Cobb Salad
Crisp romaine, smoky bacon, creamy avocado, and hard-boiled eggs arranged in clean rows over a tangy red wine vinaigrette. A full meal in a bowl.
Ingredients
- 4 slicebacon
- 2 largeegg
- 2boneless, skinless chicken breasts(about 6 oz each)
- ½ tspkosher salt(for chicken, plus more to taste)
- ¼ tspblack pepper(for chicken, plus more to taste)
- 1 tbspolive oil
- 1 largeromaine lettuce head(chopped, about 8 cups)
- 1avocado(pitted and diced)
- 1 cupcherry tomatoes(halved)
- ½ cupcrumbled blue cheese(about 2 oz)
- 2 tbspred wine vinegar
- 1 tspDijon mustard
- 1 tsphoney
- 1 clovegarlic(finely minced)
- ¼ cupextra-virgin olive oil
Method
- 01
Cook the 4 slices bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper-towel-lined plate, let cool, then crumble into bite-sized pieces.
- 02
Place the 2 large eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil. Remove from heat, cover, and let sit 10 minutes. Transfer to an ice bath, peel, and quarter.
- 03
Pat the 2 chicken breasts dry and season all over with ½ tsp kosher salt and ¼ tsp black pepper.
- 04
Heat 1 tbsp olive oil in the same skillet over medium-high heat. Sear the chicken breasts 6–7 minutes per side until cooked through (internal temp 165°F). Rest 5 minutes, then slice or dice.
- 05
Make the dressing: whisk together the 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 clove garlic in a small bowl. Drizzle in the ¼ cup extra-virgin olive oil while whisking until emulsified. Season with salt and pepper to taste.
- 06
Spread the chopped romaine lettuce across a large, wide serving bowl or platter as the base.
- 07
Arrange the chicken, bacon, avocado, cherry tomatoes, blue cheese, and quartered eggs in neat rows or sections over the romaine — do not toss yet.
- 08
Drizzle about half the dressing evenly over the salad. Serve the remaining dressing on the side and let diners dress to taste.
Adapted from public domain & community sources