Cobb Salad Recipe

Rinse the romaine, iceberg, and spinach thoroughly under cold water. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Chop or tear the romaine and iceberg into 1–1.5-inch pieces. Place all greens in a large shallow serving bowl or on a large platter to form the salad base.

Cook and Prepare Chicken

If your chicken is not pre-cooked: season 2 boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or dice into bite-size pieces. Cool slightly before adding to the salad.

Cook Bacon

To make crispy bacon, lay bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, about 8–10 minutes. Drain on paper towels and crumble when cool. Alternatively bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes.

Hard-boil eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10–11 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg. Halve cherry tomatoes. Dice cucumber and avocado; toss avocado with a squeeze of lemon to slow browning. Thinly slice green onions.

Arrange the prepared proteins and toppings in rows or clusters over the bed of greens: chicken, bacon, hard-boiled eggs, tomatoes, cucumber, avocado, crumbled blue cheese, and sliced green onions. This classic Cobb presentation makes it easy to portion and serve.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake to combine, then slowly drizzle in the olive oil while whisking (or add oil and shake vigorously) until emulsified. Taste and adjust seasoning—add more salt, pepper, or a little more honey if too tart.

Just before serving, drizzle dressing over the salad (about half to three-quarters of the dressing for 4 servings; reserve any extra). Toss gently to coat the greens and distribute toppings, or leave assembled in rows and allow guests to serve themselves. Garnish with chopped parsley and serve with lemon wedges on the side for an extra bright squeeze.

Store leftovers in separate containers: keep dressing refrigerated in a sealed jar, and the salad components refrigerated for up to 2 days (best to keep avocado and dressing separate until serving).