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Recipe

Cobb Salad with Fresh Herbs

Scott Phillips

Yield: Yields 6 large dinner salads.

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

Ingredients

  • 2 Tbs. mayonnaise
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 large boneless, skinless chicken breast halves
  • (7 to 8 oz. each), tenderloins separated if still attached
  • 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  • 1-1/2 cups lightly packed fresh parsley leaves, torn if large
  • 3/4 cup lightly packed mint leaves, torn if large
  • 1 recipe Lemon-Sherry Vinaigrette 
  • 3 large avocados
  • 2-1/2 cups (about 1 lb.) halved grape tomatoes
  • 1 heaping cup (6 oz.) crumbled Roquefort
  • 2/3 cup toasted pine nuts
  • 12 slices bacon, cooked, cooled, and crumbled
  • 1/2 cup sliced chives (3/4 inch long)

Nutritional Information

      Nutritional Sample Size with dressing
      Calories (kcal) : 800
      Fat Calories (kcal): 600
      Fat (g): 67
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 11
      Monounsaturated Fat (g): 34
      Cholesterol (mg): 95
      Sodium (mg): 1280
      Carbohydrates (g): 18
      Fiber (g): 10
      Protein (g): 37

Preparation

  • Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

    Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

    Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won’t use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Pair with Bruschetta with Rustic Green Olive Tapenade.

Reviews

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Reviews

  • Carolepip | 07/02/2010

    I made this salad recently for a luncheon, only omitting the bacon (my daughter asks me if Fine Cooking can make "anything" without pancetta or bacon). I must compliment Susie Middleton for this wonderful salad. I wrapped the chicken in foil to transport it to my luncheon and sliced it instead of cubing it and it was so good I have now bookmarked this recipe to repeat over and over. Making it this weekend for the 4th of July.

  • cammilla | 06/12/2010

    This is just the best salad; the chicken is tasty, and the salad ingredients are all family favorites. I have added crisp-tender green beans, which might not be original, but we like the addition. I even bought an extra large but shallow bowl to serve it in. This is the only salad that I can serve as a main course salad that my family really likes. Thanks!

  • DebbieLMH | 07/16/2009

    Perfect salad. Wouldn't change a thing. It is a family favorite and lovely enough to serve to guests.

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