Greek Cobb Salad

Greek Cobb Salad

Recipe by Happy Hearts KitchenCourse: Salad, Lunch, DinnerCuisine: GreekDifficulty: Easy
Servingsservings
Prep time

10

minutes

Ingredients

  • 6 slices of bacon

  • 4 large eggs

  • ¼ cup of your choice AOOC Extra Virgin Olive Oil

  • ¼ cup of Barrel-Aged Red Wine Vinegar

  • salt and pepper

  • 3 romaine lettuce hearts, trimmed and chopped

  • a few stems of dill

  • 1 avocado

  • 1 cup of shredded rotisserie chicken

  • ¾ cup crumbled feta cheese (or bleu cheese)

  • 1 pint cherry tomatoes cut in halves

  • 2 cups crushed pita chips

Directions

  • Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain.Crumble once cooled.
  • In a pot with water boil water and add eggs.Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside. (These will be used to make a dressing)
  • Remove eggs from ice and peel, then transfer to a blender, add the EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth.
  • To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs.
  • Add chicken, feta, avocados, eggs, tomatoes, and bacon, Toss before serving. Top with pita chips and dill.

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