Cobb Salad Recipe

Prepare chicken

If starting with raw chicken: poach or roast two boneless skinless chicken breasts (about 12–14 oz total). To poach: place breasts in a single layer in a saucepan, cover with cold water or low-sodium chicken broth, bring to a simmer, then reduce heat and maintain a gentle simmer for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice. If using rotisserie or pre-cooked chicken, dice or shred and proceed.

Cook bacon

Cook 6 slices of bacon until crisp in a skillet over medium heat (about 8–10 minutes), turning as needed, or bake at 400°F (200°C) on a foil-lined sheet for 15–20 minutes. Transfer bacon to a paper towel-lined plate to drain, then chop into bite-size pieces.

Hard-boil the eggs if not pre-cooked: place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, remove from heat and cover; let sit 9–11 minutes. Transfer to ice bath, peel and quarter.

Make the Cobb dressing: in a medium bowl whisk together 1 cup mayonnaise and 1 tablespoon sour cream until smooth. Add 2 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and 1 minced garlic clove. Whisk until combined.

Season the dressing with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce if using. Taste and adjust acidity or seasoning: add more vinegar or lemon if too rich, or more mayo/sour cream to mellow. Refrigerate at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Wash and dry romaine and baby greens thoroughly. Chop or tear romaine into bite-size pieces and toss with baby greens in a large salad bowl or on a platter.

Arrange the salad components in rows or scatter evenly over the greens: place the shredded/diced chicken, chopped bacon, diced tomatoes, sliced scallions, quartered hard-boiled eggs, diced avocado (if using), and crumbled blue cheese. Keep components separated in classic Cobb style or gently toss—both are acceptable.

Dress the salad: you can either drizzle the Cobb dressing over the assembled salad (start with about 1/2 cup, toss gently and add more to taste) or serve the dressing on the side. If tossing, use tongs to fold ingredients until lightly coated.

Garnish with the extra 1 oz crumbled blue cheese and chopped parsley or chives. Season with additional salt and pepper if needed.

Divide salad among 4 plates or serve family-style. Serve immediately so greens remain crisp. Leftover dressing keeps refrigerated for up to 3 days; assembled salad is best eaten within a few hours of dressing to avoid wilt.