Chef Dropouts–Crispy Cobb Salad

May 23, 2019

Crispy Cobb Salad


We decided to make a cobb salad because it is nice to know how to prepare a light weight yet fulfilling meal in the summer. With that said, we combined leafy greens, avocados, and tomatoes along with some key protein sources including, bacon, chicken and eggs. What really made this Cobb salad special was the homemade dressing being the ultimate complement.


1 fresh roma tomato

1 fresh avocado

3 bunches of romaine lettuce

5 cloves of garlic

2 tbs of lemon juice

3 tbs of vegetable oil

2 tbs of balsamic vinegar

1 tsp of black pepper

1 pinch of salt

1 teaspoon of all-purpose adopo seasoning

½ lb. of crumbled feta cheese

1 lb. of boneless chicken breast

½ lb. of bacon


Phase 1: Vegetable and Egg Preparation 

  1. Boil 2 1/2 cups of water at medium heat. When boiling, place 4 eggs in water, eggs should boil in 25-30 minutes. Place boiled eggs in cold water to cool for 5 minutes.
  2. Wash each bunch of romaine lettuce and the roma tomato
  3. Cut stocks off the ends of each bunch of romaine lettuce and chop up 1-2-inch slices lettuce
  4. Slice the roma tomato in half and slice into 1-inch cubes
  5. Take your avocado, and slice in half—be sure to cut around the core to get an even two slices. Remove the core of the avocado, slice each half into strips, then cut horizontally into 1-inch slices.
  6. Place cut up romaine lettuce, roma tomatoes, and avocados in a bowl
  7. Peel and slice hard boiled eggs in half and place on bowl

Phase 2: Protein Preparation

  1. Wash and dry the chicken breast, using a knife, slice into 1-inch strips, season with a teaspoon of black pepper, salt, and half a teaspoon of minced garlic.
  2. Heat up a pan at medium heat, once the pan is heated, cook chicken strips for 25-30 minutes.
  3. Rinse pan and heat pan at medium to high heat, once the pan is heated, place 9 strips of bacon on pan and cook on each side evenly until desired crunchiness, this should take about 10 minutes.
  4. After the bacon is cooked, place the chicken back in the pan in which the bacon was cooked in for 2 minutes.
  5. Place the chicken in the middle of the bowl and the bacon strips around the perimeter of salad.
  6. Once all the ingredients are placed in the bowl, place desired amount crumbled feta cheese over the salad.

Salad Dressing recipe:

  1. In a small bowl, mix 2 tbs of lemon juice, about 3 tbs of vegetable oil, 2 tbs of balsamic vinegar, 1 tsp of black pepper, 1 pinch of salt, and about a teaspoon of all-purpose adopo seasoning.

*The garlic will have a more pungent flavor if grinded

  1. Place bowl in fridge to cool and take out when ready to eat!


Taste: 9/10—The chicken infused bacon mixed with the salad dressing brings the lemon juice flavor. The salad becomes whole with the dressing.

Mouth Feel/consistency: 8/10—Watery mouth that is craving more!

Smell: 9/10—Summer vibes from fresh veggies and citrus from the dressing.

Visual Appeal: 8/10—Colorful rainbow in a bowl with a glossy glaze from the dressing.

Creativity: 6/10—Chicken is cooked in bacon greasy and bits. Dressing is Ethiopian homemade tradition brought to a classic American Salad.