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(swooshes) (giggles)
- Hey everybody, it's Natasha of Natashaskitchen.com
and today I wanna show you how to make
your new favorite salad.
We're making a chicken Cobb salad,
it is loaded with all of the best ingredients
and you're gonna love this dressing, so let's get started.
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- [Natasha Voiceover] The only cooking we need to do
in this recipe is the bacon,
so place a medium pan over medium heat
and add six ounces of chopped bacon,
saute that until it's golden brown and crisp.
And I love using the splatter guard to keep my stove
and my clothes clean,
I'll link to the one I have in the notes.
Once your bacon is crispy, transfer that to a separate plate
and set it aside to cool.
You'll need one medium head of romaine lettuce
or about five to six cups chopped.
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Once it's all chopped up, I love to put in a salad spinner
to wash it, then spin it dry.
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(pops)
(chuckles)
Salad spinners are brilliant for green salads,
they save so much time
and you'll never have another wet salad again.
We've had a couple of salad spinners
that have broken on us in the past,
but this is the best one I've tried,
and I will definitely leave a link to it
in the recipe notes.
Spread your prepared lettuce over a large serving platter,
this is gonna form the base of the salad.
Now you'll need two large chicken breasts
from a rotisserie chicken,
and if you saw our most recent video,
we shared how to cook a whole chicken in the Instant Pot,
and it really is just the juiciest and quickest way
to cook a whole chicken.
And if you're in a hurry and wanna save even more time,
you can use a store-bought rotisserie chicken
for this recipe.
Slice the chicken breast into bite-size strips,
then layer it over your romaine lettuce.
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Next, you'll need two large hard-boiled eggs
and make sure you check out our tutorial
on how to boil eggs perfectly every time, it is so easy.
I'll leave a link to that in the notes.
Cut your eggs into fourths and layer them onto your platter.
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Next, thinly slice one half cup of red onion
and I love using red onion because it's mild and flavor
and adds beautiful color to the salad.
Next, we'll need one cup of cherry tomatoes
and cut each of those in half,
it's easiest to do this with a serrated knife.
You can chop up heirloom tomatoes, when they're in season,
but I found that cherry tomatoes taste great all year long.
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Next, we're gonna cut my personal favorite ingredient,
well, next to the bacon, of course, (chuckles)
one large avocado.
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Remove the pit and peel the avocado,
then slice into bite-size pieces.
When you slice, try to keep them in the rows
for a prettier presentation
when you transfer them to the salad.
Add your rows of avocados to the salad platter.
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Next, layer on the rest of the ingredients
that you've prepared,
and for a Cobb salad you can arrange things in strips
or in little bunches like I am here.
All right, we have the tomatoes and the purple onions on.
Next, layer on your cooked crumbled bacon.
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And last but not least, add one half cup
of crumbled blue cheese.
I'm using a Gorgonzola blue cheese
and if you prefer not to use blue cheese,
a feta cheese would work here as well.
And we're gonna finish this off
with a little sprinkle of fresh parsley.
- Oh, that is just the prettiest salad
and it's totally making my mouth water.
But before we can enjoy that,
we're gonna make the most amazing balsamic vinaigrette
and all you need is a little mason jar.
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- [Natasha Voiceover] Add one third cup olive oil.
- And I'm using extra virgin,
because that gives this extra flavor, get it?
Extra, extra, okay (giggles).
Balsamic vinegar, three tablespoons of that,
and then we have our Dijon mustard.
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Just one tablespoon goes a long way.
Press in one fresh garlic clove
and this adds fantastic flavor, so do not skip it.
(grunts)
This is my favorite garlic press right here,
I'll link to it in the notes.
Every bit of garlic, love garlic.
And salt and pepper, just a quarter of teaspoon of salt
and a pinch of black pepper.
Put the lid on and shake, shake, shake,
until it's creamy smooth
(dressing burbles)
That looks perfect.
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Beautiful, you just want to shake it enough,
so that the mustard incorporates really well
into the dressing, yum-yum.
Okay, and then just drizzle it over the salad
right before serving.
That's exactly what we're gonna do.
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Yum, and add the dressing to taste,
you don't have to use all of it.
All right, and I am ridiculously excited
for this taste test (chuckles).
Can you see why?
So, that's exactly what we're gonna do right now.
Here we go, a little bit of everything.
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And of course, a lot of avocado (giggles).
And I personally like a lot of dressing on my salad,
so I'm gonna add just a little drizzle more.
(giggles)
Okay, here I go, get a little bit of everything,
which is hard 'cause there's a lot of stuff in here.
Okay, that looks reasonable (giggles), it's a big bite.
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And a little bit of everything else.
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I'm telling you, this dressing, it's amazing,
make it once and you will not want store-bought again.
This just pulls the whole salad together,
you've got protein from the eggs
and the chicken and the bacon,
is bacon a protein?
I think so (laughs).
And the cheese, of course, there's cheese,
and then you've got the fresh elements:
juicy tomatoes and then the purple onion
which I really like in here, it adds a lot of freshness.
And the cheese, if you're not a big fan of blue cheese,
you can totally use feta here
and it'll still taste really good.
This is perfect for meal planning,
this keeps really well in the refrigerator,
and then you can just add the dressing as you go.
This is so satisfying.
It is a meal in itself, so beautiful for parties,
and I hope it becomes a new favorite for you.
If you guys love this, you have to try
some of our most viral salads right over there
and right down there and make sure,
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We'll see you in our next video!