Spring Cobb Salad (Printable)
Vibrant salad with spring vegetables, creamy avocado, protein, and herb vinaigrette
# What You'll Need:
→ Proteins
01 - 2 large eggs
02 - 2 boneless skinless chicken breasts (about 10 ounces)
03 - 4 slices bacon
→ Vegetables
04 - 3.5 ounces snap peas, trimmed and halved
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens
09 - 1 ripe avocado, sliced
→ Cheese
10 - 2.8 ounces blue cheese, crumbled
→ Herb Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Transfer to cold water to stop cooking, peel, and cut into quarters.
02 - Season chicken breasts generously with salt and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Cook bacon in a skillet over medium heat until crispy and fat has rendered, about 6–8 minutes. Transfer to paper towels to drain, then chop into pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for 1 minute until bright green. Immediately transfer to ice water to halt cooking, then drain well.
05 - Spread mixed spring greens evenly across a large serving platter or individual plates.
06 - Create neat rows of sliced chicken, quartered eggs, chopped bacon, blanched snap peas, radishes, cucumber, cherry tomatoes, avocado, and blue cheese crumbles over the greens.
07 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, chives, parsley, minced garlic, salt, and pepper until emulsified.
08 - Drizzle herb vinaigrette over the salad just before serving. Toss gently at the table or serve dressing on the side.
# Expert Tips:
01 -
- The brightness of raw spring vegetables cuts through the richness of bacon and blue cheese in the most perfect way
- You can prep almost everything ahead, making it ideal for those nights when you want something impressive but effortless
02 -
- Cold ingredients make all the difference, so give the salad about 15 minutes in the refrigerator before serving if possible
- The dressing tastes best when made at least 30 minutes ahead, giving the garlic time to mellow and the flavors to marry
03 -
- A sharp knife is your best friend for getting those paper thin radish slices that almost melt in your mouth
- Letting the chicken rest for at least 5 minutes after cooking ensures every slice stays incredibly juicy