Cobb Salad Recipe

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make a bright marinade.

Pound chicken breasts to even thickness if needed. Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal and refrigerate for 20–30 minutes to let flavors infuse.

Remove chicken from marinade; discard marinade. Grill over medium-high heat for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice into 1/2-inch strips.

Cook bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain.

For hard-boiled eggs: place eggs in a saucepan, cover with water by 1 inch, bring to a boil, then simmer 9–10 minutes. Drain and cool under cold running water, then peel and halve.

Wash and dry the lettuce; tear into bite-sized pieces. Dice tomatoes and slice cucumber.

To serve, arrange a bed of torn greens on each plate.

Distribute sliced chicken, egg halves, crumbled bacon, shredded cheddar, diced tomatoes, and cucumber over the greens in neat rows or a fan arrangement. Sprinkle additional cheese if desired.

Serve with the dressing on the side. Guests can add 1–2 tablespoons dressing or to taste. Available options: spicy low-calorie ranch, Caesar, Italian, or secret sauce.