Carolina Cobb Salad with an Easy Homemade Dressing

Cobb salads are delicious! Here is a version of a Cobb salad with a little less fat and a bit healthier. Once you realize how easy it is to make, with ingredients you have in your cupboard at 25% the cost and 100 times more flavor, you will be hooked.
Carolina Cobb Salad with an Easy Homemade Dressing | Dishin' With Darla

Make your Salad in whichever way makes you happy! The combination I have here is pretty tasty! But the Dressing is the KEY!!! You will use this method over and over again!

Carolina Cobb Salad with an Easy Homemade Dressing

Cobb salads are delicious! Here is a version of a Cobb salad with a little less fat and a bit healthier. Once you realize how easy it is to make, with ingredients you have in your cupboard at 25% the cost and 100 times more flavor, you will be hooked.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4 salads

Ingredients

Salad

  • 2 handfuls fresh spinach (for each salad bowl)
  • ¼ c almonds (sliced)
  • 1 c Heirloom (cherry, or Roma tomatoes, chopped)
  • 4 green onions (chopped)
  • 4 slices cooked bacon (chopped)
  • ½ avocado (sliced)
  • 1 large chicken breast (sliced VERY thin crossways)
  • 1/2 t paprika
  • 1/2 t chili powder
  • 1/2 t dill
  • 1/2 t salt & pepper
  • 2 T olive oil (for skillet)

Dressing

  • ½ c WHITE balsamic vinegar
  • ¼ c LIGHT olive oil
  • ½ t dijon mustard
  • ½ t pepper
  • ½ t salt
  • 1-2 t sugar (if you like a bit of sweetness)

Instructions

Chicken

  • Place sliced chicken in a zip lock bag, add seasonings and shake.
  • Heat the oil in a non-stick skillet.
  • Cook chicken on medium-high turning once, about 2-4 minutes.
  • Set aside.

Salad

  • Add spinach to each bowl.
  • Arrange salad toppings in small piles around the edges of the bowls.

Dressing

  • Whisk together all dressing ingredients. Taste before you drizzle on the salad. A good salad only needs a drizzle.
  • If vinegary, add more sugar. If really vinegary, add more oil.
  • If oily, add more vinegar. Light and white oil and vinegar are great for light-coloured food such as chicken, fish, and seafood.
  • Dark oil and vinegar are good for meats with more color so you do not notice the color change.
  • Keep dressing for up to a month.

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