Oh. My. Goodness.  I have never had a Cobb Salad before....and upon dreaming about this recipe with the flavors awakening me in the morning, I just knew I had to give it a go.  Our tummy's were very happy. Cobb salad is such a lovely dish which makes a healthy lunch or dinner any day of the week.  You can use different salad greens, add radishes or sliced avocado, grated carrot - whatever you have on hand.  Here I went with a Mediterranean flavoring which was delicious.  Served alone or with a lovely gluten free French bread - a meal from the heavens!




2 boneless skinless chicken breasts

2 Tblsp. Extra Virgin Olive Oil

Seasoning:  a light sprinkle of lemon pepper seasoning, (we use this one) a light sprinkle of dried rubbed Greek Oregano, salt

fresh squeezed lemon juice

5 slices cooked bacon cut in half

2 cooked semi hard boiled eggs, cool slightly then peel and slice into quarters

Heat up a frying pan on medium heat with the EVOO.  Season the chicken with the above seasonings and cook the chicken breasts 8-9 minutes turning half way through.  Cooking time will depend on how thick the chicken breasts are - you can also pound them out to a thinner size.  Remove to a plate and squeeze fresh lemon over the chicken breasts, allow to rest.

Dressing:  (make ahead and refrigerate)

3 Tblsp. Mayonnaise

1 Tbslp. water

1 tsp. white vinegar

juice of 1/4 wedge fresh lemon

1 large sun dried tomato in oil, very finely minced

1/4 tsp. garlic powder

fresh cracked pepper

Mix all the ingredient in a container, refrigerate until needed


Romaine lettuce, spinach, sliced cucumber, chopped green onions, sliced celery on the diagonal, chopped tomatoes, kalamata olives crumbled feta cheese.

Arrange the salad ingredients on a platter in order given, layering outwards on the platter.  Sprinkle the feta cheese through out the salad.  Slice the cooked chicken breasts on a diagonal and arrange on the outside of the salad.  Place the sliced eggs around the chicken and add slices of cooked bacon.  Drizzle the salad dressing through out the salad and serve.



Ina Gawne
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January 28, 2022