Chopped Cobb Salad Recipe
Make Chopped Cobb Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Dressing
- 1
Make the dressing
In a medium bowl or a jar with a tight lid, combine red wine vinegar, Dijon mustard, fresh lemon juice, honey and minced garlic. Add salt and black pepper. Whisk the mixture until the mustard is fully incorporated. While whisking steadily, drizzle in the extra-virgin olive oil a little at a time until the dressing emulsifies and thickens slightly. Alternatively, put all ingredients in a jar, secure the lid and shake vigorously until combined. Taste and adjust seasoning; set aside at room temperature.
Salad
- 2
Hard-boil the eggs
Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 9–11 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel and quarter each egg; set aside.
- 3
Cook the bacon
Cook bacon until crisp either in a skillet over medium heat (turn occasionally, 8–12 minutes) or on a baking sheet in a 400°F (200°C) oven for 12–18 minutes. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Reserve a small spoonful of bacon fat for extra flavor if desired (optional).
- 4
Cook the chicken (if not using rotisserie)
If using raw boneless chicken breasts: pat 2 breasts dry, season lightly with kosher salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then chop or shred into roughly 1/2-inch pieces. If using rotisserie chicken, chop to the same size and skip cooking.
- 5
Prep the produce
Wash and thoroughly dry the romaine and iceberg lettuce, then chop both into bite-sized (roughly 1/2-inch) pieces. Halve the cherry tomatoes. Peel, pit and dice the avocado into 1/2-inch pieces — to slow browning, toss the avocado with a teaspoon of lemon juice from the dressing if not tossing immediately. Thinly slice chives or scallions.
- 6
Assemble the chopped Cobb
On a large platter or in a large mixing bowl, combine the chopped romaine and iceberg. Add the chopped chicken, chopped crispy bacon, halved tomatoes, diced avocado, and quartered eggs. Sprinkle crumbled blue cheese and sliced chives over the top. Drizzle 3/4 of the dressing over the salad and gently toss to combine until ingredients are evenly coated and roughly uniformly chopped; add more dressing to taste. Taste and adjust with kosher salt and freshly ground black pepper as needed.
- 7
Serve
Transfer to individual plates or serve family-style. Offer remaining dressing on the side. Serve immediately so avocado stays fresh and bacon remains crisp.
