Chicken Cobb Salad Recipe

Wash and dry the romaine and baby kale thoroughly. Chop romaine into 1-inch pieces and remove tough kale stems, then roughly chop kale. Place both greens in a large mixing bowl and gently toss to combine. Chill briefly while you prepare other components.

Cook and prepare bacon

Cook the hickory-smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Make hard-boiled eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then remove from heat, cover, and let sit for 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter each egg.

Shred the rotisserie chicken into bite-sized pieces and if desired, warm gently in a microwave or skillet until just heated through (about 1–2 minutes). Cube or shred the gouda into small pieces. Halve the cherry tomatoes. Slice the avocado just before assembly to prevent browning.

If using store-bought pickled red onion, drain well. If making quick-pickled onions ahead: thinly slice 1 small red onion and cover with a mixture of 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt; refrigerate at least 30 minutes.

Combine mayonnaise, sour cream (or Greek yogurt), parsley, basil, chives, lemon juice, olive oil, minced garlic, anchovy paste (if using), salt and pepper in a food processor or blender. Puree until smooth, scraping down the sides as needed.

If the dressing is too thick, add up to 1 tablespoon water and pulse to reach a pourable but creamy consistency. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Refrigerate until ready to use; dressing will keep covered in the fridge for 3–4 days.

Divide the chilled greens among 2 large bowls (approximately 3 cups greens per serving). Arrange the shredded rotisserie chicken, chopped bacon, quartered hard-boiled eggs, gouda, avocado slices, halved cherry tomatoes and pickled red onion in sections over the greens to create a classic Cobb presentation.

Drizzle each bowl with about 3–4 tablespoons of green goddess dressing (adjust to taste) or serve dressing on the side. Finish with a light sprinkle of coarse salt and freshly ground black pepper and a lemon wedge if desired.

Toss lightly just before eating so the avocado and greens remain fresh. Serve immediately.