Chicken Cobb Salad Recipe

Cook bacon

Arrange bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces.

Prepare chicken

If using leftover cooked chicken, shred or cube it into bite-sized pieces. If cooking fresh, season 2 boneless skinless chicken breasts with a pinch of salt and pepper and cook in a skillet over medium heat with 1 tsp oil for 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or cube to yield about 2 cups.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Shred cheese

Finely shred cheddar if not pre-shredded; measure 3 tablespoons.

Wash and dry romaine lettuce, then chop or tear into bite-sized pieces until you have approximately 6 cups. Place in a large bowl or arrange on a serving platter.

Halve the cherry tomatoes (or quarter if large) to make about 1½ cups and add to a small bowl.

Cut the avocado in half, remove the pit, scoop out flesh and cut into 1/2-inch cubes. To prevent browning and add brightness, toss the avocado with 1 teaspoon lemon juice (optional).

On top of the romaine, arrange or scatter the chicken (2 cups), chopped bacon (6 slices worth), quartered hard-boiled eggs (3 eggs), halved cherry tomatoes (1.5 cups), avocado cubes (1 large avocado), and shredded cheddar (3 tablespoons) in rows or evenly distributed, depending on presentation preference.

Season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributing evenly over the salad components.

Drizzle ranch dressing (about 3 tablespoons) evenly over the assembled salad, or serve on the side for guests to dress individually.

Toss gently if serving plated mixed salads, or leave arranged and garnish with additional cracked black pepper as desired.

Serve immediately so the bacon stays crisp and the avocado remains fresh. Leftovers: keep dressing separate and store refrigerated up to 1 day.