GOURMENT HAVEN COBB SALAD
- Wilson Wilnic
- May 13
- 2 min read
Updated: May 20
A sophisticated gourment haven cob salad featuring crisp rocket leaves, perfectly grilled chicken breast, creamy avocado, soft-boiled eggs with golden centers, feta cheese, cherry tomatoes, and savory crisp turkey bacon. Finished with a delicate olive oil and lemon dressing, this vibrant composition offers a balanced combination of protein, freshness, and luxurious flavor in a modern gourmet presentation.
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Babe gem lettuce | 90 | gm |
Rocket leaves | 15 | gm |
Avocado | 80 | gm (pc) |
Boiled Egg | 1 | pc |
Cherry tomato | 4 | pc |
Fetta cheese | 50 | gm |
Beef bacon | 3 | gm |
Grilled chicken | 70 | gm |
Ranch sauce | 100 | gm |
PREPARATION METHOD AND PROCEDURE
PREPARING THE SALADS
Wash and thoroughly dry the baby gem lettuce and rocket leaves.
Tear the baby gem lettuce into bite-sized pieces and combine with the rocket leaves in a clean mixing bowl.
Add the ranch dressing and gently toss until all the leaves are evenly coated. The greens should be lightly dressed while remaining crisp and vibrant.
PREPARING THE INGREDIATE
Grill the chicken breast until fully cooked, allow it to rest, and cut into uniform cubes.
Cut the soft-boiled eggs into halves.
Halve the cherry tomatoes.
Cube the feta cheese.
Cook the turkey bacon until crisp, then break into bite-sized pieces.
ASSEMBLING THE SALAD
Transfer the dressed greens into a matte black wide-rim bowl, forming a neat mound in the center.
Arrange the grilled chicken, feta cheese, halved eggs, cherry tomatoes, and crisp turkey bacon in distinct sections around the greens to create a balanced and visually appealing composition.
NOTE
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