Classic American Cobb Salad

How to Make It

1. 1

   Prepare the Chicken

   Pat chicken breasts dry and season lightly with black pepper and a very small pinch of sea salt. Heat a grill pan or non-stick skillet over medium-high heat with a light drizzle of olive oil. Cook chicken for 6–7 minutes per side until internal temperature reaches 74°C (165°F). Remove from heat, rest for 5 minutes, then dice into bite-sized cubes or slice into strips.

   Tip: Resting the chicken before cutting keeps it juicy. For extra flavour, marinate in lemon juice, garlic, and herbs for 30 minutes before cooking.
2. 2

   Cook the Turkey Bacon

   Lay turkey bacon strips in a dry non-stick skillet over medium heat. Cook for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain excess fat. Once cooled slightly, crumble or chop into small pieces.

   Tip: Choose reduced-sodium turkey bacon to keep this dish heart-friendly and appropriate for blood pressure management.
3. 3

   Hard-Boil the Eggs

   Place eggs in a saucepan and cover with cold water by 2.5 cm. Bring to a full boil over medium-high heat, then immediately reduce heat to low and simmer for exactly 10 minutes. Transfer to an ice bath for 5 minutes to stop cooking, then peel and halve lengthways.

   Tip: The ice bath prevents the grey ring forming around the yolk and makes peeling significantly easier.
4. 4

   Make the Red Wine Vinaigrette

   In a small jar or bowl, whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and honey (if using). Season with freshly cracked black pepper. Shake or whisk vigorously until emulsified. Taste and adjust acidity as needed.

   Tip: Make a double batch of the vinaigrette and store in a sealed jar in the refrigerator for up to 5 days — it works beautifully as a marinade too.
5. 5

   Build the Salad Base

   In a large wide salad bowl or platter, combine the chopped romaine, baby spinach, and watercress. Toss lightly with 2–3 tablespoons of the vinaigrette to lightly dress the base. The greens should be glistening but not saturated.

   Tip: Using a combination of greens adds nutritional diversity — watercress is especially rich in vitamin K and anti-inflammatory compounds.
6. 6

   Compose the Toppings in Rows

   Arrange the toppings in neat, distinct rows across the dressed greens in this order: diced chicken, crumbled turkey bacon, halved hard-boiled eggs, diced avocado, halved cherry tomatoes, diced cucumber, and finally crumbled blue cheese. This traditional presentation is what defines a true Cobb.

   Tip: Drizzle the avocado lightly with lemon juice immediately after dicing to prevent browning and add a bright flavour note.
7. 7

   Dress and Serve

   Drizzle the remaining vinaigrette evenly over the composed rows just before serving. Finish with a generous crack of black pepper. Serve immediately on chilled plates, or allow diners to toss their own portions tableside for a traditional presentation.

   Tip: For meal prep, store all components separately in the refrigerator and assemble just before eating. The dressed greens will hold for up to 1 hour without wilting significantly.