Jenny’s Healthy Cobb Salad
Delightful, delciousnessness inspired by Harbor Country
You already know how much I love salad, so I won’t bore you with that again. One of my favorite restaurants on planet earth is the Bentwood Tavern in New Buffalo, Michigan. For years, they had “The Healthy Cobb” on the menu. Then one day, about two years ago, it was gone. I have asked for them to bring it back to no avail. And so, as with my favorite Sweetgreen dupe recipes (harvest bowl, crispy rice bowl), I’ve had to resort to creating this salad in my own home to re-live the deliciousness. I’ve gotten a few requests over the years to share it, so alas, here we are… I am sharing the secrets of the Healthy Cobb.
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Yield — Serves 4
Cook time — ~45 mins
What you’ll need
Materials
Chef’s knife
Cutting board
Medium sauce pan
Medium pot x2 (or 1 rice cooker, 1 medium pot)
Medium bowl
Handheld strainer
Citrus squeezer
Ingredients
Dressing
1 small shallot, finely chopped
2 tablespoons of white wine vinegar
2 tablespoons of fresh lemon juice
2 tablespoons of dijon mustard
2 tablespoons of olive oil
Rice
1 cup brown rice
2 cups of veggie broth
Poached Chicken
4 boneless, skinless, chicken breast
1 lemon, quartered
1 bay leaf, dried or fresh
2 garlic cloves, minced
Boiled Eggs
8 Eggs, boiled and halved
Blanched Broccoli
1/2 lb of broccoli florets (this will be enough for 4 servings of 1/4 cup of broccoli), blanched and halved
Salad
Mixed Greens (a blend of baby lettuces, mustards, chards, spinach, arugula, chicory and other young leafy green vegetables)
1 cup Red grapes, halved
1 cup Celery, thinly sliced
1/4 cup Almonds, chopped
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Recipe
For the Dressing
Combine the shallot, vinegar, and lemon in a medium bowl; season with salt and pepper and let sit a few mins to lightly pickle the shallot. Add mustard and olive oil, stir to combine; season again with salt and pepper. Set aside.
Rice
Prepare your rice according to the package instructions, general rule of thumb is 1 part rice, 2 parts water or broth. Using a rice cooker, you’ll add 1 cup of rice and 2 cups of broth, press “cook” and your rice will be ready by the time your done prepping everything else. Set aside.
Poached Chicken
Fill a medium sauce pan with water, to ensure that you can fully submerge your chicken breasts, your breasts can be snug, but you don’t want to stack them.
Add your flavorings to the water first, by squeezing the lemon juice from your lemons and then adding the lemons and bay leaf to the water.
Bring water to a boil.
Place chicken breast in the water, with a lid on, and bring back up to boil. Immediately upon boil, remove your pot from the stove and set aside for 20 minutes to 45 minutes while you prepare everything else.
Remove the chicken from water, slice, chop, or shred as desired for your salad. Set aside.
Boiled Eggs
Place eggs in a large saucepan and cover with water by at least 1 inch. Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit ~6-8 minutes.
Once your eggs have sat for your desired amount of time, remove them from the hot water and transfer to a bowl of cold, preferably iced, water (the goal is to stop the cooking process by rapidly cooling them).
Peel your eggs, remove the shell by starting at the larger side of the egg (with the air pocket).
Once you’ve got your hard-boiled, peeled, eggs, cut into halves or quarters for your salad. Set aside.
Blanched Broccoli
Bring 2 quarts of water and 1 tsp of salt to a boil. Fill a large bowl with cold water and ice.
Cook the broccoli florets in water for ~2-3 mins. When the broccoli is bright green and just barely tender you are done.
Remove the broccoli, and immediately plunge into ice water.
When the broccoli is completely cool, remove from the ice water and pat dry with a paper towel.
Once dry, cut into halves or quarters for your salad. Set aside.
Combine Salad
With your dressing, rice, chicken, boiled eggs, and broccoli all ready to go, compile your salad in a big ‘ol bowl!
3 cups of mixed greens
1/2 cup of poached chicken
1/4 cup rice
1/4 cup boiled eggs
1/4 cup blanched broccoli
1/4 cup of grapes
1/4 cup of celery
1/2 an avocado, sliced
2 tbs chopped almonds
1/4 cup dressing
Toss and enjoy!
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