Cobb Salad Recipe

Cook and prepare proteins

If starting with raw chicken, poach or roast 2 medium boneless skinless chicken breasts: simmer in gently boiling salted water or stock for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice into bite-sized pieces. Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed; drain on paper towels and chop into 1/2-inch pieces.

Make hard-boiled eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat, and let sit 10 minutes. Transfer to ice bath for 5 minutes, peel, then quarter each egg.

Prepare produce

Wash and spin dry romaine lettuce, then chop or tear into bite-sized pieces to make about 6 cups. Core and seed the tomato, then dice to yield about 1 cup. Halve the avocado, remove the pit, peel and slice or dice just before assembling; toss avocado gently with a few drops of lemon juice if desired to slow browning.

Assemble salad

On a large platter or in a large bowl, arrange the chopped romaine as the base. Arrange rows or clusters of chicken, bacon, quartered eggs, diced tomato, avocado slices, and crumbled blue cheese across the lettuce so components are visible (traditional Cobb presentation). Sprinkle sliced chives over the top if using.

In a small bowl or jar, combine 6 tbsp extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp honey or maple syrup, and 1 minced garlic clove. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until the dressing emulsifies and is smooth.

Taste and adjust seasoning — add more vinegar for brightness, a pinch more salt, or a touch more honey if you prefer a sweeter balance.

Just before serving, drizzle the dressing over the assembled salad (or serve on the side). Toss lightly to coat, or let diners serve themselves to preserve the visual rows. Serve immediately.