Cobb Salad Recipe

Prepare hard-boiled eggs

Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle 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 each egg.

Cook bacon

While eggs cook, fry or bake 4 bacon slices until crisp. Drain on paper towels and crumble or chop into bite-sized pieces.

Grill chicken

If chicken breasts are not cooked, preheat grill or grill pan to medium-high. Pat 2 chicken breasts dry, season lightly with salt and pepper, and brush with 1 tsp olive oil. Grill 5–7 minutes per side (internal temp 165°F / 74°C) until cooked through. Let rest 5 minutes, then slice into 1/4-inch strips. If using leftover cooked chicken, slice and warm if desired.

Prepare vegetables and avocado

Wash and dry 6 cups romaine and 2 cups baby greens; tear larger leaves into bite-sized pieces and place in a large shallow serving bowl or platter. Halve and core 2 Roma tomatoes, then slice into wedges. Slice 1 English cucumber into 1/4-inch rounds (or half-moons). Halve, pit, and slice 1 avocado just before serving; if desired toss avocado with 1 tsp lemon juice to slow browning.

Assemble Cobb salad

Arrange the greens in an even layer. In rows or sections on top of the greens place: sliced grilled chicken (2 breasts), crumbled bacon (4 slices), quartered hard-boiled eggs (4 eggs), avocado slices (1 avocado), tomato wedges (2 Roma), cucumber slices (1 cucumber), and 3 oz crumbled blue cheese. Sprinkle 2 tbsp sliced green onions and 1 tbsp chopped chives over the top. Season lightly with salt and freshly ground pepper to taste.

Make the dressing: in a small jar or bowl combine 6 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tsp minced garlic. Add 3 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add more vinegar or lemon for brightness, more honey for sweetness).

Dress and serve: Either drizzle dressing over the whole salad just before serving (about 3–4 tbsp to start) and let guests add more at the table, or serve dressing on the side. Toss gently to combine if you prefer mixed salad, or leave arranged and serve family-style with dressing alongside.