This classic Cobb salad recipe doesn’t use any fancy ingredients, but the combination is unbeatable. If you prep hard boiled eggs and cook the chicken in advance, it comes together very quickly for a fast lunch or weeknight dinner.
At work today, I listened to a webinar from a former FBI undercover agent who recruited former spies, no big deal. The topic was developing mental toughness and staying focused when you feel overwhelmed. I dialed in because I wanted to learn how to not cry at work when I’m overwhelmed, my go-to reaction, which I HATE and can’t stop, despite 10 years in Corporate America where that’s not really the best reaction. She didn’t tell us how to not cry at work (not that it was teed up that way anyway, but I was hoping! 😉 ), but she did talk about placing a higher value on your contributions and removing negative self-talk where we limit ourselves and what we bring to the table.
So how does that relate to a Cobb salad, other than the fact that it’s what I brought to the dinner table most recently?
Here’s how: I often post pictures of my meals on Instagram, but I rarely blog the recipes. I think Oh, well it was just something I threw together. Or, It’s not really a recipe. Or, Someone else has blogged something sort of similar and they take better pictures anyway. But last night, I posted a picture of this salad with dim lighting and it was kind of out of focus and multiple people commented, asking for the recipe. And today, when the former FBI agent talked about valuing what I bring to the table, I thought about this Cobb salad and that I should place more value on what I can bring to the table (literally at home and figuratively at work), and what bring to the blog, and ultimately bring to you, my fine readers.
I hope you enjoy the recipe, but I also hope you know how much you make me feel valued, as a blogger. I can’t tell you how much it means that you visit my blog (many of you for YEARS), that you leave comments, that you share my recipes, that you make my recipes and let me know you loved somethings, and when you tag me in an Instagram picture showing a recipe of mine that you made, my heart explodes a little bit with glee. Thank you, my reader, for making blogging even more fun. You’re my favorite part. Now on to the salad! An onto greater feats at work sans tears! 🙂
The Ultimate Classic Cobb Salad
You can easily double this or save the leftovers for the next day’s lunch, leaving the dressing off. And if you’re extra hungry, add an extra egg!
- 4-5 cups chopped romaine
- 2 carrots, thinly sliced
- 1 large tomato, chopped
- 1 stalk green onion, thinly sliced (white part + a little of the green part)
- 1/2 avocado, chopped
- 2 hard boiled eggs, sliced
- 2 grilled chicken breasts
- 2-4 pieces thick bacon lardons, cooked until crisp
- Cheese (blue cheese, feta, or goat cheddar are great!)
- Favorite dressing + salt & pepper to serve
- Just assemble it in two bowls, dividing the ingredients evenly.
- I put the romaine in first and then group the toppings in sections (eggs on one side, tomatoes on another, etc.), but you could evenly spread everything over the romaine too. I don’t know why I like it grouped together, but I do.
- Drizzle dressing over the top and dig in with a fork and knife. Cutting it all up helps spread the dressing.
- I buy the 5 pack of romaine hearts from Costco and use one heart for this. They’re super easy to chop into strips and then wash in a salad spinner.
- I use a vegetable peeler to create thin slices of carrots. If you have a mandolin, that’d work great too. I’m too uncoordinated and fear I’d lose a fingertip if I bought one.
- I bought a slab of thick bacon at the farmer’s market, and I LOVE the bacon lardon style in this. Plus, it was super cheap! If you use regular bacon, I’d recommend upping the # of slices.
- I like an herb vinaigrette or honey mustard on this. Tommy goes for a poppyseed dressing.
Do you cry when you’re stressed?