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California Cobb Salad
California Cobb Salad gives the classic salad a west coast spin with the addition of crisp cucumber, sweet strawberries, and creamy avocado.
Servings 4
Calories 666kcal
Ingredients
- 10 oz mixed greens
- 1 chicken breast ~1/2lb, cooked and chopped
- 1/2 lb bacon cooked and crumbled
- 4 hard boiled eggs diced
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 1 cup chopped strawberries
- 1 avocado diced
For the Tarragon Vinaigrette:
- 2 Tablespoons lemon juice
- 2 Tablespoon raspberry blush vinegar or red wine vinegar
- 10-12 tarragon leaves torn
- 1 small shallot chopped
- 1/2 teaspoon sugar
- salt and pepper
- 6 Tablespoons extra virgin olive oil
Instructions
For the Tarragon Vinaigrette:
- Combine all ingredients except olive oil in a food processor or blender. Slowly stream in olive oil while processing until smooth. Taste then adjust salt and pepper if necessary then refrigerate for at least a couple of hours and up to 3 days to let the flavors meld.
For the Salad:
- Divide lettuce between four plates then divide toppings between plates. Drizzle with Tarragon Vinaigrette then serve.
Notes
- Estimated nutritional information includes the entire vinaigrette recipe.
Nutrition
Calories: 666kcal | Carbohydrates: 17g | Protein: 23g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 242mg | Sodium: 582mg | Potassium: 968mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 54mg | Calcium: 105mg | Iron: 3mg