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Classic Cobb Salad

Classic Cobb salad layers crisp romaine and watercress with eggs, bacon, chicken, tomatoes, avocado, and blue cheese. A homemade red wine vinaigrette ties together the neatly arranged toppings for a satisfying salad with plenty of texture.
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Prep Time 20 minutes
Cook Time 32 minutes
Chilling and resting 10 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.33 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cloves garlic small, finely grated
For the salad
  • 4 eggs large
  • 4 slices bacon
  • 1 lb chicken breasts boneless, skinless, pounded to an even 1/2-inch thickness
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 head romaine lettuce large, chopped (about 8 cups)
  • 1 bunch watercress tough stems removed
  • 1 pint grape tomatoes halved
  • 2 avocados medium, ripe, diced
  • 4 oz blue cheese crumbled
  • 2 tbsp chives fresh, chopped

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet
  • 1 large platter

Method
 

Make the dressing
  1. Whisk the red wine vinegar, Dijon mustard, Worcestershire sauce, and garlic in a small bowl, then gradually whisk in the olive oil until combined.
Cook the eggs
  1. Place the eggs in a 2-quart saucepan and cover with cold water by 1 inch.
  2. Bring to a boil over medium-high heat, cover, remove from the heat, and let stand for 10 to 12 minutes.
Chill and chop the eggs
  1. Transfer the eggs to a bowl of ice water for 5 minutes, then peel and chop.
Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and crumble when cool.
Cook the chicken
  1. Season the chicken with the kosher salt and black pepper, then cook it in the bacon drippings over medium heat for 5 to 7 minutes per side, until it reaches 165°F in the thickest part.
  2. Rest the chicken for 5 minutes, then cut into bite-size pieces.
Assemble the salad
  1. Arrange the romaine and watercress on a large platter, then arrange the eggs, bacon, chicken, tomatoes, avocado, and blue cheese in rows over the greens.
Finish and serve
  1. Sprinkle the chives over the salad and serve with the dressing.

Notes

For the best texture, arrange the toppings just before serving and keep the dressing separate until ready to eat. Refrigerate components in airtight containers for up to 3 days; assembled salad is best within 1 day. Freezing is not recommended. For a dairy-free option, omit the blue cheese.