Hello, beautiful salad. This salad is so fun to make and eat because it is just so darn pretty. (and delicious) And since it is a cobb variation, there is plenty of protein to get you through the day, or to serve this meal as a summer dinner. It is great for entertaining as all the parts can be made in advance and assembled at time of serving. I also batch this one up in mason jars for the week for lunches on the go. I just omit the avocado for the mason jar salads.
Strawberry Cobb Salad with strawberry bacon vinaigrette
- rotisserie chicken
- 6 hard boiled eggs
- 12 slices of bacon, cooked and crumbled.
- 2 cups strawberries, sliced.
- 6 ounces sheep blue cheese, or regular goat cheese.
- 6 carrots, thinly sliced.
- 2 avocados, pitted and sliced.
- 2 heads of romaine lettuce
For the dressing:
- 1 cup strawberries
- 1/3 cup bacon grease
- 2 T apple cider vinegar
- 2 T dijon mustard
For the bacon, I bake an entire package of 12 in oven at 350 for 25-35 minutes depending on thickness. For eggs, bring salty water to boil, and boil for 15 minutes, drain and rinse with cold water immediately. Let cool, then peel and slice. For ease, I use an entire already roasted chicken. Pull pieces and break into bite size. Rinse and chop lettuce. Assemble all ingredients with avocado and cheese on top. If placing in mason jars, start at bottom of jar with chicken, carrots, cheese, egg, strawberries and lettuce. Omit avocado. Serve with dressing on side, or at the bottom of jar.
For dressing, puree all ingredients in your blender. Make sure bacon grease is cooled enough, and mix with vinegar, mustard and chopped strawberries.