Icehouse Cobb Salad Recipe

Wash and dry the romaine, spinach, and iceberg lettuce thoroughly. Chop or tear into bite-sized pieces. Combine in a large mixing bowl and gently toss to blend. Transfer to a chilled serving platter or divide among 4 plates.

Prepare chicken

If not already cooked, poach, roast, or pan-sear two boneless skinless chicken breasts (about 10–15 minutes poaching or 20–25 minutes roasting at 400°F / 200°C) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into bite-sized pieces.

Hard-boil eggs: place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then cover and remove from heat for 9 minutes. Transfer to an ice bath for 5 minutes, peel and chop into quarters or slices.

Cook bacon until crisp in a skillet over medium heat (6–8 minutes) or bake at 400°F (200°C) for 15–18 minutes. Drain on paper towels and chop into 1/2-inch pieces.

Prepare vegetables: halve cherry tomatoes, peel/seed and dice the cucumber, thinly slice red onion (use 1 tablespoon thin ribbons). Dice the avocado just before assembly and toss lightly with a squeeze of lemon or a pinch of salt to prevent browning.

Arrange the salad: on top of the bed of mixed greens, arrange the chicken, chopped eggs, bacon, tomatoes, cucumber and avocado in rows or scattered clusters (traditional Cobb presentation separates components so they’re easily seen).

Sprinkle the blue cheese crumbles evenly over the arranged salad. Finish with finely chopped chives for a fresh onion note.

Make the dressing: whisk together mayonnaise, sour cream (or Greek yogurt), red wine vinegar, Dijon mustard, olive oil, honey, Worcestershire sauce and minced garlic in a small bowl until smooth.

Season the dressing with kosher salt and black pepper. If the dressing is too thick, whisk in cold water, 1 teaspoon at a time, until you reach a pourable consistency (about 1–2 teaspoons). Taste and adjust seasoning — add more vinegar for brightness, honey for sweetness, or mustard for tang.

Dress and serve: either lightly drizzle dressing over the entire salad or serve on the side. Toss gently at the table or allow each diner to dress their portion. Serve immediately so avocado remains fresh and lettuce stays crisp.