Chicken Cobb Salad Recipe

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl or divide among 4 individual serving plates (about 2 cups per serving).

Halve the cherry or grape tomatoes. Scatter the tomatoes evenly over the romaine (about 3 tablespoons per serving).

If using fresh corn: cook 1 ear (or thawed frozen corn) by boiling 3 minutes or grilling briefly, then cut kernels from the cob and cool. Add 1 cup of corn kernels to the bowl and toss gently.

Peel and slice the avocado in half; remove pit, slice each half into thin slices and fan over the salad just before serving to prevent browning. Sprinkle with a small pinch of salt and lemon juice to maintain color.

Peel the hard-boiled eggs, quarter each egg and arrange over the salad (half an egg per serving).

Bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-size pieces. Distribute evenly over salad (about 1.5 slices per serving).

Grilled Chicken (preferred)

Pat chicken breasts dry. In a small bowl, mix 1 tablespoon olive oil, minced garlic, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Brush or rub onto both sides of chicken. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice into 1/2-inch strips and place over salad (one breast serves two).

Fried Chicken (optional)

If frying, flatten chicken breasts to even thickness (about 1/2 inch). Combine flour, paprika, garlic powder and 1/2 tsp salt in a shallow bowl. Dip chicken in buttermilk, then dredge in seasoned flour, pressing to adhere. Heat about 1 cup oil in a skillet over medium-high until shimmering. Fry chicken 3–4 minutes per side until golden and cooked through (165°F / 74°C). Transfer to a rack or paper towels to drain, slice and add to salad.

Crumble blue cheese over the assembled salad evenly (about 2 tablespoons per serving).

In a small bowl, whisk ranch dressing with 1 tablespoon fresh lemon juice, 1/2 tsp salt and 1/2 tsp black pepper until smooth and slightly brightened by the lemon. Taste and adjust salt/pepper to preference.

Drizzle the dressing over the salad just before serving (about 3 tablespoons per serving), or serve dressing on the side.

Toss gently if desired, or arrange components (lettuce, corn, tomatoes, eggs, avocado, bacon, chicken, blue cheese) in rows for a classic Cobb presentation. Serve immediately.