Name: Cobb Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 400g (14 oz) chicken breast (2 pieces); 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 200g (7 oz) streaky bacon strips; 4 eggs, boiled for 9 minutes and quartered; 12 cups cos/romaine lettuce (1 large head or 2 small heads), chopped (or other crispy lettuce); 2 large tomatoes, cut into 8 wedges then halved (or 250g/8 oz cherry tomatoes halved); 2 avocados, cut into large pieces; 200g (7 oz) gorgonzola dolce or roquefort (traditional), crumbled (or other blue cheese); 2 tbsp chives, finely chopped; 1 tbsp Dijon mustard; 5 tbsp extra virgin olive oil; 5 tbsp apple cider vinegar (can substitute white wine or red wine vinegar); 3/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tbsp eschallot (shallot), very finely minced; 1/2 tsp white sugar

Introduction

Cobb Salad is a classic American dish known for its hearty combination of fresh vegetables, protein, and creamy blue cheese. This recipe balances juicy poached chicken, crispy bacon, ripe avocado, and tangy dressing for a satisfying meal. It’s perfect for lunch or a light dinner, easy to assemble, and full of flavor.

A large white bowl sits on a white marbled surface filled with a colorful salad arranged in layers. The base consists of dark green leafy lettuce covering the whole bowl. On top, there are chopped pieces of cooked chicken breast showing a pale, light pink and white texture. Next to the chicken are bright red tomato wedges and creamy light green avocado chunks. Crispy strips of cooked bacon with reddish-brown color are layered beside the avocado. Sliced boiled eggs with white edges and bright orange yolks rest near the top. Crumbled white cheese is scattered over several layers. A small glass jar with yellow salad dressing is placed inside the bowl on the left side. Surrounding the bowl are a couple of forks and a small white bowl with more cheese. Two wooden spoons lie in the background on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g (14 oz) chicken breast (2 pieces)

1/4 tsp cooking/kosher salt

1/4 tsp black pepper

200g (7 oz) streaky bacon strips

4 x 9 minute boiled eggs, quartered

12 cups cos/romaine lettuce (1 large head or 2 small), chopped

2 large tomatoes, cut into 8 wedges then halved (or 250g/8 oz cherry tomatoes halved)

2 avocados, cut into large pieces

200g (7 oz) gorgonzola dolce or roquefort, crumbled (or other blue cheese)

2 tbsp chives, finely chopped

1 tbsp Dijon mustard

5 tbsp extra virgin olive oil

5 tbsp apple cider vinegar (substitute white wine or red wine vinegar)

3/4 tsp cooking/kosher salt

1/4 tsp black pepper

2 tbsp eschallot (US: shallot), very finely minced

1/2 tsp white sugar

Instructions

Step 1: Make the dressing by shaking together Dijon mustard, olive oil, apple cider vinegar, 3/4 tsp salt, 1/4 tsp pepper, minced eschallot, and white sugar in a jar until well combined.

Step 2: Poach the chicken breast in simmering water for about 20 minutes until cooked through. Let cool to room temperature, then cut into 2cm (0.75”) cubes. Toss the chicken pieces with 1/4 tsp salt, 1/4 tsp black pepper, and 2 tablespoons of the dressing. Set aside.

Step 3: Cook the bacon strips in a cold non-stick pan over medium-high heat without oil. As the pan heats, the fat will melt. Cook for 2 minutes on one side until golden, then flip and cook for 1.5 minutes until golden and crisp. Drain on paper towels and once cool, chop into 1.5cm (0.6”) pieces.

Step 4: Arrange the chopped lettuce evenly across a large serving platter. Neatly place the quartered eggs, chopped bacon, avocado pieces, tomato wedges, and chicken cubes in rows on top of the lettuce.

Step 5: Crumble the blue cheese evenly over the arranged salad and sprinkle with finely chopped chives. Pour the remaining dressing into a jug for serving.

Step 6: Serve the salad with dressing on the side so everyone can help themselves. Enjoy this fresh and colorful meal!

Tips & Variations

Use leftover cooked chicken or rotisserie chicken for quicker prep.

Swap gorgonzola for feta or goat cheese if you prefer a milder flavor.

Add a handful of chopped fresh herbs like parsley or basil for extra freshness.

For a vegetarian version, omit chicken and bacon, and add grilled mushrooms or tofu.

Make the dressing a day ahead to deepen the flavors.

FAQs

Can I use grilled chicken instead of poached chicken?

Yes, grilled chicken works well and adds a smoky flavor. Just cook it thoroughly and cut into cubes like the poached chicken.

How can I make this salad vegan?

Replace chicken and bacon with hearty vegetables or plant-based proteins like chickpeas or tempeh. Use a dairy-free blue cheese alternative or omit the cheese entirely, and prepare the dressing without honey if it’s used.