Cobb Salad
Crisp romaine topped with rows of chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese, with a red wine vinaigrette.
- Servings
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
Ingredients
For the salad
For the dressing
Equipment
- Skillet
- Small saucepan
Instructions
Hard-boil the eggs: cover them with cold water in the saucepan, bring to a boil, turn off the heat, cover and leave for 11 minutes. Cool in cold water, peel and quarter.
Cook the bacon in the skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels, then crumble. Pour off the fat.
Season the chicken with the salt. Heat the oil in the skillet over medium-high heat and cook the chicken until golden and it reads 165°F in the thickest part, 5–6 minutes per side. Rest for 5 minutes, then dice.Season the chicken with the salt. Heat the oil in the skillet over medium-high heat and cook the chicken until golden and it reads 74°C in the thickest part, 5–6 minutes per side. Rest for 5 minutes, then dice.
Shake the dressing ingredients together in a jar until blended.
Spread the romaine on a large platter. Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese over it in rows. Drizzle with dressing just before serving, or serve it on the side.
Notes
- Leftover roast or rotisserie chicken makes this much quicker; you’ll need about 3 cups diced.
- Store the components separately and the salad keeps for 2 days; dress just before eating.
My notes
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Nutrition estimate
- Calories
- 725
- Protein
- 44 g
- Carbs
- 11 g
- Fat
- 57 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
