Spanish-Style Cobb Salad
Servings
8people
Servings
8people
Ingredients
Dressing
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp sherry vinegar
  • 1 Tbsp freshly squeezed orange juice
  • 1tsp orange zest
  • 1/2tsp honey
  • 1/4tsp sweet smoked paprika
Chicken marinade
  • 1 garlic clovepeeled
  • Pinch of salt
  • 1 Tbsp extra-virgin olive oil
  • 1/4tsp sweet smoked paprika
  • 1/4tsp black pepper
  • 1tsp fresh chopped rosemary
  • 2oz chicken breastsabout 14total
Salad
  • 2oz serrano hamcut in 1 semi-thick slice
  • 3 hard-boiled organic eggsrecently prepared
  • 1/4tsp hot smoked paprika
  • 1/2pint drygrape tomatoes
  • Pinch of salt
  • Pinch of pepper
  • 3oz romaine heartsabout 18in total, washed and finely chopped
  • 2oz manchego cheesecubed
  • 18 to 20 manzanilla stuffed olivesabout 2 oz
Instructions
  1. For dressing, in Mason jar fitted with lid, combine olive oil, sherry vinegar, orange juice, orange zest, honey, and sweet smoked paprika. Shake well and set aside.
  2. For chicken marinade, finely chop garlic; work salt into chopped garlic on cutting board and continue to mince with knife. Add to glass container with lid, along with olive oil, sweet smoked paprika, black pepper, and rosemary. Add chicken breasts to container and work mixture into both sides. Seal container and refrigerate for about 2 hours.
  3. Chop ham into a fine dice and cook on low to medium heat until fat begins to render and ham becomes crispy. Drain and set aside.
  4. Peel hard-boiled eggs and slice in quarters. Dust with hot smoked paprika.
  5. Quarter grape tomatoes, season with pinch of salt and pepper, and in small bowl, combine with about 1 Tbsp dressing.
  6. To assemble salad, in large bowl or platter, toss romaine with remaining dressing. Arrange cheese, ham, eggs, dressed tomatoes, and olives in rows over salad. Bring to the table and allow guests to pick their own or toss once more to combine.
Recipe Notes

Per serving: 262 calories; 16 g protein; 14 g total fat (4 g sat. fat); 19 g total carbohydrates (8 g sugars, 4 g fiber); 361 mg sodium