Cobb Salad Recipe

Wash and chop greens

Rinse the romaine, iceberg and spinach under cold water. Dry thoroughly using a salad spinner or clean kitchen towel. Chop the romaine and iceberg into roughly 1-inch pieces and tear the spinach if large. Place the mixed greens in a large shallow serving bowl or on a platter and chill briefly while you prepare toppings (5–10 minutes).

Cook and prepare chicken (if not pre-cooked)

If you are using raw chicken: preheat oven to 400°F (200°C) or heat a skillet over medium-high heat with 1 tbs oil. Season two boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Roast in the oven for 18–22 minutes until internal temperature reaches 165°F (74°C), or sear in the skillet 5–6 minutes per side until cooked through. Let rest 5 minutes, then dice into 1/2-inch pieces to yield about 2 cups.

Cook bacon

Cook 6 bacon slices in a skillet over medium heat until crisp, turning as needed (about 8–10 minutes), or bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels to drain, let cool slightly, then chop into bite-size pieces.

Prepare eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat and let sit 10–11 minutes for fully set yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter each egg.

Prep remaining toppings

Halve 1 cup cherry tomatoes. Peel, pit and dice 1 avocado and squeeze a little lemon juice on it if desired to slow browning. Crumble 3 oz blue cheese and finely chop 1 tbs chives if using.

Assemble toppings on greens

On the chilled bed of greens, arrange the toppings in rows or sections so each ingredient is visible: place diced chicken in a row (about 2 cups), chopped bacon, quartered eggs, halved tomatoes, diced avocado, and crumbled blue cheese. Sprinkle chives over the top. This traditional arrangement makes it easy for guests to pick components.

Make the dressing

In a small bowl or jar combine 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove. Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Season with 3/4 tsp salt and 1/4–1/2 tsp freshly ground black pepper to start, taste and adjust—total listed salt and pepper quantities above reflect a guideline; add more to taste. Alternatively put all ingredients in a jar, seal and shake vigorously until combined.

Dress and serve

Just before serving, drizzle dressing over the assembled salad (about half to three-quarters of the dressing, reserve extra on the side). Toss gently at the table or serve as-is so guests can help themselves. Serve immediately so avocado remains fresh and greens stay crisp.