Cobb Salad with Basil Vinaigrette
Recipe type: Salad
Serves: 4
  • For the Chicken:
  • 2 boneless, skinless chicken breasts
  • ⅛ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • salt and pepper
  • For the dressing:
  • ¼ cup balsamic vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ⅓ cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • 6 basil leaves, chopped
  • salt and pepper
  • For the Salad:
  • 2 cups baby romaine or spring mix
  • 2 cups shredded romaine hearts
  • 1 cup chopped artichoke hearts
  • 1 cup chopped tomatoes
  • 4 hardboiled eggs, sliced
  • 6 pieces of bacon, chopped
  • 1 avocado, diced
  • 2 chicken breasts, grilled and sliced
  1. Marinate the chicken for at least 4 hours, or overnight.
  2. - 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.
  3. 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.
  4. Combine the lettuces in a bowl.
  5. 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).
  6. Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
  7. Add the remaining salad ingredients and the sliced chicken.
Recipe by Felicia Starks Fitness & Nutrition at