Cobb Recipe

Cook bacon in a skillet until crisp. Transfer to paper towels to drain, then crumble.

Season chicken breast with salt and pepper, then cook until fully cooked through (grill, pan-sear, or bake). Allow to rest, then dice or slice.

Hard-boil the eggs: place eggs in a pot, cover with water, bring to a boil, simmer 9–10 minutes, then transfer to an ice bath and peel.

Wash and dry the lettuce; tear into bite-sized pieces and place in a large serving bowl.

Halve the cherry tomatoes and set aside.

Slice the avocado into wedges or slices.

Crumble the blue cheese.

In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper.

Slowly whisk in olive oil to emulsify the dressing.

Toss the lettuce with a portion of the vinaigrette until lightly coated.

Top with sliced chicken, crumbled bacon, tomatoes, avocado, hard-boiled eggs, and blue cheese.

Season to taste with additional salt and pepper if needed and serve immediately.