Cobb Recipe

Wash and dry romaine, iceberg, and spinach thoroughly. Chop romaine and iceberg into bite-size pieces and roughly chop the spinach. Place all greens into a large salad bowl or onto a platter and toss gently to combine.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Prepare chicken

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

Halve or slice avocados and toss gently with a light sprinkle of salt and a few drops of lemon juice to prevent browning. Halve cherry tomatoes if large. Crumble blue cheese and slice chives thinly.

Arrange toppings in rows or clusters over the greens: place chicken, bacon, eggs, avocado, tomatoes, and blue cheese in separate lines or sections so diners can see each component.

In a small bowl or jar, whisk together red wine vinegar, dijon mustard, honey, minced garlic, salt, and black pepper. While whisking continuously, slowly drizzle in the olive oil to emulsify, or shake vigorously in a closed jar until combined and slightly thickened. Taste and adjust seasoning.

Drizzle desired amount of dressing over the assembled Cobb just before serving, or serve dressing on the side. Toss gently at the table or allow guests to pick components onto individual plates and dress to taste.