Description
This Best Cobb Salad Recipe features a hearty combination of chicken, bacon, fresh vegetables, eggs, and creamy blue cheese, all brought together by a flavorful honey mustard dressing. Perfect for a satisfying lunch or dinner, this salad combines crispy seared chicken breasts, perfectly cooked bacon, and vibrant fresh greens to create a classic American dish with a delicious homemade twist.
Ingredients
Scale
Eggs
- 9 eggs (older eggs are best for easier peeling)
Greens and Vegetables
- 2 heads romaine or iceberg lettuce (cleaned, dried, and chopped)
- 1 bunch watercress (or Spring Mix salad)
- 1 bunch green onions (chopped)
- 6 tomatoes (sliced or chopped)
- 3 avocados (sliced or chopped)
Cheese
- 6 ounces Roquefort cheese (or gorgonzola or blue cheese)
Meats
- 1 pound bacon (cooked until crisp)
- 1 pound chicken breast or chicken tenders
Seasonings for Chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
Fats and Oils
- 1 tablespoon olive oil (for searing chicken)
- 1 tablespoon butter (for searing chicken)
Honey Mustard Dressing
- 1/3 cup mayonnaise
- 1/3 cup Dijon mustard (or yellow mustard, or a combo of both)
- 1/4 cup honey
- 1/4 cup lemon juice (from 1 large lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 clove garlic
Instructions
- Cook the eggs. Start by steaming or boiling the eggs for optimal peelability. Steam eggs over boiling water for 11 minutes covered, or boil, then remove from heat, cover, and let sit for 8 minutes. Immediately transfer eggs to an ice bath to halt cooking. Once cooled, peel and slice or halve the eggs. Season lightly with salt and pepper.
- Make the honey mustard dressing. Combine mayonnaise, Dijon mustard, honey, lemon juice, kosher salt, pepper, and garlic in a blender. Pulse until smooth to create about 1 cup of dressing.
- Cook the bacon. For best results, bake bacon until crisp, then chop into bite-sized pieces and keep warm. Alternatively, fry chopped bacon in a skillet over medium heat until crisp, 5-10 minutes, then drain on paper towels.
- Prep the greens and vegetables. Rinse and thoroughly dry romaine or iceberg lettuce along with watercress or spring mix. Add the greens to a large serving bowl. Chop and add green onions evenly into the lettuce. Slice or chop tomatoes and set aside. Crumble Roquefort or blue cheese and set aside separately.
- Prepare the chicken. Slice each chicken breast or tender horizontally into thin cutlets. Pat dry with paper towels. Season both sides with a mixture of kosher salt, pepper, and smoked paprika.
- Sear the chicken. Heat a 12-inch skillet over medium-high heat for at least 3 minutes. Add olive oil, swirl to coat. Arrange chicken slices in the pan without crowding and do not move them to ensure a good sear. Cook for 3-4 minutes on the first side until ready to flip (should release easily). Flip chicken using tongs, add butter, and swirl to melt. Cook for an additional 2 minutes until golden brown and internal temperature reaches 160°F. Remove chicken, cover, and allow to rest before slicing or chopping.
- Chop or slice the avocados. Just before serving, prepare the avocados to prevent browning.
- Assemble the salad. Arrange all prepared ingredients except lettuce on a large platter or serve in separate bowls: eggs, tomatoes, cheese, bacon, chicken, avocado, and green onions if kept separate. Guests can build their own salads beginning with lettuce, then layering on toppings. Drizzle with homemade honey mustard dressing or recommended red wine vinaigrette.
Notes
- To make a Red Wine Vinaigrette dressing: whisk together 1/4 cup red wine vinegar, 3/4 cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste.
- Use older eggs for easier peeling or try steaming the eggs instead of boiling for best results.
- Baking bacon is recommended for even crispiness and less mess.
- Patting the chicken dry and not moving it during searing allows for a perfect golden crust.
- Rest cooked chicken for 5-10 minutes to retain juices before slicing.
- Use a salad spinner to thoroughly dry greens for better dressing adherence and crispness.
- Store leftover dressing refrigerated for up to one week.
