Cobb Salad

The Cobb is America's most composed salad — rows of juicy chicken, smoky bacon, jammy eggs, avocado, blue cheese, and tomato over crisp romaine. Every forkful is a different combination, and the tangy red-wine vinaigrette ties it all together.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Servings

4 servings

Calories

620

Ingredients

• 2 chicken breasts (about 400 g)
• 6 slices bacon
• 4 large eggs
• 1 large head romaine lettuce, chopped
• 2 ripe avocados, diced
• 250 g (about 2 cups) cherry tomatoes, halved
• 100 g (3.5 oz) blue cheese, crumbled
• 3 spring onions, sliced
• 60 ml (1/4 cup) red wine vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove, grated
• 120 ml (1/2 cup) extra-virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Season the chicken with salt and pepper. Sear in an oiled skillet over medium-high heat 6–7 minutes per side until cooked through; rest 5 minutes, then dice.
2. Cook the bacon in the same skillet until crisp, 4–5 minutes. Drain on paper towels and crumble.
3. Lower the eggs into boiling water and cook 9 minutes for jammy yolks. Chill in ice water, peel, and quarter.
4. Whisk the vinegar, mustard, garlic, 1/2 teaspoon salt, and plenty of pepper; stream in the olive oil to make the vinaigrette.
5. Spread the romaine over a large platter and toss lightly with a few spoonfuls of dressing.
6. Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat rows over the lettuce — the classic Cobb presentation.
7. Scatter the spring onions over the top and drizzle with more dressing.
8. Serve immediately, passing extra dressing and blue cheese at the table.

Pro tips

• A rotisserie chicken turns this into a 15-minute assembly job.
• Toss the avocado in a little lemon juice so it stays green.
• Chill the platter 10 minutes before assembling on hot days — crisp lettuce stays crisp.
• Swap blue cheese for feta or goat cheese if blue is not your thing.

Frequently asked questions