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Cobb Salad Recipe

Name: Royal Barbecue Pizzas Cobb Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups Romaine lettuce (or iceberg), chopped; 1 cup Mixed baby greens (optional for texture); 2 cups Cooked chicken breast, shredded or diced; 6 slices Thick-cut bacon, cooked crisp and crumbled; 4 each Large eggs, hard-boiled and quartered; 1 cup Roma tomatoes, seeded and chopped (or grape tomatoes halved); 1 cup English cucumber, peeled (optional) and diced; 1 each Avocado, peeled, pitted and sliced (optional); 3 oz Fresh mozzarella, diced or small balls (bocconcini), drained; 1 cup Sharp cheddar, shredded; 3 tbs Red wine vinegar; 6 tbs Extra-virgin olive oil; 1 tsp Dijon mustard; 1 tsp Honey or maple syrup; 1 clove Garlic, minced; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Fresh chives or parsley, finely chopped; 2 each Lemon wedges

Inspired by Royal Barbecue Pizza

Time30m

Serves4

Romaine or iceberg lettuce, chicken, bacon, tomatoes, cucumbers, egg, mozzarella, and cheddar cheese.

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Ingredients

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Salad base & greens

6 cups Romaine lettuce (or iceberg), chopped

1 cup Mixed baby greens (optional for texture)

Proteins

2 cups Cooked chicken breast, shredded or diced

6 slices Thick-cut bacon, cooked crisp and crumbled

4 each Large eggs, hard-boiled and quartered

Vegetables & fresh produce

1 cup Roma tomatoes, seeded and chopped (or grape tomatoes halved)

1 cup English cucumber, peeled (optional) and diced

1 each Avocado, peeled, pitted and sliced (optional)

Cheeses

3 oz Fresh mozzarella, diced or small balls (bocconcini), drained

1 cup Sharp cheddar, shredded

Dressing & finishing

3 tbs red wine vinegar

6 tbs Extra-virgin olive oil

1 tsp Dijon mustard

1 tsp Honey or maple syrup

1 clove Garlic, minced

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Optional garnish

2 tbs Fresh chives or parsley, finely chopped

2 each Lemon wedges

Method

Prepare proteins

Hard-boil the eggs

Place eggs in a saucepan and add cold water to cover by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Cook the bacon

Lay bacon slices in a cold skillet and cook over medium heat, flipping occasionally, until crisp (about 8–10 minutes). Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

Prepare chicken

If not using pre-cooked chicken, quickly pan-sear or roast a 12–14 oz chicken breast: season with a pinch of salt and pepper, sear in 1 tbs oil over medium-high heat 3–4 minutes per side until internal temperature reads 165°F (74°C), then rest 5 minutes and dice or shred. Measure 2 cups for the salad.

Prepare produce & cheeses

Wash and spin-dry the romaine (and baby greens if using). Chop romaine into 1–1½ inch pieces and place in a large shallow serving bowl or on a platter.

Seed and chop the tomatoes into bite-sized pieces (or halve grape tomatoes). Dice the cucumber and slice the avocado just before assembling to avoid browning. Arrange tomatoes, cucumber, and avocado in neat rows or sections over the greens.

Dice the fresh mozzarella into small cubes or drain bocconcini and scatter in a row. Shred the cheddar and place in its own section on the platter.

Add the diced or shredded chicken, crumbled bacon, and quartered eggs in separate rows over the greens so diners can see the components (classic Cobb presentation).

Make the dressing

In a small bowl or jar, whisk together red wine vinegar (3 tbs), Dijon mustard (1 tsp), minced garlic, honey (1 tsp), kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Slowly whisk in the olive oil (6 tbs) until emulsified. Taste and adjust seasoning — add a little more vinegar if you prefer tang, or more honey for sweetness.

Assemble & serve

Drizzle half of the dressing over the arranged salad just before serving, or pass the dressing alongside for guests to add their own. Toss lightly if serving mixed, or leave arranged in rows for a classic presentation.

Garnish with chopped chives or parsley and serve with lemon wedges on the side. Offer extra dressing on the table.