How to Make Traditional Chicken Cobb Salad?

 

Ingredients

• For 6 servings,
• Dressing
• 1 tablespoon French’s Dijon Mustard
• 2 tablespoons shallot, minced
• ¼ cup lemon juice(60 mL)
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon McCormick® black pepper
• ⅔ cup olive oil(160 mL)

• Salad
• 1 lb boneless, skinless chicken breast(455 g)
• 4 hard-boiled eggs
• ½ lb bacon(225 g), cooked
• 1 head green leaf lettuce, torn into bite-size pieces
• 6 small tomatoes, on the vine, quartered
• radish, quartered
• 1 cup cucumber(135 g), sliced
• 1 avocado, thinly sliced

Method

• Dressing: Whisk together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
• Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
• Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3–4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7–10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5–10 minutes, then cut into slices.
• Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
• Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
• Enjoy!