Chicken Cobb Salad Recipe

Wash and thoroughly dry the romaine and mixed baby greens (use a salad spinner if available). Chop romaine into 1-inch pieces. Place greens in a large serving bowl or divide among four plates for individual servings.

Season

Pat chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Cook

Heat a large skillet over medium-high heat. When hot, add a light film of oil or nonstick spray. Add chicken breasts and cook 5-7 minutes per side, until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If breasts are thick, reduce heat to medium and cover for the final few minutes to ensure even cooking. Alternatively, grill over medium heat for 6-8 minutes per side.

Rest & Slice

Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Reserve any juices on the cutting board; you can drizzle a teaspoon over the salad for extra flavor.

Prepare bacon

Cook bacon until crisp (in a skillet over medium, in the oven at 400°F on a rack for 15-20 minutes, or in the microwave). Transfer to paper towels to drain, then chop into bite-sized pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then remove from heat and cover. Let sit 9 minutes for firm-yolk eggs. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Prepare vegetables & cheese

Seed and dice tomatoes (or halve cherry tomatoes). Slice avocado just before serving to prevent browning. If using corn, warm briefly or use fresh. Crumble blue cheese and chop chives or green onions.

In a small bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning or acidity (add a little more honey for sweetness or more vinegar for brightness). Refrigerate until ready to use. Shake or whisk again before serving.

On the prepared bed of greens, arrange the toppings in rows or sections for a classic Cobb presentation: sliced chicken, quartered eggs, chopped bacon, diced tomatoes, sliced avocado, crumbled blue cheese, and corn (if using). Sprinkle chopped chives or green onions over the top.

Drizzle dressing over the assembled salad (about 2-3 tablespoons per serving, or serve on the side). Toss gently at the table or let guests mix their portions. Serve immediately.

Leftovers: Store dressing separately. Keep salad components partially assembled but store avocado and dressed greens separately to avoid sogginess. Refrigerate for up to 1 day.