Cobb Salad With Jammy Eggs and Grilled Chicken

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 meal-sized servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
8 slices thick-cut bacon
4 large eggs
2 romaine hearts, chopped, about 8 cups
2 cups halved cherry tomatoes
2 medium avocados, sliced
4 ounces blue cheese, crumbled
1/4 cup chopped fresh chives
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated

Do This

1. Bake the bacon at 400°F for 16 to 20 minutes, then drain and crumble.
2. Whisk the olive oil, red wine vinegar, Dijon, honey, garlic, salt, and pepper into a vinaigrette.
3. Season the chicken and grill over medium-high heat, 425 to 450°F, for 5 to 7 minutes per side, until it reaches 165°F.
4. Lower the eggs into boiling water, cook for exactly 7 minutes, and transfer them to ice water.
5. Arrange the romaine, tomatoes, avocado, blue cheese, bacon, sliced chicken, and halved peeled eggs on a large platter.
6. Sprinkle with chives, drizzle with vinaigrette, and serve immediately.

Why You’ll Love This Recipe

It combines crisp, creamy, smoky, tangy, and savory flavors in every serving.
Jammy eggs add rich, custardy yolks without requiring any special equipment.
Grilled chicken, bacon, eggs, avocado, and blue cheese make it hearty enough for dinner.
Most of the components can be prepared in advance for quick assembly.

Grocery List

Produce: 2 romaine hearts, 2 cups cherry tomatoes, 2 medium avocados, 1 bunch fresh chives, and 1 small garlic clove
Meat and Eggs: 1 1/4 pounds boneless, skinless chicken breasts, 8 slices thick-cut bacon, and 4 large eggs
Dairy: 4 ounces blue cheese
Pantry: Extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, smoked paprika, kosher salt, and black pepper

Full Ingredients

For the Red Wine Vinaigrette

1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Chicken

1 1/4 pounds boneless, skinless chicken breasts, about 2 large breasts
1 tablespoon extra-virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Salad

8 slices thick-cut bacon
4 large eggs, cold from the refrigerator
2 romaine hearts, washed, thoroughly dried, and chopped into bite-size pieces, about 8 cups
2 cups cherry tomatoes, halved
2 medium ripe avocados, pitted, peeled, and sliced
4 ounces blue cheese, crumbled, about 1 cup
1/4 cup finely chopped fresh chives

Cobb Salad With Jammy Eggs and Grilled Chicken – Closeup

Step-by-Step Instructions

Step 1: Make the vinaigrette

In a small bowl or jar, combine 1/3 cup olive oil, the red wine vinegar, Dijon mustard, honey, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously until the dressing looks slightly thickened and evenly blended. If using a jar, seal it tightly and shake for 20 to 30 seconds. Set the vinaigrette aside while you prepare the salad.

Step 2: Bake the bacon until crisp

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and arrange the bacon in a single layer without overlapping. Bake for 16 to 20 minutes, turning the pan halfway through, until the bacon is deeply browned and crisp. Transfer it to a paper towel-lined plate and let it cool for 5 minutes, then break or chop it into bite-size pieces.

Step 3: Season and grill the chicken

While the bacon cooks, preheat an outdoor grill or grill pan to medium-high heat, about 425 to 450°F. If the chicken breasts are very thick, place them between sheets of parchment and gently pound them to an even 3/4-inch thickness. Pat the chicken dry, rub it with 1 tablespoon olive oil, and season both sides with the smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Grill the chicken for 5 to 7 minutes on the first side without moving it. Turn and cook for another 5 to 7 minutes, or until the center reaches 165°F on an instant-read thermometer. Transfer the chicken to a clean cutting board and rest it for 8 to 10 minutes so the juices redistribute.

Step 4: Cook the jammy eggs

Fill a medium saucepan with enough water to cover the eggs by at least 1 inch and bring it to a full boil over medium-high heat. Using a slotted spoon, carefully lower the cold eggs into the boiling water. Adjust the heat to maintain a gentle but steady boil and cook for exactly 7 minutes.

While the eggs cook, fill a bowl with ice and cold water. As soon as the timer sounds, transfer the eggs to the ice bath and chill for at least 5 minutes. Gently crack each shell all over, peel under cool running water if needed, and slice the eggs in half just before assembling the salad. The whites should be set and the yolks should be thick, glossy, and softly jammy.

Step 5: Prepare the vegetables

Wash and thoroughly dry the romaine so the vinaigrette will cling to the leaves rather than becoming watery. Chop it into bite-size pieces. Halve the cherry tomatoes, slice the avocados, crumble the blue cheese, and chop the chives. Slice the rested chicken across the grain into strips about 1/2 inch thick.

Step 6: Arrange the Cobb salad

Spread the chopped romaine across a large serving platter or divide it among four wide, shallow bowls. Arrange the sliced chicken, halved jammy eggs, tomatoes, avocado, bacon, and blue cheese in neat rows or grouped sections over the lettuce. This classic arrangement keeps the colors and textures distinct and makes the salad especially inviting.

Step 7: Dress and serve

Whisk or shake the vinaigrette once more. Drizzle about two-thirds of it evenly over the assembled salad, then sprinkle with the chopped chives. Serve immediately with the remaining vinaigrette on the side so each person can add more to taste.

Pro Tips

Use a timer for the eggs: Seven minutes produces set whites and custardy yolks. Even one extra minute will make the yolks noticeably firmer.
Dry the lettuce well: A salad spinner is ideal. Excess water dilutes the vinaigrette and prevents it from coating the romaine.
Check chicken by temperature: Thickness varies, so an instant-read thermometer is more reliable than cooking time alone. Remove the chicken when the thickest part reaches 165°F.
Choose ripe but firm avocados: They should yield slightly to gentle pressure while remaining firm enough to hold clean slices.
Dress at the last moment: Wait until serving to add the vinaigrette so the romaine stays crisp and the avocado retains its fresh appearance.

Variations

Turkey Cobb: Replace the grilled chicken with 1 1/4 pounds of roasted or smoked turkey breast, sliced into strips.
Ranch Cobb: Replace the red wine vinaigrette with 1/2 cup homemade or store-bought buttermilk ranch dressing.
Vegetarian Cobb: Omit the chicken and bacon, then add 2 cups of drained, rinsed chickpeas and 1 cup of toasted walnuts or smoky roasted mushrooms.

Storage & Make-Ahead

For the best texture, store each component separately and assemble only what you plan to eat. Refrigerate cooked chicken and bacon in airtight containers for up to 4 days. Keep the washed, fully dried romaine in a paper towel-lined container for up to 3 days. The vinaigrette can be refrigerated in a sealed jar for up to 1 week; let it stand at room temperature for 10 minutes and shake well before using. Refrigerate the unpeeled jammy eggs for up to 2 days. Cut the avocado shortly before serving to prevent browning. Once dressed, the salad is best eaten immediately, although leftovers can be refrigerated for up to 1 day.

Nutrition (per serving)