Cobb Salad Recipe

Wash and spin-dry the romaine lettuce and optional baby greens until very dry. Tear or chop romaine into bite-sized pieces and place in a large shallow serving bowl or on a platter so toppings can be arranged in rows.

Cook bacon

Cook bacon strips in a skillet over medium heat until crisp (about 8–10 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces.

Prepare eggs

Place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then cover and remove from heat. Let sit 10–12 minutes for fully set yolks. Transfer eggs to an ice bath, peel, and quarter.

Prepare chicken

If using leftover or rotisserie chicken, shred or dice into 1/2-inch pieces. If cooking fresh, season 2 boneless skinless chicken breasts with salt and pepper and sear in a skillet with 1 tablespoon oil over medium-high heat 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice.

Dice tomatoes, slice or dice avocado just before assembling (to avoid browning), and thinly slice cucumber if using. Crumble blue cheese and thinly slice chives.

Arrange toppings over the bed of greens in separate rows or sections: place chicken, bacon, eggs, tomatoes, avocado, cucumber, and crumbled blue cheese. Sprinkle chives over the top.

In a small bowl or jar, combine red wine vinegar, minced shallot, Dijon mustard, honey, salt, and black pepper. Whisk to combine.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or tighten jar lid and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if desired.

If dressing is too sharp, add 1–2 teaspoons water to mellow; if too thick, thin with 1 teaspoon water at a time until desired consistency.

Either drizzle dressing over the assembled salad just before serving (about 3–4 tablespoons per serving) or serve on the side for people to dress their own plates.