Cobb Salad Recipe

Prepare chicken

Pat the chicken breasts dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Rub with 1 tablespoon olive oil. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and rest on a cutting board for 5 minutes, then slice into 1/2" strips.

Cook bacon

While chicken rests, lay bacon slices in a cold skillet and cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into bite-size pieces.

Prepare vegetables and eggs

Wash and dry the mixed greens and place them in a large shallow bowl or platter. Core and cut the tomatoes into wedges (about 8 wedges from 2 medium tomatoes). Halve the hard-boiled eggs and quarter each half (resulting in quarters). Slice the avocado in half, remove the pit, peel and slice or dice the flesh into 1/2" pieces; toss avocado gently with a pinch of salt and a few drops of lemon juice if desired to prevent browning.

Assemble salad

Arrange the mixed greens on the serving platter or divide among 4 plates (serves 4). In rows or grouped sections over the greens, place sliced grilled chicken, crumbled bacon, tomato wedges, avocado pieces, egg quarters, 3/4 cup blue cheese crumbles, and 1/4 cup sliced black olives. Sprinkle with 1 tablespoon sliced chives if using. Optionally season lightly with extra black pepper to taste.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons buttermilk, 1 teaspoon lemon juice, 1/2 teaspoon white wine vinegar and 1/2 teaspoon minced garlic until smooth.

Fold in 1/2 cup crumbled blue cheese, then season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more buttermilk to thin to desired consistency, or a pinch more salt or lemon juice to brighten.

For a smoother dressing, pulse mixture briefly in a small food processor or use an immersion blender. Cover and chill at least 15 minutes to allow flavors to meld. Serve on the side or drizzle over the assembled salads just before serving.