American · Lunch · Dinner
Cobb Salad
A crisp American chopped salad with neat rows of juicy grilled chicken, jammy-firm eggs, creamy avocado, ripe tomato, smoky bacon and tangy blue cheese over cool romaine. A light red wine vinaigrette ties it together.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 56% · Protein 35%
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Ingredients
For 4 servings- 2 medium (about 500 g)Chicken breast, skinless
- 4 large200 gEggs
- about 8 cups2,000 gWater
- 2 slices40 gBacon, center-cut
- 2 hearts400 gRomaine lettuce
- 2 medium250 gTomatoes
- 1 large, pitted and peeled150 gAvocado
- 1/3 cup45 gBlue cheese, crumbled
- 3 tbsp chopped10 gFresh chives
- 2 tbsp + 1 tsp32 gOlive oil
- 2 tbsp30 gRed wine vinegar
- 1 tsp5 gDijon mustard
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
Steps
- 1
Bring about 6 cups of the water to a boil in a saucepan.
- 2
Lower the eggs in gently and simmer for 10 minutes.
- 3
Drain the eggs and cover them with the remaining cold water until cool.
- 4
Meanwhile, rub the chicken with 1 tsp olive oil, half the salt and half the pepper.
- 5
Cook the chicken in a nonstick skillet over medium heat for 6-7 minutes per side, until it reaches 74 °C / 165 °F inside.
- 6
Rest the chicken for 5 minutes, then dice it.
- 7
Cook the bacon in the same skillet until crisp, about 6-8 minutes, then drain on paper towel and crumble.
- 8
Whisk the remaining olive oil with the vinegar, mustard and the rest of the salt and pepper.
- 9
Chop the romaine and spread it over a large platter.
- 10
Dice the tomatoes and avocado.
- 11
Peel and chop the eggs.
- 12
Arrange the chicken, eggs, tomato, avocado, bacon and blue cheese in rows over the lettuce.
- 13
Scatter with chives and drizzle with the vinaigrette just before serving.
Swaps, storage and make-ahead
Swaps
- Use peeled cooked shrimp instead of chicken for a seafood version like the one in the photo.
- Swap the blue cheese for crumbled feta or goat cheese if you prefer a milder tang.
- Leave out the bacon and add extra avocado or toasted sunflower seeds for crunch and richness.
- Replace the romaine with iceberg, little gem or a mix of crisp lettuces and baby spinach if romaine is hard to find.
Storage
Refrigerate leftovers within 2 hours, ideally with the lettuce, avocado and dressing kept separate, and eat the cooked chicken and eggs within 3 to 4 days. Dressed salad goes soggy and cut avocado browns, so the assembled salad is best eaten fresh and should not be frozen.
Make ahead
Boil and peel the eggs, cook and dice the chicken, crisp the bacon and whisk the vinaigrette up to 3 days ahead, storing each covered in the fridge. Chop the romaine and tomatoes a few hours before, and slice the avocado and assemble just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilkMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (917 g) | Per 100 g | |
|---|---|---|
| Calories | 463 kcal | 50 kcal |
| Protein | 40.9 g | 4.5 g |
| Carbohydrates | 9.9 g | 1.1 g |
| of which sugars | 3.4 g | 0.4 g |
| Fiber | 5.5 g | 0.6 g |
| Fat | 29 g | 3.2 g |
| of which saturated | 7.6 g | 0.8 g |
| Sodium | 671 mg | 73 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
