Classic Cobb Salad Recipe

Prepare and chill greens

Wash romaine, iceberg, and watercress/arugula thoroughly. Spin or pat dry with paper towels. Chop romaine and iceberg into 1-inch pieces. Combine all greens in a large bowl, chill in refrigerator while preparing other components.

Cook and prepare chicken

If not pre-cooked, poach or roast two 6-oz chicken breasts: place in simmering water or broth for 12-15 minutes until internal temp reaches 165°F (74°C), then cool and shred or dice into bite-sized pieces. Allow to cool to room temperature or chill.

Cook bacon

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.

Hard-boil eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. When the water boils, cover, remove from heat and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Prepare vegetables & cheese

Slice 1 avocado and toss immediately with a few drops of lemon juice to slow browning. Halve 1 cup cherry tomatoes. If using fresh corn, char or roast on a grill or skillet until lightly browned (about 5-7 minutes); if frozen, thaw and pat dry. Crumble 3 oz blue cheese.

Make the classic dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon sour cream or Greek yogurt, 2 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp minced garlic until smooth. While whisking, drizzle in 2 tablespoons olive oil to emulsify. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust acidity or seasoning as desired.

Arrange salad traditionally

On a large platter or individual plates, spread the chilled mixed greens evenly as the base. Arrange rows or sections of the chopped chicken, halved cherry tomatoes, roasted corn, chopped bacon, quartered hard-boiled eggs, avocado slices, and crumbled blue cheese across the top so each ingredient is visible.

Dress and garnish

Either drizzle the dressing lightly over the arranged salad (about 1/2 to 3/4 cup for the whole salad) or serve the dressing on the side. Sprinkle chopped chives or parsley over the top and finish with cracked black pepper and sea salt flakes to taste.

Serve

Toss portions on individual plates if desired or let diners assemble their own from the platter. Leftovers: store dressing separately; cover salad components and refrigerate up to 2 days (avocado is best consumed immediately).