American
Cobb Salad
Romaine lined with chicken, bacon, egg, avocado, tomato, and blue cheese. The chicken is cooked to 165°F and the eggs are hard-boiled.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The rows are the dish. Tossing it turns it into a pile.
- Chicken at 165°F and eggs boiled 10 minutes are the cooked parts.
- Blue cheese is traditional. Leave it off only if you have to.
- A sharp vinaigrette cuts the bacon and avocado.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the chicken with 1/2 tsp salt and the pepper. Sear it in 1 tbsp oil over medium heat, about 6 minutes a side, until the center reaches 165°F. Rest 5 minutes, then slice.
- 2
Cook the bacon until crisp. Drain it. Hard-boil the eggs: cover them with water, bring to a boil, then simmer 10 minutes. Cool them in ice water, peel, and quarter.
- 3
Whisk the vinegar, Dijon, 3 tbsp oil, and 1/2 tsp salt.
- 4
Arrange the romaine on a platter. Line up the chicken, bacon, eggs, avocado, tomatoes, and blue cheese.
- 5
Drizzle the dressing and serve.
Pro tips
- Ice-bath the eggs or the yolks turn gray-green at the edge. They are still safe, just less pretty.
- Slice the avocado last so it does not brown.
- Warm chicken on cold lettuce is the usual way. Cold leftover chicken also works within 4 days.
Easy substitutions
- blue cheese
- feta
- chicken breast
- chicken thighs, still cooked to 165°F
Storage and reheating
Storage
Keep the dressed greens separate. Refrigerate components up to 3 days. Avocado will brown.
Reheating
The salad is served cold or with warm chicken. Reheat chicken in a covered skillet until steaming.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 34 g
- Fiber
- 4 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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