Recipes Ingredients Meat & Poultry Chicken Cobb Salad with Poached Eggs 4.3 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 Swap the typical hard boiled egg for a soft-poached one in this Cobb Salad with Poached Eggs, that puts a delicious spin on the classic. The runny yolk becomes part of the dressing in this salad that's high in protein and flavor. Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard Coarse salt and ground pepper 1 head Bibb lettuce, leaves separated and torn ½ cup shredded cooked chicken 2 strips crisp cooked bacon, crumbled 2 tablespoons crumbled blue cheese 2 warm Easy Poached Eggs Directions In a small bowl, whisk together oil, vinegar, and mustard; season dressing with salt and pepper. Divide lettuce between 2 plates and add chicken, bacon, and cheese. Top each salad with a poached egg. Serve with dressing on the side. Rate it Print