Bpk California Cobb Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crisp to your liking. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces.

Prepare chicken

If using grilled chicken: season two boneless skinless chicken breasts (about 12 oz total) with salt and pepper and a little olive oil. Grill over medium-high heat 6–8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/4-inch strips. If using chicken salad: measure 12 oz prepared chicken salad and keep refrigerated until assembly.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. Drain, cool in an ice bath 5 minutes, peel, and quarter each egg.

Prepare tomatoes and avocado

Rinse and drain grape tomatoes; halve them. Halve the avocado, remove pit, peel or scoop flesh, and slice into 1/4-inch slices. To prevent browning, toss avocado lightly with a squeeze of lemon if desired.

Portion bleu cheese

Measure bleu cheese crumbles (about 3 oz) and set aside at room temperature for easier crumbling.

In a bowl, whisk together mayonnaise (1/4 cup), buttermilk (1/4 cup), sour cream (2 tablespoons), white wine vinegar (1 tsp), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (1/2 tsp), chopped chives (1 tbsp), salt (1/2 tsp), and black pepper (1/4 tsp) until smooth and emulsified. Taste and adjust seasoning—add more buttermilk to thin to desired consistency. Refrigerate until ready to serve. (Makes about 3/4 cup.)

Place 6 cups mixed greens onto a large platter or divide among 2–3 plates for individual servings.

Arrange salad components in rows or sections atop the greens: halved grape tomatoes (1 cup), sliced avocado (1 whole), quartered hard-boiled eggs (2 eggs), chopped bacon (from 6 slices), bleu cheese crumbles (3 oz), and grilled chicken slices or chicken salad (12 oz).

If desired, drizzle a teaspoon of olive oil over the avocado and chicken for extra sheen and flavor. Garnish with lemon wedges on the side.

Serve with house dressing on the side or lightly drizzle 2–4 tablespoons over the salad just before serving. Toss gently if diners prefer a mixed salad, or leave arranged for a classic Cobb presentation.