Cobb Salad with Basil Vinaigrette
There’s nothing better to me than a crisp and fresh salad for dinner. Especially when the weather is warm and turning on an oven only adds the heat. I do the chicken on the grill to keep the heat outside, and usually boil my eggs in the morning to have a few extras in the fridge for snacking.
This is a salad that even my husband is happy to eat because it’s loaded with hearty ingredients. I like to think of him as a sort of “cobb connoisseur” because he orders them a lot when go out to dinner. This was my first time making one at home and he said it was the best salad he had tasted! He said it was the dijon and the basil in the dressing. It’s always nice to get compliments from the family you work so hard cooking for!
|Ingredients (serves 4)
For the Chicken:
2 boneless, skinless chicken breasts
For the dressing:
1/4 cup balsamic vinegar or red wine vinegar
For the Salad:
2 cups baby romaine or spring mix
Marinate the chicken for at least 4 hours, or overnight. Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.
Combine the lettuces in a bowl. Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes). Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
Add the remaining salad ingredients and the sliced chicken.