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 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.

(10 ratings) Read Reviews

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Reviews (7 reviews)

cfstone | 04/14/2019
This is a staple at our house ... Once a week in the summer time and probably once every 10 days during the rest of the year. I’m making it again tonight (2nd time this week) but doing almonds or maybe toasted walnuts as I ran out of pine nuts earlier in the week when I made it. ALSO ... Slip in an extra 2 breasts for you to have for lunch during the week with some steamed veggies or wild rice. Makes an EASY PEASY lunch to go and your co-workers will be jealous.
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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What We're Cooking Now

Name: Cobb Salad with Fresh Herbs
Yield: Yields 6 large dinner salads.
Cuisine: American
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)