Entree: United States – Los Angeles, California – Cobb Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 6 cups (180 g) chopped romaine lettuce
- 2 ripe avocados, sliced
- 2 medium tomatoes, diced
- 2 light white cheddar cheese wedges, approx. 1.2 oz (34 g) each, sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) minced shallot
- 4 slices cooked bacon, crumbled (optional)
- Salt as needed
- Freshly ground black pepper as needed

Instructions

1. Season chicken breasts with salt and pepper; heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 5–7 minutes per side depending on thickness; let rest 5 minutes and slice thinly. Whisk remaining olive oil, red wine vinegar, minced shallot, salt, and pepper to make the vinaigrette.
2. Arrange romaine in a shallow platter in rows; top with sliced chicken, avocado, tomatoes, crumbled bacon if using, and cheddar slices; drizzle vinaigrette over the assembled salad and serve immediately.