Cobb Salad with Preserved Lemon Dressing

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Cobb Salad with Preserved Lemon Dressing

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  • For the salad:
  • 2 heads of Bibb or Boston lettuce, trimmed, rinsed, and dried
  • 1 lb chicken breast, roasted or sauteed and cut into cubes
  • 3 hard boiled eggs, sliced
  • 1/2 cup Mina pitted green or purple Beldi olives, whole or halved
  • 2 Avocados cubed
  • 1 1/2 cups cherry tomatoes halved
  • 1 small red onion sliced
  • 3 mini cucumbers sliced
  • 3/4 cup roasted corn
  • 3/4 cup crumbled feta
  • For the dressing:
  • 1/4 cup Mina extra-virgin olive oil
  • 1 tsp Mina preserved lemon finely chopped
  • Juice of half a lemon
  • 1 tbsp Dijon mustard
  • 1/4 tsp Oregano (optional)


  1. On a large round or oval serving plate, create a bed of lettuce leaves. Arrange the chicken, eggs, olives, avocadoes, cherry tomatoes, onion, cucumbers, corn, and feta into sections.
  2. In a small bowl, whisk together the olive oil, preserved lemon, lemon juice, Dijon mustard, and oregano. Drizzle over the salad and serve. Enjoy!
Cobb Salad with Preserved Lemon Dressing
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