Updated Classic Cobb Salad Recipe

Name: Updated Classic Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dijon mustard (Vinaigrette recipe begins); 1 medium garlic clove, minced; 1/4 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon Worcestershire sauce; 2 teaspoons lemon juice; 2 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil; 3 large eggs (Salad recipe begins); 2 chicken breast halves (boneless, skinless and trimmed); salt & fresh ground pepper; 1 large head romaine lettuce (washed, dried, torn into bite-sized pieces); 1 bunch watercress (washed, dried, stemmed); 1 pint cherry tomatoes (each tomato halved); 2 medium avocados (pitted and cut into 1/2-inch cubes); 8 slices bacon (cut crosswise into 1/4 inch pieces, fried over medium heat until crisp, and dried on paper towels); 2 ounces blue cheese, crumbled; 3 tablespoons minced chives

Servings: persons

1 teaspoon Dijon mustard (Vinaigrette recipe begins)
1 medium garlic clove, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
3 large eggs (Salad recipe begins)
2 chicken breast halves (boneless, skinless and trimmed)
salt & fresh ground pepper
1 large head romaine lettuce (washed, dried, torn into bite-sized pieces)
1 bunch watercress (washed, dried, stemmed)
1 pint cherry tomatoes (each tomato halved)
2 medium avocados (pitted and cut into 1/2-inch cubes)
8 slices bacon (cut crosswise into 1/4 inch pieces, fried over medium heat until crisp, and dried on paper towels)
2 ounces blue cheese, crumbled
3 tablespoons minced chives

1
For vinaigrette: Whisk ingredients in bowl until well combined, then set aside.
2
For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside.
3
For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes.
4
To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens.
5
Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette.
6
Sprinkle bacon, cheese and chives evenly over salad and serve immediately.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 teaspoon Dijon mustard (Vinaigrette recipe begins), 1 medium garlic clove, minced, 1/4 teaspoon sugar, 1/2 teaspoon salt, and more.

Yes, Updated Classic Cobb Salad falls under the Drinks & Smoothies 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.

Updated Classic Cobb Salad

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