This recipe is NOT safe for Coumadin (warfarin) users.
As written, this recipe is NOT safe for those who are lactose intolerant. (Use a lactose-free salad dressing instead of the Honey Mustard and leave out the blue cheese if necessary.)
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. (Blue cheese is gluten-free.)
"I think I am just going to get a Cobb Salad. I'd like to make a few substitutions, if that's OK. I'll get... no bacon. No eggs. Bleu cheese on the side." -Larry David, Comic
There are a lot of stories about the origins of Cobb Salad. Most all of them point to Robert Cobb, the owner of the Brown Derby Restaurant in Hollywood. It is claimed that he tossed this salad together at the end of service one night.
There are thousands and thousands of variations. This is a version that is typical of what you might find in restaurants but converted into a chopped salad.
The original allegedly used French dressing but Cobb Salads give themselves over to almost any creamy dressing: Honey Mustard, Ranch, Parmesan Peppercorn or your favorite.
The white beans are certainly not original, but make it a more complete meal. That's one of the great things about Cobb salad - you can experiment.
Servings: 2 | Serving size: about 4 cups salad
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and requires making Honey Mustard Dressing. Once dressed, this salad does not make very good leftovers.
Place the water in a shallow pan over medium high heat. When simmering add the chicken breast.
Cook for about 10 minutes, remove to a plate and let cool. Cover and place in the refrigerator to chill.
Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes. Turn and cook for another 7 minutes. Remove to a paper towel. When cool, crumble and set aside.
Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with the honey mustard dressing.
Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.
Serving size: about 4 cups salad
Amount Per Serving
|Calories 590||Calories from Fat 216|
|% Daily Value|
|Total Fat 24g||31%|
|Saturated Fat 8g||42%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 57g||21%|
|Dietary Fiber 21g||74%|
|Vitamin A 26%||Vitamin C 37%|
|Calcium 21%||Iron 35%|
|Vitamin K 190mcg||Potassium 1600mg|