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Chicken Cobb Salad Recipe

American · Main course · 35 min total

A classic American salad featuring chopped chicken, bacon, eggs, avocado, tomatoes, and blue cheese, arranged in rows over crisp lettuce and served with a tangy red wine vinaigrette.

Ingredients

• 6 cups chopped romaine lettuce
• 2 cups cooked chicken breast, diced
• 4 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain, then crumble.
2. Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let stand 10 minutes, then cool in ice water, peel, and chop.
3. Prepare the vinaigrette: in a small bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
4. Divide the chopped romaine among 4 plates or arrange on a large platter.
5. Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows over the lettuce.
6. Drizzle the vinaigrette over the salad just before serving, or serve on the side.

Tips

• Use leftover rotisserie chicken for convenience.
• To keep avocado from browning, toss with a little lemon juice.
• The salad can be assembled ahead and refrigerated; add dressing just before serving.

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