Classic Cobb Salad
A hearty, composed salad with rows of chicken, bacon, egg, avocado, tomatoes, and blue cheese over crisp romaine, finished with a tangy red wine vinaigrette. Perfect as a satisfying main course.
⏱ 30 min prep · 20 min cook · medium
Method
- 1Baking
Preheat the oven to 200°C (400°F). Place bacon in a single layer on a foil-lined baking sheet. Bake until browned and crispy, about 15 minutes, turning once for even cooking.
⏲ 15 min
- 2Boiling
While bacon cooks, bring a medium pot of water to a gentle boil. Add eggs and cook for 9 minutes for hard-boiled. Transfer to an ice bath to stop cooking, then peel and quarter.
⏲ 9 min
- 3Searing
Pat chicken dry and season with salt and pepper. Heat a large skillet over medium-high heat and add a small amount of olive oil. Sear chicken until golden and cooked through, about 5 minutes per side.
⏲ 10 min
- 4
Let chicken rest for 5 minutes, then slice into strips. Drain bacon on paper towels and crumble into pieces.
⏲ 5 min
- 5
In a small bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
- 6
On a large platter, arrange chopped romaine as a base. In neat rows, top with chicken, bacon, eggs, avocado, cherry tomatoes, and blue cheese.
- 7
Drizzle the vinaigrette over the salad just before serving, and season with extra black pepper if desired.