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Yummy Spoon

Cobb Salad

Neat rows of chicken, crispy bacon, hard-boiled egg, avocado, tomato and blue cheese over crisp lettuce, with a tangy red wine and Dijon vinaigrette. A salad that eats like a meal.

Ingredients

Red wine vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small garlic clove, grated
  • 1 tsp honey
  • ¼ tsp fine salt
  • ¼ tsp black pepper

Salad

  • 4 large eggs
  • 6 slices thick-cut bacon
  • 1 lb boneless, skinless chicken breasts, 2 small breasts
  • ½ tsp fine salt
  • ¼ tsp black pepper
  • 1 large head romaine lettuce, chopped (about 8 cups)
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled blue cheese
  • 2 tbsp chopped chives

Instructions

Make the dressing

  1. Shake all the vinaigrette ingredients together in a jar until well combined. Set aside.

Cook the toppings

  1. Put the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 11 minutes. Transfer to ice water to cool, then peel and chop.
  2. Meanwhile, cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels, then crumble. Pour off all but 1 tablespoon of the fat.
  3. Season the chicken with the salt and pepper. Cook in the skillet over medium heat for 5 to 7 minutes per side, until golden and the thickest part reaches 165°F (74°C) on an instant-read thermometer. Rest for 5 minutes, then dice.

Assemble

  1. Spread the lettuce on a large platter. Arrange the chicken, bacon, eggs, avocado, tomatoes and blue cheese in rows on top.
  2. Sprinkle with chives and serve with the vinaigrette on the side. Toss at the table.

Notes

Substitutions

Storage