Cobb Salad Recipe

Cook and chop bacon

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Prepare chicken

If using raw chicken breast: season 2 breasts with salt and pepper and grill or sear in a skillet with 1 tbsp oil over medium-high heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then dice into bite-sized pieces. Alternatively, shred or dice a rotisserie chicken to yield ~2 cups.

Hard-boil eggs

Place 4 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 minutes. Drain, cool under cold running water, peel and quarter.

Wash and thoroughly dry the romaine, iceberg and baby greens. Chop romaine and iceberg into bite-sized pieces and combine with baby greens in a large shallow salad bowl or on a platter to form an even base.

Seed and dice 2 roma tomatoes. Peel, pit and slice 1 avocado right before assembling to prevent browning (toss avocado slices with a few drops of lemon juice if desired). Seed and dice cucumber to make about 1 cup. Thinly slice green onions.

In a small bowl or jar, combine 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove, 1 tsp honey, 3 pinches of salt and 1 tsp freshly ground black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning; add more vinegar for brightness or a pinch more honey for balance.

On the prepared bed of greens, arrange the proteins and toppings in rows or sections for the classic Cobb look: place diced chicken in one row (~2 cups), chopped bacon in another (6 slices chopped), quartered hard-boiled eggs (4 eggs) in another row, diced tomatoes (from 2 roma tomatoes) in another, cucumber (1 cup) in another, avocado slices (1 avocado) fanned in a row, and sprinkle 3 oz crumbled blue cheese across a section or evenly over the salad. Scatter sliced green onions and chopped parsley over the top.

Serve the dressing on the side or lightly drizzle 2–4 tbsp over the salad, tossing gently at the table so avocado remains intact. Offer additional dressing on the side.

Serve immediately. Leftover components (dressing, cooked chicken, bacon, eggs) can be stored separately in airtight containers in the refrigerator for up to 3–4 days. Keep avocado and assembled salad separate to avoid sogginess; slice avocado just before serving.