Classic Cobb Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided, plus more to taste
• 1/4 teaspoon black pepper, divided, plus more to taste
• 6 slices bacon
• 3 large eggs
• 1 large head romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 large ripe avocado, diced
• 1/2 cup crumbled blue cheese
• 3 tablespoons chopped fresh chives
• 1/3 cup red wine vinegar
• 2/3 cup olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced

Nutrition (estimated per serving)

Method

1. Place the 3 eggs in a small saucepan and cover with cold water by 1 inch. Set over high heat and bring to a rolling boil, then turn off the heat, cover, and let sit for 11 minutes for firm, fully set yolks (this prevents a gray-green ring around the yolk from overcooking).
2. While the eggs sit, fill a bowl with ice water. When the timer goes off, transfer the eggs immediately to the ice water with a slotted spoon and let cool for 5 minutes; this stops the cooking and makes peeling much easier.
3. Pat the 2 chicken breasts dry with paper towels (dry surface helps browning), rub with 1 tablespoon olive oil, and season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Heat a large skillet over medium heat for 2 minutes. Add the chicken and cook undisturbed for 6-7 minutes per side, until the internal temperature reads 165 F on an instant-read thermometer inserted into the thickest part; do not flip early or the crust will tear. Transfer to a plate and let rest 5 minutes before slicing into strips.
5. In the same skillet, cook the 6 bacon slices over medium heat for 8-10 minutes, flipping occasionally, until deeply browned and crisp. Transfer to a paper-towel-lined plate to drain, then chop into small pieces once cool enough to handle.
6. Peel the cooled eggs by tapping them gently all over on the counter, then rolling under your palm to crack the shell before peeling under cool running water. Slice each egg into quarters.
7. Make the dressing: in a small jar or bowl, whisk together 1/3 cup red wine vinegar, 2/3 cup olive oil, 1 teaspoon Dijon mustard, the minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper until the mixture looks slightly thickened and no longer separates immediately.
8. Spread the chopped romaine lettuce in an even layer across a large, wide platter to form the base.
9. Arrange the sliced chicken, chopped bacon, halved cherry tomatoes, diced avocado, quartered eggs, and crumbled blue cheese in neat side-by-side rows or wedges on top of the lettuce, keeping each ingredient in its own section for the classic Cobb look.
10. Sprinkle the chopped chives over the top of the whole platter.
11. Drizzle about half the dressing evenly over the salad just before serving, and pass the rest at the table so guests can add more to taste. Serve immediately so the lettuce stays crisp.

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