Classic Cobb Salad
Rows of crisp bacon, hard-boiled egg, avocado, tomato, chicken, and blue cheese fan out over chopped lettuce for a composed salad that eats like a full meal. A sharp red wine vinaigrette ties every rich ingredient together.
Ingredients
- 6 cups chopped romaine lettuce
- 6 slices thick-cut bacon
- 2 boneless skinless chicken breasts (about 1 pound total)
- 3 large eggs
- 2 medium ripe tomatoes, diced
- 1 ripe avocado, diced
- 1/2 cup crumbled blue cheese
- 3 tablespoons chopped fresh chives
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Instructions
- Place the 3 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 11 minutes.
- Drain the eggs and transfer to a bowl of ice water for 5 minutes, then peel and dice; set aside.
- Season the 2 chicken breasts on both sides with 1/4 teaspoon salt and a pinch of pepper. Heat a large skillet over medium heat and cook the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165 F on an instant-read thermometer. Transfer to a cutting board to rest for 5 minutes, then dice.
- Wipe out the skillet, add the 6 slices of bacon, and cook over medium heat for 8 to 10 minutes, flipping occasionally, until deeply browned and crisp. Transfer to a paper-towel-lined plate to drain, then crumble once cool enough to handle.
- In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil until the dressing is emulsified and no longer separates when you pause whisking.
- Spread the chopped romaine in an even layer over a large, wide serving platter.
- Arrange the diced chicken, crumbled bacon, diced egg, diced tomato, diced avocado, and blue cheese in neat rows or wedge-shaped sections across the top of the lettuce.
- Scatter the chopped chives over the top.
- Drizzle about half of the vinaigrette evenly over the salad just before serving, passing the rest at the table.
- Toss gently at the table right before eating so the avocado doesn't turn everything brown ahead of time, and taste for extra salt and pepper.
Why You'll Love This
- A composed, restaurant-style presentation that still comes together in one skillet
- Balances rich bacon and blue cheese with bright vinaigrette and fresh vegetables
- Substantial enough to serve as a complete dinner
Cook the eggs first, then the chicken, then the bacon in the same skillet so you only dirty one pan and the flavors layer in nicely.
Dice the avocado last and toss it in a little of the vinaigrette right away to keep it from browning while you finish plating.
Nutrition
| Calories | 545 |
| Protein | 34 g |
| Fat | 42 g |
| Carbs | 10 g |
| Fiber | 4 g |
| Sodium | 780 mg |
Estimated per serving
