Mini Cobb Salad Bread Bowls
If you were a fan of the shrimp that I shared earlier in the week, then you’re in luck because I’m bringing you yet another super simple and easy-to-make recipe today. These Mini Cobb Salad Bread Bowls come together quickly and practically require no cooking at all, if you take some help from the store. I buy some rotisserie chicken from the deli counter (1 breast will do) and shred it. After that, the only cooking involved is boiling some eggs and crisping up some bacon. It really doesn’t get any easier than that. Did I mention that you take this homemade cobb salad and you fill dinner rolls with it? It’s like a cobb salad slider. And if you’re looking for a buffalo chicken spin on this recipe, don’t forget about these sammies from the archives. Either way, it’s a win win in my book.Â
The next time you want a light lunch or are looking for that perfect picnic recipe (especially if you’re social distancing with friends at the park), I hope you’ll give these Mini Cobb Salad Bread Bowls a try. They’re so easy to make and hold up well. Let me know what you think below. I love to hear your thoughts.
Mini Cobb Salad Bread Bowls
Equipment
- Mason jar
- Large bowl
Ingredients
Dressing:
- 1/3 cup red wine vinegar
- 1 tbsp. Dijon mustard
- 2/3 cup extra-virgin olive oil
- 2 garlic cloves grated
- 1/2 teaspoon Italian seasoning
- Kosher salt and black pepper
Salad:
- 1 medium head of Romaine lettuce finely shredded
- 1 pint cherry tomatoes halved
- 4 hard boiled eggs diced
- 8 slices crispy bacon chopped
- 1 cup shredded cooked chicken
- 1 large avocado diced
- 6 ounces feta crumbled
- Kosher salt and coarse black pepper
- 12 dinner rolls
- 1 tablespoon fresh chives for garnish
Instructions
- In a mason jar, combine the red wine vinegar, mustard, oil, garlic, Italian seasoning, and a pinch of salt and pepper. Screw the lid on tight and give it a vigorous shake until well blended. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Set aside. Dressing can be made up to three days in advance and kept in the fridge until ready to use.
- To make the salad, place the lettuce in a very large bowl. Add in the tomatoes, eggs, bacon, chicken, avocado, and feta. Drizzle in about half of the dressing and season with a pinch of salt and pepper. Give it a toss until evenly combined, adding more dressing as you’d like.
- Cut the rolls into little bread bowl, by slicing a bit of the top off and then scooping out some of the insides. Fill each with the salad and garnish with chives. Serve immediately. Enjoy!
