Robert H. Cobb Salad Recipe

Prepare proteins and toppings

If you don't have roasted chicken ready, roast 2 boneless skinless chicken breasts at 400°F (200°C) for 20–25 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred to yield about 2 cups. Hard-cook 2 eggs by simmering 9 minutes, cool in ice bath, peel and quarter. Cook 4 slices of bacon in a skillet until crisp, drain on paper towels and crumble.

Place 6 cups of organic mixed salad greens into a large shallow bowl or on a platter, spreading them evenly to create the Cobb-style base.

Arrange the salad components in rows or sections across the greens: place the 2 cups roasted chicken in one row, 1 cup diced avocado in another, 3 oz crumbled blue cheese in another, quartered eggs in a row, 1 cup halved cherry tomatoes, crumbled bacon (from 4 slices) and 2 tbsp sliced green onions. This classic presentation makes the salad easy to serve.

Salt and pepper the avocado lightly to taste (use about 1/8 tsp salt and a few grinds of pepper) to enhance flavor and slow browning.

In a jar or small bowl combine 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1 tsp salt and 1 tsp freshly ground black pepper. Add 1 tsp balsamic vinegar and whisk briefly to combine.

Slowly whisk in 1 cup extra-virgin olive oil in a steady stream until the dressing emulsifies and becomes slightly thickened. Alternatively, shake all ingredients in a jar with a tight lid for 30 seconds.

Taste the vinaigrette and adjust: add up to 1 tbsp additional balsamic vinegar for more acidity or 1/2 tsp more honey for sweetness, and correct seasoning with salt and pepper as desired.

Drizzle the vinaigrette over the arranged salad just before serving, about 2–4 tablespoons per serving (roughly 1/3 to 3/4 cup total depending on preference). Toss gently on individual plates or serve family-style with dressing on the side.