Cobb Salad Recipe

Rinse and thoroughly dry romaine and baby greens. Chop the romaine into bite-sized pieces. Place the romaine and mixed greens in a large serving bowl or on a platter and set aside in the refrigerator while you prepare other components.

Marinate chicken

In a shallow dish or zip-top bag, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken breasts and turn to coat. Marinate in the refrigerator for at least 20 minutes and up to 2 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grate. Remove chicken from marinade and discard excess marinade. Grill the breasts 5–7 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice crosswise into 1/2-inch strips.

Cook bacon

While the chicken marinates or during the last 10–15 minutes of cooking time, preheat the oven to 400°F (200°C) or heat a skillet. For oven method: place bacon strips on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp (time varies by thickness). For stovetop: cook over medium heat, flipping, until crisp. Transfer bacon to paper towels to drain, then chop into 1/2-inch pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarsely.

In a small jar or bowl, whisk together 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning. Refrigerate until ready to use; bring to room temperature before dressing the salad if chilled.

Arrange the chilled chopped greens on a large platter or divide among 4 plates. Neatly arrange the sliced grilled chicken, chopped bacon, chopped hard-boiled eggs, halved cherry tomatoes, diced avocado and crumbled bleu cheese in rows or sections over the lettuce so each portion is visible. Sprinkle sliced green onions over the top.

Dress and serve

Just before serving, drizzle the red wine vinaigrette over the salad to taste (about 3–6 tbs total for the whole salad) or serve the dressing on the side. Toss lightly at the table or allow diners to combine components on their plates. Serve immediately.