Cobb Salad Recipe

Cook and prepare proteins

If chicken is not already cooked, season two 4-oz chicken breasts with 1/4 tsp salt and 1/8 tsp pepper and grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. For bacon, cook 4 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed; transfer to paper towels and crumble. For eggs, place 2 large eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath, peel, and slice or quarter.

Prep vegetables and cheese

Wash and spin dry 6 cups romaine blend. Halve 1 cup cherry tomatoes. Peel, pit, and dice 1 medium avocado and toss lightly with a pinch of salt to prevent browning. Thinly slice green onions. Measure 1 oz bleu cheese crumbles and set aside.

Assemble Cobb Salad

On a large platter or in a shallow bowl, spread the 6 cups of romaine blend into an even layer. Arrange the diced cooked chicken, crumbled bacon, halved tomatoes, diced avocado, and sliced hard-boiled eggs in rows or grouped sections on top of the lettuce. Sprinkle the bleu cheese crumbles evenly over the salad and scatter the green onions. Season the assembled salad with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, adjusting to taste.

Choose one dressing (ranch, blue cheese, or balsamic vinaigrette). Pour 1/2 cup of the chosen dressing into a small bowl or serve on the side in a pitcher. If serving family-style, present the dressing separately so diners may add to taste. Toss individual portions gently just before eating or drizzle dressing over the whole salad and serve immediately.

Portion and garnish: Divide the salad into 2 equal servings. Optionally garnish each serving with an extra pinch of bleu cheese and a grind of black pepper.