Ingredients Meat & Poultry Chicken Chicken Breast Recipes Cobb Salad with Mustard Vinaigrette 3.4 (5) 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 July 20, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese. This iteration features a mouthwatering Mustard Vinaigrette. Ingredients 3 slices bacon 2 heads romaine lettuce, torn into bite-size pieces 2 Poached Chicken Breasts, diced 1 cup cherry tomatoes, cut into wedges 4 large hard-cooked eggs, chopped ¾ cup crumbled blue cheese (3 ounces) 1 avocado, halved, pitted, peeled, and diced Mustard Vinaigrette Directions In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces. Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside. Rate it Print