Cobb | Entrée Salad Recipe

Roast chicken breast

Preheat oven to 400°F (200°C). Pat a 10 oz chicken breast dry, rub with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Place on a rimmed baking sheet or in a small baking dish and roast until internal temperature reaches 165°F (74°C), about 18–22 minutes depending on thickness. Remove from oven and let rest 5–10 minutes, then slice or cube into bite-sized pieces.

Cook eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat to a low simmer and cook 9–11 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve or quarter.

Cook bacon

While chicken roasts or separately, cook 4 slices applewood-smoked bacon until crisp: in a skillet over medium heat 6–8 minutes turning as needed, or on a baking sheet at 400°F for 12–18 minutes. Drain on paper towels and crumble when cool.

Prepare produce: wash and thoroughly dry 6 cups chopped romaine. Halve 1 cup red grapes. Peel, pit and dice 1 avocado, then toss the avocado lightly with 1 tablespoon lemon juice (optional) to slow browning.

In a large salad bowl or on a platter, arrange the 6 cups chopped romaine as the base. Distribute the sliced roasted chicken evenly over the lettuce.

Arrange the remaining toppings in groups or evenly over the salad: place diced avocado, halved grapes, crumbled bacon, crumbled blue cheese (1 oz), and the halved/quartered eggs. This classic Cobb presentation makes it easy to see and portion each ingredient.

Just before serving, drizzle 1/2 cup Ranch or Blue Cheese dressing evenly over the salad, or serve dressing on the side. Season lightly with the remaining 1/2 tsp kosher salt and 1 tsp freshly ground black pepper to taste. If using Blue Cheese dressing and you prefer extra tang, sprinkle extra crumbled blue cheese on top.

Toss gently if plating individually, or allow diners to toss on their own so toppings remain visible. Serve immediately.