This isn’t just any cobb salad – it’s a California Cobb. That means things get fancy with brown sugar- and agave-candied bacon and a champagne vinaigrette over crisp romaine. It’s rounded out with the usual suspects: grape tomatoes, avocado, and sliced chicken breast for a salad that’s just divine.
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You Will Need
Prepare the Ingredients
Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve grape tomatoes. Quarter romaine heart and cut into 1" pieces. Stem, seed, and scoop flesh from avocado with a spoon. Cut avocado flesh into ½" dice.
Cook the Bacon
Lightly coat the prepared baking sheet with cooking spray. Arrange bacon on baking sheet and top each slice with brown sugar. Bake in the oven 15-18 minutes or until the bacon is crisped to your satisfaction. Carefully remove slices to a paper towel lined plate. Reserve the drippings from the baking sheet.
Cook the Chicken
In a medium pan over medium-high heat, add 1 tsp. of the reserved bacon drippings. Season the chicken with a pinch of salt and pepper and add to the pan. Cook chicken on first side 4-5 minutes, flip to second side and continue cooking until internal temperature reaches 165 degrees, about 6-7 more minutes. Remove to a cutting board to cool.
Make the Dressing
In a mixing bowl, combine the champagne vinegar, whole grain mustard, agave, and 1 Tbsp. water. Whisk in 1 Tbsp. of olive oil and season with a pinch of salt and pepper.
Cut Meats and Toss the Salad
Dice the chicken and bacon into 1" pieces. In a mixing bowl, toss the chopped romaine with the vinaigrette, reserving 1 Tbsp. for a final drizzle. Season the salad with a pinch of salt and pepper.
Plate the Dish
Arrange a bed of romaine on the plate. Arrange each component: grape tomatoes, blue cheese, avocado, chicken and bacon into rows on the lettuce. Drizzle with reserved vinaigrette. Alternately, you can mix all the components together and serve as a tossed salad.