Tossed Cobb Recipe

Dry the romaine and arugula thoroughly in a salad spinner or with paper towels. Place the chopped romaine and arugula in a large mixing bowl.

Prepare chicken (if not pre-cooked)

If using raw chicken breasts: season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into bite-size pieces. Cool to room temperature before adding to salad.

Hard boil eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, cover, remove from heat and let sit 10–12 minutes. Transfer to an ice bath, peel, and quarter.

Cook bacon: in a skillet over medium heat, cook bacon until crisp, transfer to a paper towel-lined plate to drain, then chop into bite-size pieces.

Prepare tomatoes, avocado and bleu cheese: dice tomatoes and avocado just before assembly to avoid browning. Crumble bleu cheese and set aside.

Roast or boil tomatillos and jalapeño: for a brighter, slightly charred flavor, broil tomatillos and jalapeño on a baking sheet 4–6 minutes until lightly charred, turning once. Alternatively, simmer in boiling water 3–4 minutes until softened. Let cool slightly.

Combine dressing ingredients: in a blender or food processor add tomatillos, jalapeño (adjust amount to taste), cilantro, Greek yogurt, olive oil, lime juice, garlic, honey, salt and pepper. Blend until smooth, adding 1–2 tablespoons water to reach a pourable but creamy consistency. Taste and adjust seasoning—add more lime for brightness, honey for sweetness, or salt as needed.

Chill: transfer dressing to a container and chill for at least 15 minutes to let flavors meld. Stir before serving and adjust consistency with water if too thick.

Lightly dress greens: drizzle 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper over the romaine and arugula in the large bowl. Toss gently to coat evenly.

Add proteins and toppings: add the sliced/shredded chicken, chopped bacon, quartered eggs, diced tomatoes, diced avocado and crumbled bleu cheese to the greens. Toss gently but thoroughly so ingredients are evenly distributed.

Serve with dressing on the side: portion salad into 4 bowls (see servings). Serve the house tomatillo dressing on the side in a small pitcher or ramekin so guests can add to taste. If serving immediately, top with a little extra crumbled bleu cheese and a few bacon pieces for presentation.

Storage note: if making ahead, keep dressing separate and add avocado and bacon just before serving to maintain texture. Leftovers best consumed within 1 day.