Hearty Freshii Copycat Cobb Salad Recipe

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Recipes.net Team Published March 19, 2020
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You don’t need to feel unsatisfied after eating a salad. This copycat Freshii salad features crispy bacon, ripe avocados, hard boiled egg and tender chicken. It is then topped with a delicious and light blue cheese and olive oil based dressing.

How To Make Hearty Freshii Copycat Cobb Salad

  • 11 oz Romaine lettuce (1/2 of a head, chopped)
  • 1 tbsp vegetable oil
  • 1-8 oz boneless and skinless chicken breast (cut into bite-sized pieces)
  • 6 slices bacon
  • 2 ripe avocados seeded (peeled, and cut into small pieces. Alternatively, 4 tbsp prepared guacamole can be used)
  • 2 hard-boiled eggs (chopped)
  • ⅓ cup red-wine vinegar
  • 1 tbsp grain or Dijon mustard
  • 1 tsp brown sugar
  • Salt & ground black pepper (to taste)
  • ⅔ cup olive oil
  • ½ cup crumbled blue cheese

To serve:

  • 1 tbsp chopped fresh chives (spring onions, or scallions)
  1. Lay the lettuce on a large serving platter or casserole dish.
  2. Next, heat the vegetable oil in a skillet over medium heat.
  3. Add the chicken to the skillet and cook, flipping occasionally for 6-8 minutes until the meat is no longer pink and begins to brown.
  4. Once it’s cooked, remove the chicken from the skillet and set aside.
  5. Add the bacon to the skillet and cook, turning occasionally for 8-10 minutes until it is fully cooked. After cooking, set the bacon aside.
  6. Place the chicken, bacon, avocado slices, and hard boiled eggs on top of the bed of lettuce in rows.
  7. At this point, whisk the red wine vinegar, Dijon mustard, sugar, salt, pepper, olive oil, and blue cheese together in a small bowl. Serve it on the side or mix it with the salad. Feel free to also garnish it with chives. Enjoy!

How To Make Hearty Freshii Copycat Cobb Salad

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 20 mins
Total Time: 40 mins
Serves:
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Ingredients

  • ½ of a head of Romaine lettuce roughly 11 oz, chopped
  • 1 tbsp vegetable oil
  • 1-8 oz boneless and skinless chicken breast cut into bite-sized pieces
  • 6 slices bacon cut into ½-inch thickness
  • 2 ripe avocados seeded peeled, and cut into small pieces, or ½ cup cherry tomatoes, halved.
  • 2 hard-boiled eggs diced
  • cup red wine vinegar
  • 1 tbsp grain or Dijon mustard
  • 1 tsp brown sugar
  • Salt & ground black pepper to taste
  • cup olive oil
  • ½ cup crumbled blue cheese

To serve:

  • 1 tbsp chopped fresh chives spring onions, or scallions

Instructions

  1. Lay the lettuce on a large serving platter or casserole dish.
  2. Next, heat the vegetable oil in a skillet over medium heat.
  3. Add the chicken to the skillet and cook, flipping occasionally for 6-8 minutes until the meat is no longer pink and begins to brown.
  4. Once it's cooked, remove the chicken from the skillet and set aside.
  5. Add the bacon to the skillet and cook, turning occasionally for 8-10 minutes until it is fully cooked. After cooking, set the bacon aside.
  6. Place the chicken, bacon, avocado slices or cherry tomatoes, and hard boiled eggs on top of the bed of lettuce in rows.
  7. At this point, whisk the red wine vinegar, Dijon or grain mustard, sugar, salt, pepper, olive oil, and blue cheese together in a small bowl. Serve it on the side or mix it with the salad.
  8. Garnish it with chives, spring onions, or scallions. Enjoy!
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Nutrition

  • Calcium: 114mg
  • Calories: 630kcal
  • Carbohydrates: 10g
  • Cholesterol: 113mg
  • Fat: 62g
  • Fiber: 7g
  • Iron: 1mg
  • Potassium: 588mg
  • Protein: 11g
  • Saturated Fat: 14g
  • Sodium: 372mg
  • Sugar: 2g
  • Vitamin A: 743IU
  • Vitamin C: 10mg
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