Cobb Salad !

Cobb Salad :


  • 6 large eggs
  • 4 slices thick-cut bacon diced
  • 6 cups Romaine lettuce (or a combination of Romain and Green Leaf or Iceberg Lettuce), washed and cut into bite-sized pieces
  • 2 cups cooked and sliced (or diced) chicken breasts
  • 1 avocado, sliced or diced
  • 1 1/2 cup grape or cherry tomatoes
  • 1 cup croutons
  • 2/3 cup blue cheese crumbles
  • 1/2 c red wine vinaigrette or dressing of your choice


  1. For the hard-boiled eggs, place eggs in a saucepan and fill to cover by 1” with cold water.
    Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer.
  2. Remove the pan from the heat, cover with a lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
    Have ready a medium-sized mixing bowl filled with ice water.
    Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes.
  3. Peel the eggs, quarter or chop, and set aside until ready to use.
  4. For the bacon, have ready a plate lined with a paper towel.
    In a large sauté pan over medium-high heat, fry bacon for 6-8 minutes, stirring occasionally until browned and crispy.
    Using a slotted spoon, transfer the bacon to the plate and set aside.
  5. Add the lettuce to a large serving bowl, top with chicken, eggs, bacon, avocado, tomatoes, croutons, and blue cheese.
    Toss with dressing or serve on the side.