California Cobb Salad

Ingredients

• ¾ lb boneless skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 slices thick-cut bacon
• 4 cups mixed salad greens (romaine, butter lettuce, frisée)
• 1 whole ripe but firm avocados
• 2 whole large eggs
• 2 medium ripe tomatoes
• ½ cup crumbled blue cheese
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ½ whole shallot, minced
• ⅓ cup extra-virgin olive oil
• ½ teaspoon honey
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Instructions

1. 1

   Bring a medium saucepan of salted water to a gentle boil. While waiting, fill a medium bowl with ice water and set it nearby — you'll use this to shock and chill the eggs quickly, which stops them from cooking further and makes them easier to peel.

2. 2

   Gently lower 2 large eggs into the boiling water and cook for exactly 10 minutes. Transfer them immediately to the ice water bath with a slotted spoon. Let them chill for at least 5 minutes until they're completely cool to the touch, then gently crack and peel them under cool running water, starting from the wider end. Slice the peeled eggs in half lengthwise and set aside.

3. 3

   While the eggs cook, arrange 4 slices of thick-cut bacon in a cold 12-inch skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the bacon is deep mahogany brown and crispy, about 10-12 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into roughly 1-inch pieces.

4. 4

   Pat 0.75 lb of boneless skinless chicken breasts completely dry with paper towels — removing moisture is essential for browning. Season both sides generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

5. 5

   Heat 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat. Once the oil shimmers and barely smokes, carefully lay the chicken breasts away from you. Do not move them — let them sear undisturbed for 4-5 minutes until the underside turns golden brown and releases easily from the pan. Flip and cook the other side for another 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let rest for 5 minutes — carryover heat will finish cooking the inside. Once rested, slice the chicken against the grain into 0.5-inch-thick strips.

6. 6

   While the chicken rests, make the vinaigrette: In a small bowl, whisk together 2 tablespoons of red wine vinegar, 0.5 teaspoon of Dijon mustard, and 0.5 teaspoon of minced shallot. Let sit for 1 minute so the shallot softens slightly. Slowly drizzle in 0.33 cup of extra-virgin olive oil while whisking constantly until emulsified and creamy. Whisk in 0.5 teaspoon of honey, then season with 0.25 teaspoon of kosher salt and 0.125 teaspoon of freshly ground black pepper. Taste and adjust seasoning — the dressing should be balanced between tangy and sweet with a slight sharpness from the mustard.

7. 7

   Cut 1 ripe but firm avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board. Slice each half into 0.25-inch-thick slices. Cut 2 medium ripe tomatoes into quarters, then halve each quarter to create bite-sized pieces.

8. 8

   Arrange 4 cups of mixed salad greens (romaine, butter lettuce, and frisée work beautifully together) on a large platter or divide between two plates, leaving space in the center for the toppings.

9. 9

   Create neat rows of ingredients across the greens: lay the chicken strips down one row, the bacon pieces in another, then the avocado slices, hard-boiled egg halves, tomato pieces, and finally a generous scatter of 0.5 cup crumbled blue cheese. The visual appeal of distinct rows is the hallmark of a proper Cobb salad — take a moment to make it look restaurant-quality.

10. 10

    Drizzle the vinaigrette evenly over the salad, or serve it on the side for guests to dress their own portions. Finish with 2 tablespoons of fresh chives scattered across the top for a bright onion note and final color pop.

Tools you’ll need

• medium saucepan
• medium bowl
• slotted spoon
• 12-inch skillet
• paper towels
• instant-read thermometer
• cutting board
• chef's knife
• small whisk
• small bowl
• large platter or individual plates

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