Greek Cobb Salad

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    45 grams
  • Saturated Fat

    11 grams
  • Cholesterol

    242 milligrams
  • Sodium

    1043 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    7 grams
  • Protein

    25 grams
  • Sugar

    6 grams


  • 6 slices bacon
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar or fresh lemon juice
  • 1/4 cup roughly chopped fresh dill, plus more for topping
  • Kosher salt and freshly ground pepper
  • 3 romaine lettuce hearts, trimmed and chopped
  • 1 avocado, thinly sliced
  • 1 cup shredded rotisserie chicken, skin removed (about 5 ounces)
  • 3/4 cup crumbled feta cheese (about 3 ounces)
  • 1 pint cherry tomatoes, halved
  • 2 cups pita chips, lightly crushed


Step 1

Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.

Step 2

Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Step 3

Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.

Step 4

Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.

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