Cobb Salad (gf) Recipe

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9–11 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter each egg.

Cook bacon

Cook bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

If you do not have cooked chicken: season 2 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. If using rotisserie chicken, simply remove skin and dice.

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes. Peel and slice the cucumber into half-moons and measure 1/2 cup. Halve the avocado, remove the pit, peel if desired and dice into 1/2-inch cubes; immediately toss avocado with a squeeze of lemon or lime juice to slow browning if desired.

Measure out crumbled blue cheese and shredded cheddar. Thinly slice chives for garnish.

On a large serving platter or individual plates, arrange the 6 cups mixed greens in an even layer.

Create rows or scattered mounds across the greens with: 2 cups diced chicken, quartered hard-boiled eggs (arrange evenly), 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1 diced avocado, crumbled bacon pieces, 1/2 cup crumbled blue cheese and 1/2 cup shredded cheddar. You can place ingredients in classic Cobb salad rows (greens then rows of chicken, eggs, bacon, tomatoes, avocado, cheeses) or toss gently.

Season lightly with 1/2 tsp salt and 1 tsp freshly ground black pepper over the assembled salad, distributing evenly.

Serve immediately with dressing of choice on the side. Offer ranch or blue cheese for a classic style, or a balsamic vinaigrette for a lighter option. Toss individual portions with dressing to taste just before eating.