Chicken Cobb Recipe
Diced grilled chicken, mixed greens, avocado, bleu cheese crumbles, bacon, cherry tomatoes, choice of dressing.
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Ingredients
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Salad base & toppings
Chicken marinade & cooking (if grilling from raw)
Dressing (choice)
Finishing & optional
Method
Chicken marinade & cooking (if grilling from raw)
- 1
Marinate chicken
Pat chicken breasts dry. In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano/thyme. Add chicken and coat evenly. Let marinate at room temperature 15–20 minutes or refrigerate up to 2 hours.
- 2
Grill or pan-sear chicken
Preheat grill to medium-high (about 400°F / 200°C) or heat a skillet over medium-high heat. Grill chicken 5–7 minutes per side (or cook in skillet 5–7 minutes per side) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes. Slice or dice into roughly 1/2-inch pieces to yield about 2 cups diced chicken.
Salad base & toppings
- 3
Prepare the greens: rinse and spin-dry 6 cups mixed salad greens, then place in a large shallow bowl or divide among serving plates.
- 4
Cook bacon: if not already cooked, place 6 bacon slices in a cold skillet, turn heat to medium, and cook until crisp (about 8–10 minutes), turning occasionally. Drain on paper towels, then crumble or chop into bite-sized pieces.
- 5
Prepare eggs and vegetables: hard-boil 2 eggs (place in boiling water 9–11 minutes for firm yolks), cool in ice water, peel and quarter. Halve 1 cup cherry tomatoes. Dice 1 avocado right before serving to prevent browning.
- 6
Assemble the Cobb: arrange the mixed greens in a single layer on the platter or plates. In rows or sections on top of the greens, place the diced grilled chicken (2 cups), crumbled bacon (from 6 slices), diced avocado (1 whole), 1 cup bleu cheese crumbles, halved cherry tomatoes (1 cup), and quartered hard-boiled eggs.
Dressing & finishing
- 7
Dress and season: drizzle the red wine vinaigrette (about 1 cup total for family-style; use 1–2 tbs per serving or allow guests to add to taste). Lightly season with 1/4 tsp salt and 1/4 tsp black pepper over the assembled salad, if desired.
- 8