Asparagus and Artichoke Cobb-Style Salad
As the weather gets increasingly more beautiful here in the Northwest, I began pivoting from soups to salads. Cobb-style salads are an all-time favorite in our home. So, with a few twists and turns, I came up with a spring-time Cobb with fresh asparagus and marinated artichoke hearts. I think you might like this very green salad too!
Though red onion and garlic oil are pictured here, I choose not to use either. A small clove of smashed, minced garlic works in place of the garlic oil, but either will work. If you really like the onion flavor but wish to keep it green, try a scallion instead. Choose to make this your own spring-time salad.
2 servings
INGREDIENTS:
1 teaspoon Dijon mustard
1 small garlic clove, peeled, smashed, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 slices bacon
1 boneless, skinless, chicken breast, pounded between plastic wrap to equal thickness
6 ounces fresh asparagus (about 10 medium spears)
½ to 1 small head romaine lettuce, washed, drained, thinly sliced
½ cup marinated artichoke hearts, drained, chopped
1 small avocado, peeled, pitted, small diced
¼ cup blue cheese or feta cheese, crumbled
DIRECTIONS:
To make vinaigrette: Place the mustard and minced garlic in a small bowl. Slowly whip in the olive oil, followed by the lemon juice. Set it aside.
In a cast iron skillet over medium heat, add the bacon. Cook slowly until browned and crispy, about eight to ten minutes. Drain on paper towels, crumble, and reserve. Salt and pepper the chicken breast. Over medium-high heat, add the chicken breast to the skillet and cook on both sides until golden and thoroughly cooked, about seven to nine minutes. Remove to a cutting board, and when the chicken is cooled, cut it into bite-sized pieces.
Place the asparagus in a stainless-steel skillet over medium-high heat and pour boiling water over the top, cooking until slightly softened, for about three to four minutes. Remove the asparagus to a colander, run cold water over the spears until chilled, and drain. Chop it into bite-sized pieces and reserve.
To serve: Spread the lettuce onto two dinner plates. Lay the asparagus, artichoke, avocado, and chicken in lines over the lettuce. Drizzle the vinaigrette over the top. Sprinkle the crumbled bacon and cheese over the top and serve.
Asparagus and Artichoke Cobb-Style Salad
Ingredients
- 1 teaspoon Dijon mustard
- 1 small garlic clove, peeled, smashed, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 slices bacon
- 1 boneless, skinless, chicken breast, pounded between plastic wrap to equal thickness
- 6 ounces fresh asparagus (about 10 medium spears)
- ½ to 1 small head romaine lettuce, washed, drained, thinly sliced
- ½ cup marinated artichoke hearts, drained, chopped
- 1 small avocado, peeled, pitted, small diced
- ¼ cup blue cheese or feta cheese, crumbled
Instructions
- To make vinaigrette: Place the mustard and minced garlic in a small bowl. Slowly whip in the olive oil, followed by the lemon juice. Set it aside.
- In a cast iron skillet over medium heat, add the bacon. Cook slowly until browned and crispy, about eight to ten minutes. Drain on paper towels, crumble, and reserve. Salt and pepper the chicken breast. Over medium-high heat, add the chicken breast to the skillet and cook on both sides until golden and thoroughly cooked, about seven to nine minutes. Remove to a cutting board, and when the chicken is cooled, cut it into bite-sized pieces.
- Place the asparagus in a stainless-steel skillet over medium-high heat and pour boiling water over the top, cooking until slightly softened, for about three to four minutes. Remove the asparagus to a colander, run cold water over the spears until chilled, and drain. Chop it into bite-sized pieces and reserve.
- To serve: Spread the lettuce onto two dinner plates. Lay the asparagus, artichoke, avocado, and chicken in lines over the lettuce. Drizzle the vinaigrette over the top. Sprinkle the crumbled bacon and cheese over the top and serve.
Nutrition Facts
Calories
668.71Fat (grams)
50.48 gSat. Fat (grams)
11.39 gCarbs (grams)
21.34 gFiber (grams)
12.98 gNet carbs
8.37 gSugar (grams)
4.96 gProtein (grams)
36.91 gSodium (milligrams)
710.15 mgCholesterol (grams)
99.5 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.