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Classic Cobb Salad with Grilled Chicken

A vibrant platter of Classic Cobb Salad with Grilled Chicken, featuring sliced chicken breast, avocado, blue cheese, bacon, and eggs.
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Follow these steps to prepare an authentic, layered Cobb Salad featuring seasoned grilled chicken breast and a simple vinaigrette.

Ingredients

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  • 1 head Romaine lettuce, chopped
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for chicken)
  • 1/2 teaspoon salt (for chicken)
  • 1/4 teaspoon black pepper (for chicken)
  • 4 slices bacon, cooked until crisp and crumbled
  • 2 large eggs, hard-boiled and chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil (for dressing)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Rub chicken breasts with 1 tablespoon olive oil, salt, and pepper. Grill over medium-high heat for 6 to 8 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 5 minutes, then slice thinly against the grain.
  2. Prepare the hard-boiled eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold running water, peel, and chop.
  3. Make the dressing: In a small bowl, whisk together the red wine vinegar, 3 tablespoons olive oil, Dijon mustard, and oregano. Season with salt and pepper.
  4. Assemble the salad base: Arrange the chopped Romaine lettuce evenly on a large platter or in individual bowls.
  5. Layer the ingredients: Arrange the sliced grilled chicken, crumbled bacon, chopped eggs, tomatoes, avocado, and blue cheese in distinct, separate rows over the lettuce base.
  6. Serve: Drizzle the vinaigrette over the salad just before serving, or serve the dressing on the side.

Notes

  • For quick assembly, cook the bacon and hard-boil the eggs a day ahead. Store components separately in the refrigerator.
  • To ensure even cooking for the chicken, pound the breasts to a uniform thickness before seasoning.
  • If you prefer a creamier dressing, substitute 2 tablespoons of mayonnaise for 1 tablespoon of the olive oil in the dressing recipe.

Nutrition

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