Best Cobb Salad Chicken Bacon (Printable Version)

Loaded Cobb salad featuring crisp bacon, juicy chicken, eggs, cheese, and creamy avocado.

# What You'll Need:

→ Salad Base

01 - 2 heads romaine or iceberg lettuce, cleaned, dried, and chopped
02 - 1 bunch watercress or spring mix
03 - 1 bunch green onions, chopped
04 - 6 tomatoes, sliced or chopped

→ Protein and Toppings

05 - 9 large eggs
06 - 1 pound bacon, cooked until crisp
07 - 1 pound chicken breast or chicken tenders
08 - 6 ounces Roquefort cheese, gorgonzola, or blue cheese, crumbled
09 - 3 avocados, sliced or chopped

→ Chicken Seasoning

10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1 tablespoon olive oil
14 - 1 tablespoon butter

→ Honey Mustard Dressing

15 - 80 ml mayonnaise
16 - 80 ml Dijon mustard or yellow mustard, or a combination
17 - 60 ml honey
18 - 60 ml lemon juice, freshly squeezed
19 - 1 teaspoon kosher salt
20 - 1/2 teaspoon black pepper
21 - 1 clove garlic

→ Red Wine Vinaigrette (Alternative Dressing)

22 - 60 ml red wine vinegar
23 - 90 ml olive oil plus 1 tablespoon
24 - 2 teaspoons dried oregano
25 - 1-2 cloves garlic
26 - 1 teaspoon Dijon mustard
27 - 3/4 teaspoon kosher salt
28 - 1/4 teaspoon black pepper

# Steps to Follow:

01 - Bring water to a boil in a saucepan and steam eggs in a basket for 11 minutes covered, or boil eggs for 8 minutes, then transfer immediately to an ice bath. Once cooled, peel and slice the eggs. Season lightly with salt and pepper.
02 - Combine mayonnaise, mustard, honey, lemon juice, salt, pepper, and garlic in a blender. Blend until smooth and emulsified. Transfer to a serving container.
03 - Blend red wine vinegar, olive oil, oregano, garlic, Dijon mustard, salt, and black pepper until smooth, or whisk in a bowl while drizzling in oil slowly for emulsification.
04 - Bake or fry bacon until crisp. Cool slightly, then chop into bite-sized pieces. Set aside and keep warm.
05 - Rinse and thoroughly dry lettuce and watercress or spring mix. Using a salad spinner is recommended for efficiency. Place greens in a large salad bowl.
06 - Chop green onions and add to the salad bowl, mixing into the greens for even flavor distribution.
07 - Slice tomatoes, crumble cheese, and reserve each topping separately. Slice or chop avocados just before assembling to prevent browning.
08 - Slice each chicken breast horizontally to create thin cutlets. In a small bowl, combine kosher salt, pepper, and smoked paprika. Pat chicken dry, coat with spice mix on both sides, and rub in. Heat a large skillet over medium-high heat, add olive oil, swirl, and sear chicken until golden and internal temperature reaches 71°C. Flip, add butter, and continue to cook until done. Rest, then slice or chop the chicken.
09 - Arrange all prepared ingredients on a platter or in individual serving bowls. To serve, add lettuce to each plate, then layer with eggs, tomatoes, cheese, bacon, chicken, avocado, and green onions. Drizzle with Honey Mustard Dressing or Red Wine Vinaigrette as desired.

# Additional Notes:

01 - Use slightly older eggs for easier peeling after boiling or steaming.
02 - Chicken can be efficiently seared in bacon fat for extra flavor if desired.
03 - Rotisserie chicken is an ideal shortcut if short on time.
04 - Spring mix can substitute watercress, which is often difficult to find.
05 - For optimal crispness, use a salad spinner to ensure greens are thoroughly dry.

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