Jul 13 2026
Restaurants›Joe's American Bar & Grill›Joe’s Cobb* Recipe

Joe’s Cobb* Recipe

Inspired by Joe's American Bar & Grill
Time30m
Serves4

Gluten Free, romaine, grilled chicken, bacon, avocado, apple, blue cheese, tomato, egg, tarragon ranch

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Ingredients

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Salad Base

Tarragon Ranch Dressing

Method

Salad Preparation

  1. 1

    Prepare the Ingredients

    Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.

  2. 2

    Cook the Chicken

    Grill the chicken breasts over medium heat for about 6-7 minutes on each side or until fully cooked. Allow them to cool slightly, then slice into strips.

  3. 3

    Cook the Bacon

    In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess grease. Crumble once cooled.

  4. 4

    Prepare the Avocado and Apple

    Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into slices. Core and slice the apple into thin wedges.

  5. 5

    Prepare the Tomato and Egg

    Dice the tomato into small pieces. Boil the eggs in a pot of water for 10-12 minutes. Once cooked, cool in ice water, peel, and chop.

  6. 6

    Combine Salad Ingredients

    In the bowl with the romaine, add the sliced chicken, crumbled bacon, avocado slices, apple wedges, diced tomato, blue cheese, and chopped eggs. Toss gently.

Tarragon Ranch Dressing

  1. 7

    Mix the Dressing

    In a small bowl, combine the Greek yogurt, mayonnaise, fresh tarragon, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.

  2. 8

    Dress the Salad

    Drizzle the tarragon ranch dressing over the salad mixture. Toss gently to coat all ingredients evenly.

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