Jennifer Aniston Cobb Salad! I assume this is one of the salads she ate on set while shooting Friends. Chicken, garbanzo beans, tomatoes, crispy bacon, what more could you ask for? It’s delicious!
I saw this video the other day, and knew I had to make this salad for myself. I skipped the iceberg lettuce because as Jennifer says, it has little to no nutritional value and added pecans and hard boiled eggs. And I made my own dressing.
Like Jennifer, I am obsessed with salads. Someone asked me the other day how many times a week do I eat a salad. The question should be: How many times a day do I eat a salad. I will usually have at least one salad a day. Usually for lunch but sometimes for lunch and dinner. I love salads and unlike some people, they really do fill me up and satisfy me. I really think it’s all about the ingredients, how they are prepared and the dressing. I need texture, I want color, I want flavor and boy, the dressing better be good.
Jennifer Aniston Cobb Salad
When I shared this salad, this is supposedly one of the salads Jennifer made and ate on the set of Friends for 10 years! Bulgur, cucumbers, chickpeas, mint, parsley and more, you guys loved it! This Cobb is pretty straightforward, packed with flavor and protein. If you try it, let me know what you think!
Jennifer Aniston Cobb Salad
Ingredients
For the Dijon vinaigrette dressing:
- 1 to 2 teaspoons Dijon mustard*
- 2 to 3 tablespoons apple cider vinegar
- 1/2 to 3/4 cup good quality olive oil extra virgin
- Salt and pepper to taste
For the chicken:
- 1 tablespoon avocado oil or olive oil
- 2 marinated chicken breasts see below for my recipe**
For the salad:
- 1 head romaine lettuce chopped
- tomatoes chopped or sliced cherry tomatoes
- 1/2 can garbanzo beans drained and rinsed
- 1/2 to 1 cup salami chopped
- 5 to 6 slices cooked crispy bacon broken into tiny pieces
- Pecorino, Parmesan or blue cheese crumbles grated
- chopped pecans optional
- 3 to 4 large hard boiled eggs roughly chopped, optional
Instructions
For the Dijon vinaigrette dressing:
- Add the Dijon mustard to your small bowl or mason jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Taste and adjust anything as needed.
For the chicken:
- Using a pan over high heat, add the avocado oil. After 1 minute, add your chicken breasts and cover the pan with a lid. I let the chicken cook for about 4 to 5 minutes on each side. So, let the chicken cook, flip the chicken, cover with lid and let the chicken cook some more. Your chicken is ready when it registers 165 F with an instant read thermometer in the thickest part of the breast. Remove from heat and let rest.
- Chop cooked chicken breasts into chunks and set aside.
For the salad:
- Using a large mixing bowl, combine the chopped romaine lettuce, tomatoes, garbanzo beans, salami, crispy bacon, chicken, Pecorino, Parmesan or blue cheese crumbles (whatever you are using), pecans and hard boiled eggs (if adding). Mix together, add the dressing, toss together again and serve! Alternatively, you can serve the salad with the dressing at the table. Enjoy!
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