Classic Cobb Salad

An overhead view of a Cobb salad on a large white oval platter flanked by two glasses of white wine and two gold serving spoons.

Course: Salad

Cuisine: American

Prep Time: 30

Cook Time: 30

Roasting and cooling time for chicken: 1

Total Time: 2

Servings: people

Calories: 436kcal

Author: Kris Longwell

This Classic Cobb Salad has all the ingredients that just go together so perfectly. Serve it family-style and let guests create their own salad, or mix together and serve in individual bowls. The chicken, bacon, hard-boiled eggs, and dressing can all be prepared in advance.

Print Recipe

Ingredients

2 lbs chicken breasts bone-in, skin-on (See NOTES)
2 tablespoon olive oil
Kosher salt and ground black pepper
6 strips bacon
3 eggs hard-boiled
4 cups Romaine lettuce washed, dried, torn into pieces, and chilled
2 cups watercress roughly chopped, or baby arugula
2 tablespoon flat-leaf parsley fresh, chopped
2 tablespoon chives fresh, chopped
2 small avocados peeled, pit removed, and roughly chopped
2 cups cherry tomatoes halved
7 oz Roquefort cheese crumbled (you'll need a little more for the vinaigrette)

For the French Vinaigrette

¼ cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic minced
Kosher salt and ground black pepper
1 oz Roquefort dressing about 1 to 2 tbsp
⅓ cup extra-virgin olive oil

Instructions

Roast the Chicken

Preheat oven to 375°F.
Place a baking rack on a baking sheet lined with foil.
Brush the olive oil all over the chicken. Liberally sprinkle with salt and pepper all over the chicken breasts. Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F. Let cool on the rack.
2 lbs chicken breasts, 2 tablespoon olive oil, Kosher salt and ground black pepper
When cool enough to handle, use a knife to cut the meat from the bone. Try not to shred the meat. Cut the chicken meat into bite-sized cubes. Set aside. If not using within the hour, cover and refrigerate until an hour before assembling the salad.

Cook the Bacon

You can cook the bacon in a skillet until crisp, or you can cook it in the oven. For the oven method, preheat your oven to 375°F, line a baking sheet with foil, and cook the bacon until crisp, usually about 15 minutes. Place cooked bacon on a paper towel-lined plate. Crumble before assembling the salad. This can be done at the same time you're roasting the chicken. It can also be done several hours before assembling the salad.
6 strips bacon

Hard-Boil the Eggs

Place the eggs in a medium-sized saucepan. Add enough cool water to the pan to cover the eggs by 1 to 2 inches. Bring the water to a boil and then immediately turn off the heat and cover the pan. Allow the eggs to rest in the water for 20 minutes. Use a slotted spoon to remove the eggs. Don't peel the eggs until just before assembling the salad. The eggs can be prepared up to 24 hours in advance (keep refrigerated).
3 eggs

Chill the Lettuce and Prepare the French Vinaigrette

In a large bowl, mix together the cleaned Romaine and watercress (or arugula). Place in the refrigerator to chill while you make the vinaigrette.
4 cups Romaine lettuce, 2 cups watercress
In a small bowl (or do this directly in a jar with a lid), stir together the red wine vinegar, Worcestershire sauce, Dijon, garlic, ½ teaspoon salt, and ½ teaspoon black pepper.
7 oz Roquefort cheese, ¼ cup red wine vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 cloves garlic, Kosher salt and ground black pepper
Transfer to a jar with a tight-fitting lid (if mixing in a bowl first).
Use the back of a fork to smash 1 oz (about 2 tbsp) of the Roquefort cheese. Add the cheese to the jar and then pour in the olive oil. Fasten the lid to the jar and then shake vigorously for at least 30 seconds, until the vinaigrette is fully mixed and emulsified. Set aside.
1 oz Roquefort dressing, ⅓ cup extra-virgin olive oil

Assemble the Salad

Shake the vinaigrette in the jar again and then drizzle about ¼-cup of it over the chilled lettuce. Toss to coat the lettuce (it shouldn't be dripping, only lightly coated.
Spread the dressed lettuce across the bottom of a large platter.
Peel the eggs and then quarter them, lengthwise. In a small bowl, mix together the chopped parsley and chives.
2 tablespoon flat-leaf parsley, 2 tablespoon chives
Adding in rows across the top of the lettuce, add the chopped avocado, crumbled bacon, half of the herb (parsley and chives) mixture, the cubed cooked chicken, the rest of the herb mixture, the halved cherry tomatoes, the crumbled Roquefort cheese, and the quartered hard-boiled eggs.
2 small avocados, 2 cups cherry tomatoes
Drizzle more of the dressing over the top, leaving enough for some to be passed at the table.
Top with a little freshly ground pepper, if desired. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube Channel.

You can also cook the chicken by poaching skinless, boneless chicken breasts in a pot with lightly salted water. Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. The center should not be pink in the middle and have an internal temperature of 165°F.

Leftover roasted turkey is a great option, too!

We recommend using cubed blue cheese. The pre-crumbled is not as creamy. Crumble the cheese with your fingers. If you can't find Roquefort, go with Danish or Maytag. These can all be found in the specialty cheese section (usually near the prepared meats and deli area) in most well-stocked supermarkets.

Toss the cut avocado in a little lime or lemon juice to keep it from oxidizing (turning brownish).

The chicken and eggs (unpeeled) can be prepared up to 24 hours in advance. The bacon can be cooked several hours in advance. And the dressing can be made a couple of days in advance. Keep everything refrigerated until about an hour before assembling the salad.

Nutrition