.
4. Boil the eggs in boiling water for 10 minutes, cool immediately in ice water, then peel and slice.
5. 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.
6. Sprinkle with dill and crushed pita chips. Just before serving, re-shake the dressing if separated, and drizzle over the salad to taste.

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