Chicken Cobb Salad Recipe
a bed of mixed greens and crisp romaine, topped with cherry tomatoes, red onion, chopped hard boiled eggs, bacon, blue cheese & avocado, served with your choice of dressing
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Ingredients
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Salad base
Vegetables & produce
Protein & toppings
Cheese & garnish
Dressing & seasoning
Method
Salad base
- 1
Wash and dry mixed greens and romaine. In a large shallow bowl or platter, arrange mixed greens and chopped romaine in an even layer as the salad base.
Vegetables & produce
- 2
Halve the cherry tomatoes and thinly slice the red onion. Dice the avocado, keeping pieces fairly large so they remain distinct on the salad. Scatter tomatoes and onion over the greens, leaving space for other toppings.
- 3
Protein & toppings
- 4
- 5
Bacon
Cook bacon in a skillet over medium heat until crisp (or bake at 400°F / 200°C for 15–18 minutes). Drain on paper towels and crumble. Keep warm or at room temperature.
- 6
Grilled chicken
Pat chicken breasts dry, rub with 1 tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt (reserve remaining salt if desired). Heat a grill pan or skillet over medium-high heat. Grill or sear chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
- 7
Arrange chopped hard-boiled eggs, crumbled bacon and sliced grilled chicken in separate rows or clusters across the top of the greens for a classic Cobb presentation.
Cheese & garnish
- 8
Dressing & seasoning
- 9
Season the assembled salad lightly with the remaining salt and black pepper, tasting as you go. Serve with 1/2 cup of your choice of dressing on the side or drizzle it over the salad just before serving (approximately 2–3 tablespoons per serving).