Pk Chopped Cobb Salad Recipe

Prepare lettuces

Wash and thoroughly dry romaine and iceberg lettuce. Chop romaine into 1/2-inch pieces and finely shred or thinly chop iceberg. Combine in a large mixing bowl and toss to mix evenly.

Prepare vegetables

Halve cherry tomatoes. Peel (if desired) and dice the cucumber into small bite-size pieces (about 1/2-inch). Dice the avocado into 1/2-inch cubes, toss gently with a squeeze of lemon juice to slow browning, and set aside.

Prepare chicken

If not already cooked, poach, roast, or grill chicken breasts until internal temperature reaches 165°F (74°C). Cool slightly and shred or dice into bite-size pieces (about 1/2-inch).

Prepare eggs and bacon

Slice pickled eggs into quarters or wedges. Cook bacon until crisp, drain on paper towels, and chop into 1/2-inch pieces.

Cheese

Shred smoked cheddar into fine shreds and keep ready.

Pickled red onion

If using store-bought, drain excess liquid and thinly slice. If quick-pickling fresh, thinly slice 1 small red onion and toss with 1/4 cup vinegar, 1 tbsp sugar, 1/2 tsp salt and 1/4 cup water; let sit for at least 15 minutes. Reserve 3 tablespoons for the salad.

Final garnish prep

Slice olives and finely snip chives. Keep pickled egg wedges and olives nearby for plating.

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, lemon juice, honey, Worcestershire sauce, smoked paprika, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning—add more vinegar or lemon for brightness, a little more honey if sweeter is desired. Chill until ready to use.

To make individual chopped Cobb servings or one large platter: Spread the chopped lettuce mixture on a serving platter or divide into 4 shallow bowls (servings). Arrange rows or sections of shredded chicken, cherry tomatoes, cucumber, avocado cubes, pickled egg wedges, chopped bacon, smoked cheddar, pickled red onion, and sliced olives over the greens so each portion has a bit of everything.

Drizzle dressing lightly over each assembled salad (about 1.5–2 tablespoons per serving) or serve dressing on the side. Sprinkle snipped chives over the top and finish with a grind of black pepper. Serve immediately.