Cobb Salad Recipe

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. Arrange bacon slices on a rimmed baking sheet lined with foil and a rack or lay flat in skillet. Bake 12–18 minutes until crisp (or cook in skillet over medium-high heat 8–10 minutes), turning once if pan-cooking. Drain on paper towels, then crumble or chop into bite-sized pieces.

Cook or shred chicken

If using raw chicken, poach or grill 2 boneless skinless breasts (~12–16 minutes to internal 165°F/74°C), then rest and shred or dice. If using rotisserie chicken, remove skin and shred enough to measure 2 cups. Season lightly with salt and pepper.

Hard-boil eggs

Place eggs in a pot and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes. Transfer to an ice bath 5 minutes, peel, and quarter or slice each egg.

Wash and thoroughly dry the romaine and mixed greens. Chop romaine into 1-inch pieces. Slice cherry tomatoes in half. Peel (if desired) and thinly slice the cucumber into half-moons or rounds. Halve the avocado, remove the pit, dice the flesh and toss immediately with a squeeze of lemon to prevent browning.

In a small bowl or jar, whisk together mayonnaise, sour cream or Greek yogurt, red wine vinegar, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil until emulsified and smooth. Taste and adjust seasoning (add a pinch of sugar if too tangy or more lemon/vinegar for brightness). Refrigerate until assembly.

On a large platter or in a shallow bowl, spread the chopped romaine and mixed greens evenly as the base.

Arrange the chicken, quartered or sliced eggs, cherry tomatoes, cucumber slices, diced avocado and crumbled bacon in separate rows or sections over the greens so each ingredient is visible (traditional Cobb presentation).

Sprinkle the crumbled blue cheese over the top and add sliced chives and extra blue cheese if using.

Drizzle the dressing over the salad right before serving, or serve dressing on the side. Toss gently at the table or let diners take from the arranged rows. Finish with a grind of fresh black pepper and a light sprinkle of salt if needed.