Cobb Salad

A hearty American salad layered with crisp lettuce, juicy chicken, smoky bacon, jammy eggs, creamy avocado, ripe tomato, and tangy blue cheese, finished with a simple red wine vinaigrette.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 6 slices bacon
• 4 large eggs
• 2 heads romaine lettuce
• 1 large avocado
• 2 medium tomatoes
• 4 ounces blue cheese
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Place the eggs in a saucepan and cover with 1 inch of water. Bring to a boil, remove from the heat, cover, and let stand for 10 minutes. Transfer to ice water, cool, peel, and quarter. (about 15 min) — Boiling water
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F. Rest for 5 minutes, then slice. (about 15 min) — Medium heat
3. Cook the bacon in the same skillet over medium heat until crisp, 6 to 8 minutes. Drain on paper towels and crumble when cool enough to handle. (about 8 min) — Medium heat
4. Whisk the remaining 2 tablespoons olive oil with the vinegar, mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. (about 2 min)
5. Wash and dry the lettuce, then chop it. Dice the avocado and tomatoes, and crumble the blue cheese. (about 8 min)
6. Arrange the lettuce on a large platter or divide among four bowls. Place the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in separate sections over the lettuce. Drizzle with the vinaigrette just before serving. (about 2 min)