Ingredients Meat & Poultry Chicken Chicken Breast Recipes Cobb Salad 3.3 (56) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 4, 2020 Print Share Share Tweet Pin Email Photo: Quentin Bacon Servings: 6 We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad. Ingredients 1 boneless and skinless chicken breast half 2 large eggs 3 slices turkey bacon 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into ¾-inch-wide strips (about 6 cups) 1 cup chopped fresh watercress 3 tomatoes, chopped into ½-inch pieces (about 1 ½ cups) ½ small ripe Hass avocado, peeled, pitted, and cut into ½-inch pieces (about ½ cup) ¼ cup chopped fresh flat-leaf parsley ¼ cup chopped fresh chives 1 ounce blue cheese, crumbled 3 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon extra-virgin olive oil ½ teaspoon freshly ground pepper Directions Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside. Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop. Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows. Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately. Print