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Italian Cobb Salad

This Italian Cobb Salad packs a serious flavor punch! There are a few traditional Cobb ingredients in this recipe (such as hard boiled eggs and tomatoes). But every other ingredient gets an Italian twist: the chicken is marinated in an herby red wine vinaigrette. The bacon is made from prosciutto. The cheese is a crunchy Grana Padano. Marinated artichokes, olives, and pickled peppers also transform this classic in to an updated, healthy, and impressive salad!
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Course: Main Dish, Salads
Servings: 2 servings

Ingredients

For the marinated chicken:

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp oregano ,
  • 1 tsp thyme
  • 1 tsp Basil
  • 1 bay leaf
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup olive oil
  • 1/8 cup red wine vinegar
  • 1 lemon juiced
  • 2 cloves garlic minced

For the salad:

  • 2 cups green leaf lettuce
  • 1 cup romaine lettuce
  • 1/3 cup cherry tomatoes halved
  • 1/4 cup red onion
  • 2 pieces Prosciutto
  • 1/2 cup Marinated artichokes
  • 1/4 cup castelvatrano olives
  • 1/8 cup Pepperocini, sliced
  • 1/4 cup Grana Padano cheese (or parmesan) Cubed or grated
  • 1 egg hardboiled

For the vinaigrette:

  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 tsp garlic minced
  • Dash Bragg's aminos
  • Salt & Pepper to taste

Instructions

For the marinated chicken:

  • Combine all spices in a medium bowl. Whisk in red wine vinegar, lemon juice, and olive oil. Add minced garlic cloves. Whisk to combine.
  • Place thawed chicken breasts in a non reactive dish or bowl (a ziplock bag works great, too!). Our marinade over chicken, tossing to combine. Cover with plastic wrap (unless using ziplock) and allow to marinate on the counter for no less than 30 minutes. If you plan to marinate it longer than that, place in the refrigerator.
  • When chicken is ready, heat a grill pan over medium heat. Cook chicken, turning once, until charred and cooked through, about 10 minutes total. Remove from heat, cover with tin foil, and allow to rest until ready to cube for salad.

For the salad:

  • Meanwhile, prepare the prosciutto bacon: Preheat oven to 375 degrees. Place prosciutto on a baking rack set in a baking sheet. This allows the prosciutto to not cook in it's grease. Feel free to bake directly on baking sheet, but know that it will be greasier.
  • Bake prosciutto until crispy, about 15 minutes. With closely to ensure it doesn't burn.
  • While prosciutto bacon is cooking, prep other ingredients. Wash, dry, and chop lettuces. Chop red onion, cherry tomatoes, slice peppercini, as well as hard-boiled egg. Cube or grate Grana Padano.
  • Make the vinaigrette: combine all ingredients besides olive oil in a small bowl. Whisk to combine, slowly drizzling in olive oil. Season with salt and pepper.
  • To assemble the salad, mix romaine and green leaf lettuces together and place on plate. Cube cooled chicken and crumble prosciutto bacon. Arrange ingredients in vertical rows on top of greens: chicken, bacon, hard boiled egg, artichokes, tomato, red onion, pepperocini, and Grana Padano. Top with olives, and drizzle with dressing.
  • Enjoy!

Notes

Ingredients and items I used in this recipe: