Chopped Cobb Salad with Blue Cheese
Rows of bacon, egg, avocado, and blue cheese over chopped romaine — a composed dinner salad, not a bowl of dressed leaves.
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Written
Method
-
Bring eggs to a boil in a small pot, cover, and remove from heat; let sit 10 minutes, then transfer to an ice bath and peel once cool.
-
Cook bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and crumble, reserving the fat in the pan.
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Season chicken with salt and pepper and sear in the reserved bacon fat over medium-high heat until browned and no longer pink at the center, about 6 minutes per side. Rest 5 minutes, then dice.
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Chop the peeled eggs.
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Whisk red wine vinegar and Dijon together, then stream in olive oil, whisking until emulsified. Season with salt and pepper.
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Spread the chopped romaine over a platter and arrange the chicken, bacon, egg, avocado, tomatoes, and blue cheese in rows across the top.
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Drizzle with the vinaigrette just before serving.
Notes
The rows are the point, not decoration — keeping each component separate until the last minute means the avocado doesn’t brown against the tomato and the bacon stays crisp instead of steaming under everything else. Toss it all together at the table, not in the kitchen.
Searing the chicken in the leftover bacon fat is what keeps this from tasting like a salad bar assembled from a fridge. Short on time, swap in shredded rotisserie chicken and skip straight to the vinaigrette.