Wo-cypress Cobb Salad Recipe

Wash and thoroughly dry the romaine, spinach, and mixed greens. Chop or tear the romaine into 1–1½ inch pieces. Place all greens in a large salad bowl or on a large serving platter and toss gently to combine.

Bacon

Cook bacon until crisp (pan-fry over medium heat or bake at 400°F/200°C for 15–20 minutes). Drain on paper towels and chop into bite-sized pieces. Reserve.

Chicken

If not already cooked, season 2 boneless skinless chicken breasts lightly with salt and pepper. Pan-sear in 1 tablespoon olive oil over medium-high heat 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch cubes. Alternatively, use rotisserie chicken and shred or dice to equal 2 cups.

Eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer to ice bath until cool. Peel and quarter each egg.

Vegetables & Avocado

Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and dice the avocado just before assembling to prevent browning. If using frozen corn, sauté 1 cup of kernels in 1 teaspoon butter or oil over medium heat 3–4 minutes until slightly charred; cool slightly.

Arrange the prepared toppings in rows or sections across the bed of greens: cooked chicken, bacon, eggs, cherry tomatoes, avocado, roasted corn, cucumber, red onion, and crumbled blue cheese. This classic Cobb layout keeps ingredients distinct.

In a medium bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, Worcestershire sauce, smoked paprika, salt, and black pepper. Whisk or shake to combine.

Slowly stream in the olive oil while whisking vigorously (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more honey for sweetness, more lemon or vinegar for brightness, or more salt and pepper as needed.

Drizzle about half of the dressing evenly over the arranged salad (reserve remaining dressing to serve at the table). Using tongs or two large spoons, gently toss portions when serving so guests get a mix of components, or let guests serve themselves from the arranged platter.

Sprinkle the thinly sliced chives and chopped parsley across the top. Offer lemon wedges alongside for optional squeezing. Serve immediately so avocado remains fresh.