Spring Cobb Salad Fresh Vegetables (Printable Version)
Fresh twist on classic Cobb with crisp spring vegetables, creamy avocado, protein-rich toppings, and zesty herb vinaigrette.
# What You'll Need:
→ Proteins
01 - 2 large eggs
02 - 2 boneless skinless chicken breasts (approximately 10 ounces)
03 - 4 slices bacon
→ Vegetables
04 - 3.5 ounces snap peas, trimmed and halved
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens (approximately 4 ounces)
09 - 1 ripe avocado, sliced
→ Cheese
10 - 2.8 ounces blue cheese, crumbled (approximately 2/3 cup)
→ Herb Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 8 to 9 minutes for hard-boiled eggs. Transfer immediately to an ice water bath to stop cooking, peel under cool running water, and cut into quarters.
02 - Season chicken breasts generously with salt and black pepper. Heat a grill pan or skillet over medium heat and lightly oil the surface. Cook chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
03 - Cook bacon slices in a skillet over medium heat until evenly browned and crisp, about 5 to 7 minutes. Transfer to paper towels to drain excess grease. Once cooled, chop into bite-sized pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for exactly 1 minute until bright green but still crisp. Immediately transfer to an ice water bath to preserve texture and color. Drain thoroughly and pat dry.
05 - Spread mixed spring greens evenly across a large serving platter or divide among individual plates, creating a generous bed for toppings.
06 - Organize toppings in neat rows across the greens: sliced chicken, quartered eggs, chopped bacon, blanched snap peas, radishes, cucumber, cherry tomatoes, avocado slices, and crumbled blue cheese.
07 - In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Add minced garlic, chopped chives, chopped parsley, salt, and black pepper. Whisk vigorously until fully combined.
08 - Drizzle herb vinaigrette generously over the salad immediately before serving. Serve at room temperature for optimal flavor.
# Expert Advice:
01 -
- The contrast of crisp snap peas and radishes against creamy avocado and rich blue cheese creates this perfect bite every single time
- You can prep everything ahead and just assemble when youre ready, which makes entertaining feel effortless
02 -
- Warm chicken against cold vegetables creates a beautiful contrast in textures and temperatures
- The dressing tastes better if you make it 30 minutes ahead to let the garlic mellow
03 -
- Dress the salad with half the dressing first and add more as needed
- The bacon fat can replace some olive oil in the dressing for extra flavor