Chicken Cobb Recipe

Cook and crisp bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Poach or use pre-cooked chicken (if needed)

If using raw chicken breasts: season lightly with salt and pepper. Sear in a skillet with 1 tbs olive oil over medium-high heat 3–4 minutes per side until golden, then reduce heat and cook until internal temperature reaches 74°C (165°F), about 6–8 more minutes depending on thickness. Let rest 5 minutes, then slice or dice. If using rotisserie chicken, remove skin and shred or dice into 2 cups.

Make hard-boiled eggs (if not already prepared)

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over high heat. Once boiling, cover, remove from heat, and let sit 10–12 minutes. Drain and transfer to an ice bath 5 minutes. Peel and quarter each egg.

Rinse and dry the romaine or mixed greens. Chop or tear into bite-sized pieces and place in a large shallow serving bowl or on a platter.

Core and dice the tomatoes into 1/2-inch pieces. Scatter evenly in a row or section on top of the greens.

Peel and thinly slice the red onion into half-moons. If the onion is sharp, rinse slices briefly under cold water and drain to mellow flavor. Arrange a row or small piles of onion on the salad.

Halve the avocado, remove the pit, peel, and slice or dice. Toss slices lightly with a squeeze of lemon or a pinch of salt to prevent browning, then place in a row on the salad.

On top of the bed of greens, arrange the prepared components in rows or sections: tomatoes, sliced chicken, hard-boiled egg quarters, crumbled bacon, avocado, crumbled blue cheese, and red onion. This classic Cobb layout keeps ingredients distinct and makes an attractive presentation.

Season lightly with kosher salt and freshly ground black pepper, keeping in mind that bacon and blue cheese are salty—season sparingly.

If you prefer the greens lightly dressed before serving, drizzle 1 tbs extra-virgin olive oil over the greens and toss gently first; otherwise, skip this step.

Either drizzle the ranch dressing over the assembled salad (about 3–4 tbs per serving) or serve the ranch on the side for guests to add themselves. If serving family-style, pass the dressing at the table.

Gently toss portions on individual plates or serve as composed wedges/rows on a platter. Garnish with any extra blue cheese crumbles or a grind of black pepper.

Serve immediately so the bacon stays crisp and avocado remains fresh.