Cobb Salad

Cobb Salad
Photo: Quentin Bacon

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.

  5. 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.

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