Monkey Cobb Recipe

Wash and dry greens

Rinse romaine, spinach, and arugula (if using) under cold water. Spin or pat dry thoroughly. Chop romaine into bite-sized pieces and place in a large salad bowl or on a large platter; add spinach and arugula and toss gently to combine.

Prepare proteins and toppings

If not already cooked, cook chicken breast (poach, roast, or grill) until internal temperature reaches 165°F (74°C), then cool and shred or dice to make 2 cups. Cook bacon until crisp, drain on paper towels, and chop into bite-sized pieces. Hard-boil eggs (place eggs in pot, cover with cold water, bring to a rolling boil 9 minutes, then transfer to ice bath), peel and quarter. Halve cherry tomatoes, slice avocado, and slice bananas lengthwise into quarters.

Toast nuts

In a dry skillet over medium heat, toast walnuts or pecans, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and cool.

In a small bowl, mash 1 ripe banana until mostly smooth. Whisk in Greek yogurt, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and pepper until combined. Slowly stream in olive oil while whisking to emulsify the dressing. Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if needed. The dressing should be creamy with a mild banana sweetness and tang from mustard and vinegar.

Arrange the salad components over the greens in rows (classic Cobb style) or scatter evenly: place shredded chicken in one row, chopped bacon in another, quartered eggs, sliced bananas, halved cherry tomatoes, avocado slices, crumbled blue cheese, and toasted nuts in their own sections so colors and textures are visible.

Drizzle about half of the dressing over the salad and toss lightly if serving family-style; alternatively leave dressing on the side to let guests add to taste. Sprinkle green onions and tortilla/wonton strips on top for added crunch.

Serve immediately so banana and avocado remain fresh. If making ahead, keep banana and avocado separate and slice just before serving; store dressing chilled up to 3 days.