Chicken Cobb Salad

Ingredients

• 1 medium head (about 5–6 cups, roughly 150 g)romaine lettuce
• 1boneless, skinless chicken breast, cooked and diced
• 4 rashersbacon, cooked and diced
• 1 cup (about 150 g)cherry tomatoes, halved
• 1 largeavocado, sliced
• ½ cup (about 75 g)feta or blue cheese, crumbled
• 80 ml (⅓ cup)extra virgin olive oil
• 45 ml (3 tablespoons)Dijon mustard
• 1 clovegarlic, minced
• 7.5 ml (½ tablespoon)maple syrup
• to tastesalt and pepper
• 3 tablespoons (45 ml)balsamic vinegar (called for in the method)
• quantity not specifiedeggs (called for in the method)

Instructions

1. 1

   Prepare ingredients

   Wash and chop the lettuce, halve the tomatoes and prepare the avocado and cheese. Have the cooked chicken and bacon ready to add to the salad.

2. 2

   Cook the eggs

   Cook the eggs in boiling water on the hob for 8 minutes, then cool and peel them. The recipe gives no egg quantity.

3. 3

   Cook the chicken

   Season the chicken breast with salt and pepper on both sides. Pan-fry it in a skillet over medium heat, covering with a lid if you prefer, until the centre reaches at least 74°C (165°F).

4. 4

   Bake the bacon

   Arrange the bacon rashers on a wire rack set over a baking tray. Bake at 204°C (400°F) for about 18 minutes, or until cooked, then transfer to kitchen paper to absorb excess grease.

5. 5

   Mix the dressing

   Stir together 80 ml olive oil, 45 ml balsamic vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove and ½ tablespoon maple syrup. Season with salt and pepper to taste, and refrigerate until needed if desired.

6. 6

   Assemble salad

   Put the chopped lettuce in a large bowl and top with sliced chicken, sliced eggs, chopped bacon, halved tomatoes and crumbled cheese. Add the balsamic vinaigrette, toss and serve.

What is a Cobb salad?

Cobb salad is an American composed salad, commonly associated with Los Angeles restaurant dining. Its familiar combination brings together leafy greens, cooked meat, eggs, tomatoes, avocado and cheese.

This version uses chicken and bacon with either feta or blue cheese, then adds a sweet-edged balsamic dressing. The separate toppings make it easy to serve as a colourful centrepiece or toss together just before eating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 13g protein, 10g carbs, 39g fat.

The avocado, olive oil, bacon and cheese contribute much of the fat, while the lettuce and tomatoes provide most of the listed carbohydrate. Chicken, eggs, bacon and cheese provide protein; serve the salad with extra leafy vegetables or a modest portion of bread if you want to round out the plate.

The ingredients that make it work

Crunchy leaves: Romaine gives the salad a sturdy base that holds up against the dressing and heavier toppings. Dry the leaves well after washing so the vinaigrette clings rather than becoming diluted.

Rich toppings: Avocado, bacon and cheese bring creaminess and savoury depth, while the tomatoes add a juicy contrast. Feta gives a tangy, crumbly finish; blue cheese makes the flavour more assertive.

Cook the components with care

Chicken: Season both sides and cook over medium heat, checking the thickest part reaches 74°C. Rest it briefly before slicing or dicing so it is easier to handle.

Bacon: Baking on a rack lets excess fat drain away as the rashers cook. Start checking around the stated 18 minutes, since thickness can affect how quickly they crisp.

Eggs: The method specifies 8 minutes in boiling water but does not give a quantity. Cool them before peeling and slicing to make the salad easier to assemble.

Balance the vinaigrette

Dijon and garlic give the dressing savoury sharpness, while a little maple syrup softens the vinegar. Whisk or stir until the oil is evenly mixed in, and taste for salt and pepper before dressing the salad.

There is a quantity mismatch in the supplied recipe: the ingredient list gives 3 tablespoons of Dijon, while the dressing method uses 1 tablespoon. The method also calls for 3 tablespoons of balsamic vinegar, which is not listed among the ingredients.

Keep the textures distinct

Arrange the toppings over the lettuce for a composed look, or toss them together for easier serving. Either way, add dressing just before eating so the leaves stay crisp.

Cut the avocado close to serving time, and keep the cooked chicken and bacon separate from the greens until assembly. These small steps help preserve the contrast between crisp, creamy and juicy elements.

Make it a complete plate

As a main meal, serve the salad on its own or with bread for scooping up the dressing. As a side, it pairs well with simply grilled or roasted dishes.

For a satisfying balance, include a good portion of lettuce and tomatoes alongside the richer toppings. Keep extra vinaigrette on the table so each person can dress their own serving.

Recipe notes & tips

• Dry the lettuce thoroughly so the dressing stays flavourful rather than watery.
• Cook the chicken until its thickest part reaches 74°C, then let it rest before cutting.
• Bake the bacon on a wire rack as directed to let excess grease drain away.
• Whisk the vinaigrette again just before using if the oil has separated.
• Dress the salad immediately before serving to keep the romaine crisp.
• Choose feta for a milder tang or blue cheese for a stronger savoury flavour.

Variations

• Swap the cheese: Use feta for a cleaner tang or blue cheese for a bolder finish.
• Add extra greens: Mix in another crisp lettuce if you want a larger leafy base.
• Make it meat-free: Leave out the chicken and bacon, and add extra avocado and cheese.
• Use leftover chicken: Slice or dice cooked chicken and add it once chilled or gently warmed.
• Adjust the dressing: Add the vinaigrette gradually so the salad is coated but not soggy.

Common mistakes to avoid

• Wet lettuce: Excess water dilutes the dressing; dry the leaves well after washing.
• Overcooked chicken: It can turn dry; check the centre with a thermometer and stop at 74°C.
• Soft bacon: It may need more time; bake until cooked and crisp to your preference.
• Dressing too early: The leaves lose their crunch; toss the salad just before serving.
• Unbalanced dressing: Too much Dijon can dominate; note that the list and method give different amounts and adjust to taste.

How to store

Store undressed salad components in separate airtight containers in the fridge and use within 3 days; cut avocado is best eaten promptly. Keep the vinaigrette refrigerated and shake or stir before using. Reheat chicken and bacon gently, or serve them cold, and do not store dressed leftovers if you want crisp leaves.

Frequently asked questions