Manhattan Beach Cobb Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 8–10 minutes, turning as needed. Transfer to a paper towel-lined plate and drain; when cool, chop into 1/2-inch pieces.

Prepare chicken (if not already cooked)

If you need to cook chicken: season two boneless skinless chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into bite-sized pieces.

Prep produce

Wash and spin dry romaine. Chop or tear into 1- to 2-inch pieces to make about 8 cups. Halve grapes. Thinly slice celery on the diagonal. Thinly slice shallots for salad (reserve crispy shallots for topping). Slice avocado just before assembly and toss briefly with a squeeze of lemon to slow browning.

In a jar or small bowl, combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, chopped parsley, chopped chives, salt, and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning. Refrigerate briefly if not using immediately. Yields about 3/4 cup.

In a small bowl, beat softened cream cheese until smooth. Fold in blue cheese crumbles and sour cream. Add lemon juice and pepper. If the mixture is too thick for drizzling, stir in milk 1 teaspoon at a time until desired consistency (spreadable/dollopable). Chill until ready to serve.

On a large platter or divided into four salad bowls, arrange romaine as the base.

Neatly arrange the chicken, bacon pieces, halved grapes, toasted walnuts, sliced celery, sliced shallots (raw), and avocado slices in rows or sections over the romaine so each portion gets a bit of everything.

Drizzle herb vinaigrette evenly over the salads (about 1 1/2 tablespoons per serving) or serve on the side. Add dollops or small spoonfuls of the house blue cheese across the salad (about 3/4 ounce per serving).

Finish by sprinkling crispy shallots on top for texture. Grind a little black pepper over each portion and serve immediately.