Dave's Cobb Salad Recipe

Prepare lettuce and vegetables

Wash and dry romaine thoroughly. Chop or tear into bite-size pieces and place in a large chilled bowl or on a platter. Peel (if desired), halve lengthwise, scoop seeds if watery, and slice cucumber into 1/4-inch half-moons; add to the bowl. Halve cherry tomatoes and add. Dice avocado just before serving to avoid browning and set aside.

Prepare corn

If using fresh corn, cut kernels from 1 ear and quickly blanch in boiling water for 1 minute, then shock in ice water and drain. If using frozen, thaw and pat dry. Use about 3 tablespoons and set aside with vegetables.

Hard-boil the eggs

Place 4 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 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter lengthwise. Reserve until assembling.

Cook the bacon

Preheat a skillet over medium heat. Add 1 teaspoon olive oil and arrange 6 bacon slices in a single layer. Cook, turning occasionally, until crisp (about 8–12 minutes depending on thickness). Transfer to a paper-towel-lined plate to drain and cool; crumble or chop into bite-size pieces when cool.

Blacken and cook the chicken

Pat 2 chicken breasts dry and rub with 1 tablespoon olive oil. Mix the blackening spice: combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, black pepper, kosher salt, and cayenne in a small bowl. Coat both sides of chicken with the spice blend, pressing to adhere. Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add a thin film of oil or nonstick spray if needed. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is darkly seared. Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-size pieces.

Make the dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons sour cream or yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey (if using). Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Add 1 teaspoon water to thin to desired consistency. Taste and adjust seasoning. Chill briefly if desired.

Assemble the Cobb

Arrange the prepared romaine on a large platter or divide among 4 plates (serves 4). Neatly line the components in rows over the lettuce: halved/quartered hard eggs, cucumber slices, halved tomatoes, corn kernels, chopped bacon, sliced blackened chicken, and diced avocado. Drizzle dressing over the salad or serve on the side.

Garnish and serve

Finish with a sprinkle of chopped chives or parsley and an extra crack of black pepper. Serve immediately so avocado stays fresh and bacon remains crisp.