Cobb Salad Recipe

Hard-boil eggs

Place 4 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath for 5 minutes, then peel and quarter or slice.

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven: arrange 6 bacon slices on a rimmed baking sheet lined with foil and a rack. Bake 12–16 minutes until crisp. For skillet: cook over medium heat, turning, until crisp, about 8–10 minutes. Drain on paper towels, then chop into bite-sized pieces.

Prepare cooked chicken

If you have leftover rotisserie or roasted chicken, shred or dice about 2 cups. To poach fresh chicken: place two boneless skinless chicken breasts in a saucepan, cover with water or low-sodium broth, add a pinch of salt, bring to a simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice.

Make vinaigrette

In a small bowl or jar combine 6 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as needed.

Prepare vegetables and cheeses: wash and spin dry the romaine and baby greens. Roughly chop or tear the romaine into bite-sized pieces and combine with the baby greens in a large bowl or on a serving platter. Core and dice 2 Roma tomatoes; slice and halve 1 English cucumber; dice 1 avocado just before assembly to avoid browning; thinly slice 2 green onions. Dice or halve fresh mozzarella into 1/2-inch pieces and shred 1 cup sharp cheddar if not pre-shredded.

On a large serving platter or in a wide shallow bowl, spread the lettuce mixture evenly as the base. Arrange the prepared ingredients in rows or sections on top of the lettuce: place the shredded/diced chicken in one row (about 2 cups), chopped bacon in another, quartered hard-boiled eggs, diced tomatoes, cucumber halves, diced avocado, mozzarella, and shredded cheddar. Scatter sliced green onions over the top.

Drizzle dressing over the salad just before serving, or serve the vinaigrette on the side. Gently toss individual portions when plating or allow guests to serve themselves from the platter. Garnish with chopped parsley or chives and serve with lemon wedges if desired.