Cobb Salad Recipe

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, cover, remove from heat and let sit for 9 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter lengthwise; set aside.

Wash and dry romaine and baby greens thoroughly. Chop or tear romaine into bite-sized pieces and place in a large salad bowl. Halve cherry tomatoes and slice cucumber. Slice avocado just before assembly to prevent browning; squeeze a little lemon juice over slices if desired. Set prepared vegetables aside.

Pat chicken pieces dry with paper towels and season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper.

In a shallow bowl whisk together 1 egg and buttermilk. In a separate shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Place panko breadcrumbs in a third shallow dish.

Working in batches, dip chicken pieces into flour mixture, shaking off excess, then into the egg-buttermilk mixture, then press into panko to fully coat. For extra crispiness double-dip: return to egg mixture then panko again.

Heat neutral oil in a heavy skillet over medium-high heat to 350°F (175°C) or until shimmering. Fry chicken bites in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm. Total frying time will be about 8–12 minutes per batch depending on size.

If you prefer a lower-oil option: preheat oven to 425°F (220°C), place coated bites on a baking sheet lined with parchment, spray lightly with oil, and bake 12–15 minutes, flipping once, until golden and cooked through.

Cook bacon until crisp in a skillet or in the oven on a rimmed sheet at 400°F (200°C) for 12–18 minutes depending on thickness. Drain on paper towels and chop into bite-sized pieces.

Shred cheddar cheese if not pre-shredded and set aside.

In a small bowl whisk together mayonnaise, sour cream or Greek yogurt, red wine vinegar, Dijon mustard, honey, Worcestershire sauce, salt, black pepper and lemon juice until smooth and emulsified. Taste and adjust seasoning. Refrigerate until ready to use.

Arrange the romaine and mixed greens in a large platter or split between 4 plates (serves 4). Neatly row or section the toppings across the salad: place halved cherry tomatoes, cucumber slices, quartered hard-boiled eggs, chopped bacon, shredded cheddar and sliced avocado in separate rows or clusters to create the classic Cobb presentation.

Nestle warm crispy chicken bites on top or in their own row. Sprinkle a little finishing kosher salt and freshly ground black pepper over avocado and eggs to taste.

Drizzle dressing lightly over each plated salad or serve on the side. Toss just before eating if you prefer a mixed salad. Serve immediately while chicken is warm and avocado is fresh.