Cobb Salad
A colorful classic piled high with juicy chicken, crisp bacon, creamy avocado, jammy eggs, ripe tomatoes, and tangy blue cheese—finished with a punchy red wine vinaigrette.
Equipment
- Large skillet
- Saucepan
- Mixing Bowl
- Whisk
- Cutting Board
Ingredients
Salad
- 8 cups romaine (cos) lettuce, chopped loosely packed
- 2 chicken breasts seasoned with salt & pepper
- 6 slices streaky bacon cooked until crisp
- 4 large eggs boiled to your liking
- 1 large avocado peeled and sliced
- 2 cups cherry tomatoes, halved
- 3.5 oz blue cheese, crumbled
- 2 tbsp chives finely sliced, optional
Cobb Salad Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp Worcestershire sauce
- 1/2 tsp sugar
- 1/2 tsp fine sea salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Cook the bacon: Add bacon to a cold skillet and place over medium heat. Cook, turning, until golden and crisp. Transfer to paper towel to drain. Reserve 1 tablespoon bacon fat in the pan (optional, for the chicken).
- Cook the chicken: Season chicken breasts all over with salt and pepper. Sear in the skillet (with a little bacon fat or 1 tsp oil) over medium heat for 4–5 minutes per side, until just cooked through. Rest 5 minutes, then slice across the grain.
- Boil the eggs: Lower eggs into gently boiling water and cook 7–8 minutes for jammy centers or 9–10 minutes for fully set. Cool under cold running water, peel, and halve or chop.
- Make the dressing: Whisk olive oil, red wine vinegar, Dijon, garlic, Worcestershire, sugar, salt, and pepper in a bowl until emulsified. Taste and adjust seasoning.
- Assemble: Spread chopped romaine on a large platter. Arrange sliced chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat rows. Scatter chives over the top (optional).
- Dress & serve: Lightly toss the lettuce with a spoonful of dressing, then drizzle more over the arranged toppings just before serving. Serve remaining dressing on the side.
Notes
Cook the chicken in the bacon drippings for extra flavor, or use 1 teaspoon olive oil if you prefer it lighter.
For jammy eggs, aim for 7–8 minutes; for fully set yolks, 9–10 minutes. Shock in cold water for easy peeling.
Make-ahead: Keep components separate and chilled (dressing in a jar). Slice avocado at the last minute to prevent browning.
Cheese swap: Not a blue cheese fan? Feta or goat cheese delivers creamy contrast with a milder bite.
Leftovers: Dressed salad is best eaten right away. Undressed components keep 2–3 days in the fridge; bacon stays crisp stored separately.
Nutrition
Calories: 680kcalCarbohydrates: 12gProtein: 45gFat: 49gSaturated Fat: 12gCholesterol: 330mgSodium: 980mgPotassium: 1150mgFiber: 6gSugar: 5gVitamin A: 4200IUVitamin C: 26mgCalcium: 180mgIron: 3.2mg
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