Name: Cobb Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breasts (about 2); 1 tablespoon olive oil; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 6 slice bacon; 4 large eggs; 1 large head romaine lettuce (chopped, about 8 cups); 1 cup cherry tomatoes (halved); 1 large ripe avocado (diced); ½ cup crumbled blue cheese; 2 tablespoon fresh chives (chopped); ⅓ cup extra-virgin olive oil; 3 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 clove garlic clove (small, grated); ¼ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Cook the chicken
Cook the chicken:
Season 1 pound chicken breasts with ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook for 5 to 7 minutes per side, until the chicken reaches 165°F. Rest for 5 minutes, then dice.
Bacon and eggs
Bacon and eggs:
Meanwhile, cook 6 slices bacon until crisp, drain, and crumble. Place 4 eggs in a saucepan, cover with cold water, bring to a boil, then cover off the heat for 12 minutes. Cool in ice water, peel, and chop.
Make the vinaigrette
Make the vinaigrette:
Shake ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon, 1 teaspoon honey, 1 grated garlic clove, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a jar until emulsified.
Assemble and serve
Assemble and serve:
Spread 8 cups chopped romaine on a large platter. Arrange the diced chicken, bacon, chopped eggs, 1 cup cherry tomatoes, diced avocado, and ½ cup blue cheese in rows on top. Sprinkle the Cobb salad with 2 tablespoons chives and serve with the vinaigrette.

Tips

Arranging the toppings in rows is the classic Cobb look and lets everyone choose their favorites. Use rotisserie chicken to cut the cooking time in half. Swap the blue cheese for feta or shredded cheddar if you prefer a milder flavor, and use ranch if that's your favorite dressing.