Chicken Cobb Salad Recipe

Prep chicken

Pat chicken breasts dry. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken breasts and cook 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Prepare lettuces

While the chicken cooks, wash and dry the Romaine and iceberg. Chop or tear Romaine into bite-sized pieces to equal about 6 cups and shred iceberg into 2 cups. Place in a large bowl or on a serving platter in an even layer.

Cook bacon

Cook 6 slices of bacon until crisp (in a skillet over medium heat about 6–8 minutes, or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels, then chop into bite-size pieces.

Prepare eggs

Place 3 eggs in a pot, cover with cold water by 1 inch, bring to a boil over high heat. As soon as water boils, remove from heat, cover and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Chop produce & assemble

Core and slice 2 tomatoes into wedges or 1/2-inch dice. Halve and pit 1 avocado, slice thinly and toss gently with a squeeze of lemon juice to prevent browning. Thinly slice 2 scallions. Arrange sliced chicken, bacon pieces, quartered eggs, tomato, avocado, crumbled blue cheese (3 oz), and sliced scallions in rows or clusters over the bed of lettuces. Sprinkle 1 tablespoon chopped chives over the top if using.

Final seasoning

Season assembled salad lightly with a pinch of salt and a few grinds of black pepper before dressing, if desired.

In a small bowl or jar, combine 1 tablespoon mayonnaise, 3 tablespoons Greek yogurt (or sour cream), 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, and 1 teaspoon minced garlic. Whisk or shake until smooth and emulsified.

Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a pinch more honey if you prefer sweeter, or a splash more vinegar for brightness. Finish with 1/2 teaspoon freshly ground black pepper.

Serve: Drizzle dressing over the assembled salad or serve on the side. Toss gently at the table or let diners serve themselves so components remain distinct (traditional Cobb arrangement keeps ingredients separated).