Stoney's Cobb Recipe

Prepare vegetables

Wash and dry the romaine and baby greens. Tear larger romaine leaves into bite-size pieces and place in a large bowl or on a serving platter. Slice the tomato into wedges or 1/2-inch pieces. Peel (if desired) and slice the cucumber into 1/4-inch rounds or half-moons.

Preheat grill/skillet

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan with 1 tsp olive oil to prevent sticking.

Marinate and grill chicken

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Place the 2 chicken breasts in a shallow dish or zip-top bag and pour the marinade over them; toss to coat and let rest at room temperature for 10-15 minutes (or refrigerate up to 2 hours). Grill the chicken 6-8 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C). Remove from grill, let rest 5 minutes, then slice into 1/2-inch strips.

Cook bacon

While the chicken rests, cook 6 slices of bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to drain and cool; when cool, chop into 1-inch pieces.

Hard-boil eggs

Place 2 large eggs in a small 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, then peel and quarter each egg.

On the prepared bed of romaine and mixed greens, arrange the sliced grilled chicken in a row or section. Next to the chicken, place chopped bacon, tomato wedges, cucumber slices, and quartered hard-boiled eggs in separate rows or clusters (classic Cobb style). Sprinkle 3 tbs bleu cheese crumbles evenly over the top.

Season the salad lightly with salt and fresh black pepper to taste. If the prepared ranch is thick, stir in up to 2 tbs buttermilk to reach desired pourable consistency, and fold in the optional chopped fresh chives.

Drizzle ranch dressing over the salad or serve on the side. Toss gently at the table if desired, or serve composed so diners can mix their portions.

Serve immediately while chicken is still slightly warm. Leftovers (without dressing) can be refrigerated in an airtight container for up to 2 days.