Cobb Salad Recipe

Wash and chop lettuce

Wash the romaine thoroughly, spin or pat dry, then core and chop into roughly 1" pieces. Place the chopped romaine in a large salad bowl or on a serving platter.

Prepare tomatoes

Rinse tomatoes and halve or dice them to yield about 1 1/2 cups. Set aside.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9–11 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop into quarters or dice. Reserve.

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Alternatively bake on a rimmed sheet at 400°F (200°C) for 12–15 minutes. Transfer cooked bacon to paper towels to drain and cool, then chop or crumble into bite-sized pieces. Keep a tablespoon of bacon fat in the skillet for flavor if desired (optional).

Season chicken

Pat the chicken breast dry. In a small bowl mix 1 tbs olive oil, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush or rub the mixture on both sides of the chicken breast.

Grill or pan-sear

Heat a grill or grill pan over medium-high heat and lightly oil the grate. Grill the chicken 5–7 minutes per side (time will vary with thickness) until internal temperature reaches 165°F (74°C). If pan-searing, cook in a hot skillet with 1 tbs olive oil for the same timing. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2" strips or dice.

Halve the avocado, remove the pit, scoop out the flesh and slice or dice. Toss gently with 1 tsp lemon juice if using to slow browning.

On the bed of chopped romaine, arrange or sprinkle the tomatoes, avocado, chopped eggs, crumbled bacon, sliced grilled chicken, and crumbled blue cheese in rows or evenly across the salad so each portion has a bit of everything.

Season lightly with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper if desired. Drizzle chosen dressing over the salad or serve dressing on the side.

Toss lightly at the table or let diners serve themselves. Serve immediately so avocado remains fresh and bacon stays crisp.