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29 Newbury Cobb Salad with Champagne Vinaigrette
Makes 1 Serving
*4 oz. iceberg lettuce, shredded
*1/4 avocado, peeled and diced
*6 oz. grilled boneless, skinless chicken breast (See Notes)
*3 strips cooked bacon, diced
*1 hard boiled egg, diced
*4 small cherry tomatoes, halved
*1/2 oz. champagne vinegar
*1 1/2 oz. extra virgin olive oil
*Pinch of minced garlic
*Pinch of salt and pepper
*Fresh chopped parsley
1Place lettuce on serving plate. Arrange avocado, chicken, bacon, egg and tomatoes in rows on top of the greens.
2To prepare the champagne vinaigrette, combine the champagne vinegar, extra virgin olive oil, garlic, salt and pepper. Mix well. Drizzle dressing over the salad. Top with chopped parsley.
  • To prepare a New England Cobb Salad, substitute the chicken with lobster meat from a one-pound boiled lobster tail.
  • Recipe may be multiplied for additional servings.

29 Newbury Restaurant, 29 Newbury Street, Boston, MA