Spring Cobb Salad Fresh Vegetables (Print Version)
Crisp spring vegetables, creamy avocado, grilled chicken, and bacon over mixed greens with tangy herb vinaigrette.
# What You Need:
→ Proteins
01 - 2 large eggs
02 - 2 boneless skinless chicken breasts (approximately 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 cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 8 to 9 minutes for hard-boiled eggs. Transfer immediately to an ice bath to cool, peel carefully, and cut into quarters.
02 - Season chicken breasts generously with salt and pepper. Heat a grill or skillet over medium heat and cook chicken for 5 to 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, approximately 5 to 7 minutes. Transfer to paper towels to drain excess grease, then chop into pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for exactly 1 minute until bright green but still crisp. Immediately transfer to ice water to stop cooking, then drain thoroughly.
05 - Arrange mixed spring greens evenly across a large serving platter or individual plates, creating a bed for the toppings.
06 - Organize ingredients in neat rows over the greens: sliced chicken, quartered eggs, chopped bacon, blanched snap peas, sliced radishes, cucumber, cherry tomatoes, avocado, and crumbled blue cheese.
07 - In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Add minced garlic, chopped chives, parsley, salt, and pepper. Whisk vigorously until fully combined.
08 - Drizzle herb vinaigrette over the salad immediately before serving. Serve with dressing on the side to allow guests to add more as desired.
# Expert Tips:
01 -
- The snap peas stay impossibly crisp after a quick blanch, giving you that satisfying crunch in every forkful
- Everything can be prepped ahead, so you are just arranging beautiful components when guests arrive
02 -
- Cold eggs straight from the refrigerator are less likely to crack when you drop them into boiling water
- Slicing avocado immediately before serving prevents it from oxidizing and turning brown on the platter
03 -
- Toast extra bacon and keep it in the freezer for emergency salad topping
- The dressing doubles beautifully as a marinade for the chicken before grilling