Abrahms' Family Recipes Cobb Salad mit Feta Meal plan
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Cobb Salad mit Feta

  1. Morning prep, done ahead so nothing touches heat at dinner: cold-water start eggs 3, bring to a boil, simmer ⏲ 9–10 minutes, then into an ice bath and peel. Refrigerate.
  2. Cook bacon 100 g in a pan or oven until crisp. Chop once cool. Refrigerate.
  3. Poach or roast chicken breast 300 g until just cooked through (poaching: simmer in salted water ⏲ 12–15 minutes depending on thickness). Chill, then dice or shred. Refrigerate.
  4. At dinner, whisk together olive oil 60 ml, red wine vinegar 20 ml, dijon mustard 5 g, salt, and black pepper to make the dressing.
  5. Spread chopped romaine lettuce 200 g as the base on a platter or in bowls. Arrange the chilled chicken, halved eggs, chopped bacon, halved cherry tomatoes 200 g, diced avocado 1, and feta 80 g in rows or sections on top — classic Cobb style, or toss it all together.
  6. Drizzle the dressing over just before serving, or serve it on the side so the lettuce doesn't wilt if there are leftovers.

Serves 3