Cobb Salad Recipe

Prep eggs and bacon

Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Drain, cool in ice water, peel, and quarter. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer bacon to paper towels to drain, then crumble or chop into bite-size pieces.

Cook or prepare chicken

If using raw chicken breasts, season lightly with salt and pepper and either grill or pan-sear 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. If using pre-cooked chicken, dice to same size.

Prepare vegetables and cheese

Wash and thoroughly dry the mixed greens. Core and dice the roma tomatoes, pit and slice the avocado if using, and crumble bleu cheese if not pre-crumbled.

Assemble Cobb salad

On a large serving platter or on individual plates, spread the mixed greens in an even layer (about 6 cups). Arrange rows or clusters across the greens of diced chicken (about 2 cups), crumbled bacon (6 pieces), quartered hard-boiled eggs (4), diced tomatoes (2), avocado slices (1, optional), and bleu cheese crumbles (3 oz). Sprinkle the salad lightly with kosher salt (about 1 tsp) and freshly ground black pepper (about 1 tsp). Garnish with thinly sliced chives (1 tbs).

Combine ingredients in a blender or food processor: 1 cup mayonnaise, 1 tablespoon Greek yogurt, 1 cup packed parsley, 2 tablespoons chives, 2 tablespoons tarragon, 2 tablespoons lemon juice, 2 anchovy fillets (or 2 tsp paste), 1 minced garlic clove, 3 tablespoons olive oil, 1 teaspoon red wine vinegar, 1 teaspoon salt and 1 teaspoon black pepper.

Blend until smooth. If the dressing is too thick, add up to 2 tablespoons of water, 1 tablespoon at a time, and blend until the desired consistency is reached. Taste and adjust seasoning with additional salt, pepper or lemon juice if needed.

Chill dressing at least 15 minutes to allow flavors to meld. Store in refrigerator up to 3 days in an airtight container.

Serve: Drizzle green goddess dressing over the assembled Cobb salad just before serving, or serve on the side. Use about 1/4 to 1/3 cup dressing per 4 servings, or to taste.