Cobb Salad Recipe
Shredded romaine, arcadian mixed greens, bacon bits, hard-boiled egg, avocado, grape tomatoes, red wine vinaigrette, blue cheese crumbles, and herb chicken breast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad greens & base
Proteins & toppings
Dressing
For cooking chicken (if making fresh)
Method
For cooking chicken (if making fresh)
- 1
Season chicken
Pat the chicken breast dry. Rub with 1 tablespoon olive oil, thyme, 1/2 tsp salt and 1/4 tsp black pepper, coating both sides.
- 2
Cook chicken
Preheat a skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Reduce heat if the exterior browns too quickly.
- 3
Rest and slice
Transfer chicken to a cutting board and let rest 5–7 minutes. Slice into 1/4-inch strips and set aside.
Dressing
- 4
Whisk together red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic and dried oregano in a small bowl.
- 5
Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning or acidity as needed.
Salad assembly
- 6
Combine shredded romaine and Arcadian mixed greens in a large bowl or on a serving platter and toss lightly to mix.
- 7
- 8
Just before serving, drizzle the red wine vinaigrette over the salad to taste (about 2–3 tablespoons for 4 servings) or serve dressing on the side.
- 9
Season with additional cracked black pepper and a pinch of salt if desired. Serve immediately.
