Pk Cobb Salad Recipe

Wash and chop lettuces

Wash Romaine, iceberg and spinach under cold running water. Spin or pat dry thoroughly. Coarsely chop the Romaine and iceberg into bite-size pieces. Place all greens in a large salad bowl or on a serving platter, leaving room in the center for toppings.

Cook or warm chicken

If not already cooked, pan-sear or roast two boneless skinless chicken breasts (about 10–12 minutes total) seasoned with a pinch of salt and pepper; let rest 5 minutes then dice or shred to yield roughly 2 cups. If using leftover chicken, rewarm or use cold as desired.

Cook bacon

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into bite-size pieces.

Prepare eggs and cheese

Place 4 eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook 9 minutes for firm yolks. Transfer to an ice bath, peel, and quarter each egg. Crumble 3 oz blue cheese and set aside.

Seed and dice 1 Roma tomato. Peel, pit and slice 1 avocado just before serving to avoid browning. Thinly slice green onions. If using cucumber, peel and dice 1/2 cup. Arrange these components in separate small piles on top of the bed of greens (classic Cobb arrangement) or distribute evenly across the salad.

In a small bowl or jar combine 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper. Whisk while slowly streaming in 6 tbs extra-virgin olive oil until the dressing emulsifies and is smooth. Taste and adjust seasoning, adding a little more salt, pepper or honey to balance acidity.

On the bowl or platter of greens, arrange the proteins and add-ins in rows or sections: place the shredded/diced chicken, quartered eggs, chopped bacon, crumbled blue cheese, diced tomato, sliced avocado, sliced green onions and cucumber (if used). Sprinkle toasted walnuts or pecans if using.

Drizzle about half the dressing over the assembled salad and gently toss or allow guests to toss on their own. Taste and add remaining dressing as needed. Garnish with chopped parsley or chives and an extra grind of black pepper.

Serve immediately so the avocado and bacon remain fresh and crisp. Leftovers: store dressing separately and keep components chilled; assemble just before serving to maintain texture.