Cobb Salad Recipe

Cook and prepare bacon

Cook bacon in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Transfer to a paper towel–lined plate to drain, then crumble or chop into bite-size pieces.

Prepare chicken

If using raw chicken: season 2 boneless skinless breasts with 1/4 tsp salt and 1/8 tsp pepper. Grill over medium-high heat or cook in a skillet with 1 tbsp oil until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then dice or shred. If using rotisserie chicken, pull meat into bite-size pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Prepare produce

Wash and spin dry the lettuces. Chop romaine into 1–2 inch pieces and tear butter lettuce. Halve cherry tomatoes. Peel, pit and slice the avocado just before assembly to avoid browning (toss slices in a squeeze of lemon if desired). If using cucumber, halve lengthwise, scoop seeds and dice. If using roasted corn, char fresh or thawed corn kernels in a hot skillet 3–4 minutes until lightly browned.

In a small bowl or jar combine red wine vinegar, Dijon mustard, Worcestershire sauce, minced shallot, minced garlic, honey, 1/2 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 6 tbsp olive oil until emulsified. Taste and adjust seasoning—add more salt, pepper or honey if needed. Refrigerate until ready to use. Shake or whisk again before dressing the salad.

On a large platter or in a wide shallow bowl, arrange the chopped romaine and butter lettuce in an even layer as the base.

Create rows or sections across the lettuce for visual Cobb-style presentation: place diced chicken in one row, halved cherry tomatoes in the next, diced cucumber next, followed by crumbled bacon, quartered eggs, avocado slices, crumbled blue cheese, and roasted corn (if using).

Sprinkle chopped chives and parsley over the top and season lightly with coarse salt and freshly ground black pepper.

When ready to serve, drizzle the red-wine vinaigrette evenly over the salad (start with about half the dressing and offer extra on the side). Toss individual portions lightly or allow diners to mix on their plates so the arranged rows remain visually appealing if desired.

Serve immediately once dressed. Leftovers: store dressing separately and keep salad components chilled; assemble just before serving to avoid soggy greens. Use within 1–2 days for best texture.