Layered Cobb Salad Recipe

Name: Layered Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red-wine vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1 small clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3 skinless boneless chicken breast halves (1 3/4 pound); 2 ripe Hass or other seasonal avocados; 1 head romaine, cut crosswise into 1/2-inch wide slices (8 cups); 6 bacon slices, cooked until crisp, drained, and finely chopped; 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces; 2 to 3 ounces Roquefort, crumbled (1/2 to 3/4 cup); 2 bunches watercress, coarse stems discarded; 2 hard-boiled large eggs, sliced with an egg slicer; 1/4 cup finely chopped fresh chives

Servings: persons

3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3 skinless boneless chicken breast halves (1 3/4 pound)
2 ripe Hass or other seasonal avocados
1 head romaine, cut crosswise into 1/2-inch wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces
2 to 3 ounces Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, sliced with an egg slicer
1/4 cup finely chopped fresh chives

1
Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
2
Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes.
3
Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
4
Transfer the chicken to a cutting board and cool completely.
5
Cut into 1/2-inch cubes.
6
Halve pit and peel avocados, then cut into 1/2-inch cubes.
7
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken.
8
Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
9
Just before serving, pour dressing over salad and toss.
10
Cook's note: Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.

1310

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons red-wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, 1 small clove garlic, minced, and more.

Yes, Layered Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Layered Cobb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions