Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil, 3/4 tsp kosher salt, 1/4 tsp black pepper (for chicken)
- 6 slices thick-cut bacon
- 4 large eggs
- 2 large romaine hearts (about 10 cups chopped)
- 1 pint grape tomatoes, halved
- 1 large avocado, diced
- 3 oz blue cheese, crumbled
- 3 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1 small garlic clove, 1/2 tsp kosher salt, 1/4 tsp pepper, 1/3 cup extra-virgin olive oil (for vinaigrette)
- Chopped chives or parsley (optional)
Do This
- 1. Heat oven to 400°F. Oil, salt, and pepper chicken; roast 20–22 minutes to 165°F. Rest 10 minutes.
- 2. Bake bacon on a foil-lined sheet at 400°F for 15–18 minutes until crisp; drain and chop.
- 3. Hard-boil eggs: simmer 10 minutes, ice bath 10 minutes; peel and quarter.
- 4. Whisk vinaigrette: vinegar, Dijon, honey, garlic, salt, pepper; slowly whisk in olive oil.
- 5. Chop romaine; halve tomatoes; dice avocado (toss avocado with 1 tsp vinaigrette to prevent browning).
- 6. Dice chicken; assemble lettuce on a platter and arrange rows of chicken, bacon, avocado, tomatoes, blue cheese, and eggs.
- 7. Drizzle with vinaigrette and sprinkle with chives; serve extra dressing at the table.
Why You’ll Love This Recipe
- Classic steakhouse vibes at home with crisp lettuce, creamy avocado, and tangy blue cheese.
- Balanced and hearty: protein-packed chicken, eggs, and bacon keep you satisfied.
- Meal-prep friendly: cook the components ahead and assemble in minutes.
- Bright red-wine vinaigrette cuts through richness for a fresh, clean finish.
Grocery List
- Produce: Romaine hearts, grape or cherry tomatoes, avocado, garlic, fresh chives or parsley (optional)
- Dairy: Blue cheese, large eggs
- Pantry: Boneless skinless chicken breasts, thick-cut bacon, red wine vinegar, Dijon mustard, honey, extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
For the Roasted Chicken
- 1 lb boneless, skinless chicken breasts (about 2 medium)
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional)
For the Bacon and Eggs
- 6 slices thick-cut bacon
- 4 large eggs
For the Red-Wine Vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced (about 1/2 tsp)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup extra-virgin olive oil
For the Salad Base and Toppings
- 2 large romaine hearts, chopped (about 10 cups)
- 1 pint grape or cherry tomatoes, halved (about 2 cups)
- 1 large ripe avocado, diced
- 3 oz blue cheese, crumbled (about 3/4 cup)
- 2 tbsp chopped fresh chives or flat-leaf parsley (optional)
Step-by-Step Instructions
Step 1: Preheat oven and season chicken
Heat the oven to 400°F. Pat the chicken dry and place it on a rimmed baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and sprinkle with 3/4 tsp kosher salt, 1/4 tsp pepper, and smoked paprika if using. Rub to coat evenly.
Step 2: Roast chicken
Roast the chicken at 400°F for 20–22 minutes, or until the thickest part registers 165°F on an instant-read thermometer. Transfer to a cutting board and rest for 10 minutes, then dice into 1/2-inch pieces.
Step 3: Bake bacon
While the chicken roasts, lay bacon on a foil-lined baking sheet. Bake at 400°F for 15–18 minutes until deeply golden and crisp. Transfer to paper towels to drain, then chop into bite-size pieces.
Step 4: Hard-boil the eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 10 minutes. Immediately transfer to an ice bath for 10 minutes to stop cooking. Peel and quarter (or slice).
Step 5: Make the red-wine vinaigrette
In a bowl, whisk together red wine vinegar, Dijon, honey, minced garlic, salt, and pepper. Slowly drizzle in 1/3 cup olive oil while whisking until thick and emulsified. Taste and adjust seasoning; set aside.
Step 6: Prep the produce
Chop romaine into bite-size pieces, then rinse and spin dry very well (dry lettuce stays crisp). Halve the grape tomatoes. Dice the avocado just before assembling; for less browning, toss the avocado with 1 teaspoon of the vinaigrette.
Step 7: Assemble the Cobb salad
Spread romaine on a wide platter or in a large shallow bowl. Arrange neat rows of diced chicken, chopped bacon, avocado, tomatoes, blue cheese, and the egg quarters over the lettuce. Drizzle about half the vinaigrette over the top and sprinkle with chives or parsley. Serve immediately with extra dressing on the side.
Pro Tips
- Dry your lettuce thoroughly. Watered-down leaves dilute flavor and make the salad limp.
- Use an instant-read thermometer for perfectly juicy chicken at 165°F.
- Toss avocado with a teaspoon of dressing to slow browning without extra ingredients.
- For a creamier dressing, whisk in 1 tablespoon mayonnaise or Greek yogurt.
- Chill the platter and plates for 10 minutes to keep everything crisp longer.
Variations
- Rotisserie shortcut: swap in 3 cups shredded rotisserie chicken and skip roasting.
- Lighter blue: use crumbled feta or goat cheese for a milder, tangy twist.
- Grill it: grill the chicken and corn on the cob (kernels shaved off) for a smoky summer Cobb.
Storage & Make-Ahead
Store components separately for best texture. Chicken, bacon, and eggs keep 3–4 days in airtight containers in the fridge. Dressing keeps up to 1 week refrigerated; whisk before using. Washed and dried romaine keeps 2 days wrapped in a towel in a sealed container. Cut avocado just before serving. If you have dressed leftovers, they are best within 1 day; undressed assembled salad will hold 1 day if tightly covered.
Nutrition (per serving)
Approximate: 680 calories; 41 g protein; 18 g carbohydrates (5 g fiber, 7 g sugars); 47 g fat (12 g saturated); 1060 mg sodium.
