Cobb Salad
A classic composed American salad with neat rows of crisp lettuce, grilled chicken, crumbled bacon, hard-boiled eggs, tomatoes, avocado, and blue cheese, all finished with a sharp red wine vinaigrette. It's substantial enough to be a full meal and a favorite for its striking presentation.
By YumYum Editorial · American Comfort
Prep: 25 min · Cook: 20 min · Total: 45 min · Serves 4
Ingredients
- 8 cups chopped romaine lettuce
- 2 boneless, skinless chicken breasts (about 1 lb), grilled and diced
- 6 slices bacon, cooked crisp and crumbled
- 3 large eggs, hard-boiled and chopped
- 2 Roma tomatoes, diced
- 1 ripe avocado, diced
- 1/2 cup crumbled blue cheese
- 3 tablespoons chopped fresh chives
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- to taste Salt and black pepper, to taste
Instructions
- Season chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then dice.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes; drain on paper towels and crumble once cool.
- Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat for 10 minutes. Cool in ice water, peel, and chop.
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- Spread the chopped romaine evenly across a large platter as the base.
- Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows or wedges over the lettuce.
- Sprinkle chives over the top and season lightly with salt and pepper.
- Drizzle with vinaigrette just before serving, or serve it on the side.