Cobb Salad with bacon


  • Prep. 20 minutes /

  • Cook time 30 minutes /

  • 2 à 4 portions


Ingredients for the salad

  • 1 chicken breast
  • 2 slices of F. Ménard bacon
  • 4 eggs
  • Mesclun salad
  • 10-12 Cherry tomatoes
  • Fresh red frais, to taste
  • 1 avocado
  • 3/4 cup blue cheese
  • 1 drizzle of olive oil
  • Salt and pepper

Ingredients for the dressing

  • 3 tbsp. balsamic vinegar
  • 1 tbsp. Dijon Mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper


  1. Combine all ingredients for the dressing. Reserve
  2. Cook the chicken breast in a pan (or on the BBQ) with a drizzle of olive oil, until the chicken is cooked through. Salt and pepper lightly.
  3. Wash and cut the salad, tomatoes and onion. Slice the avocado
  4. Arrange the vegetables harmoniously on a plate.
  5. Boil the eggs, let them cool then remove the shell. Cut them in half and put them on the plate. 
  6. Cook the bacon until you obtain a crispy texture, then cut it into strips. 
  7. Pour the dressing over the salad, onion and tomatoes. 
  8. Cut the chicken breast into strips and place them on the salad. Add the bacon and crumbled cheese, then serve