Cobb Salad
A classic American composed salad with grilled chicken, bacon, avocado, and hard-boiled eggs over crisp greens. Topped with blue cheese crumbles and a tangy red wine vinaigrette.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for 12 minutes. Transfer to an ice bath, then peel and chop.
Step 2
While eggs cook, pat chicken breasts dry and season both sides with salt and pepper.
Step 3
Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and chop once cooled.
Step 4
In the same skillet with bacon fat remaining, heat over medium-high heat. Add chicken breasts and cook 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice or chop.
Step 5
Whisk together red wine vinegar, minced garlic, Dijon mustard, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
Step 6
Place chopped romaine on a large platter or divide between two plates. Arrange chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows or clusters over the lettuce.
Step 7
Drizzle vinaigrette over the salad just before serving. Toss gently to combine or let diners dress their own portion.
Tools you’ll need
- small pot
- 12-inch skillet
- chef's knife
- cutting board
- ice bath
- meat thermometer
- small whisk
- small bowl
- large platter or salad plates
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