Cobb Salad with Seared Chicken and Red Wine Vinaigrette
Not rated yet. Be the first.
Rows of chicken, bacon, egg, avocado and blue cheese, laid out like a little quilt over crisp greens. Toss the greens in a bit of the vinaigrette first so every bite is dressed, then let everyone point at what they want.
The short version
Boil the eggs and chill them, crisp the bacon, and sear thin chicken cutlets to 165°F. Shake a red wine vinaigrette, toss the greens in a little of it, then line up the toppings in rows and drizzle the rest. About 40 minutes.
What makes ours better
what we fixed so you don’t have to
-
Slice the chicken into thin cutlets. Thin pieces sear fast and stay juicy instead of drying out while the middle catches up. They also slice neatly for the rows.
-
Cool the eggs in ice water. A 10-minute covered rest off the heat gives set whites and creamy yolks with no gray ring, and the ice bath makes them peel clean.
-
Toss the greens with dressing before the toppings. Dressed leaves taste seasoned from the first bite, so you can go lighter on the drizzle at the end and keep the toppings from turning slick.
-
Slice the avocado last. Cut at the last minute it stays green and firm; cut early it browns and goes mushy under the dressing.
What you need
the usual suspects
- Red wine vinegar3 tablespoons
- Dijon mustard1 teaspoon
- Honey1 teaspoon
- Thick-cut bacon6 slices
- Boneless skinless chicken breasts1 pound
- Cherry tomatoes1 pint
- Ripe avocados2 large
- Green onions4 large
Vinaigrette
Toppings
Greens and finish
read it twice. buy it once.
Steps
deep breath. you’ve got this.
-
Boil and chill the eggs
Lower the eggs into a pot of boiling water, cover, and turn off the heat. Let them stand 10 minutes, then move them to a bowl of ice water to cool for 5 minutes.
Use eggs that have been in the fridge a week or more; they peel more easily.
About 10 min. Cook mode has a timer for this step.
-
Make the vinaigrette
Combine the vinegar, mustard, honey, garlic, oregano, salt and pepper in a jar. Add the olive oil, screw the lid on, and shake hard for 20 seconds until the dressing looks thick and cloudy.
-
Crisp the bacon
Cook the bacon in a large skillet over medium heat, turning now and then, until deeply browned and crisp, 8 to 10 minutes. Drain on paper towels, cool, and crumble into pieces.
About 10 min. Cook mode has a timer for this step.
-
Sear the chicken
Pat the cutlets very dry and season with the salt and paprika. Heat the oil in a large skillet over medium-high heat until it shimmers. Lay in the cutlets without crowding and leave them alone for 3 minutes, until golden underneath. Flip, add the butter, and cook 2 to 3 minutes more, until the center reads 165°F.
Work in two batches if the skillet looks crowded. Crowded chicken steams and turns pale.
About 6 min. Cook mode has a timer for this step.
-
Rest and slice the chicken
Move the chicken to a cutting board and rest it for 5 minutes, then cut it into small strips or cubes.
About 5 min. Cook mode has a timer for this step.
-
Prep the toppings
Peel and chop the eggs. Halve the tomatoes and crumble the cheese. Pit and dice the avocado last, right before you assemble.
-
Dress the greens
Toss the romaine and watercress with about 3 tablespoons of the vinaigrette until the leaves glisten but nothing pools. Spread them over a big platter.
-
Arrange in rows
Lay the chicken, bacon, eggs, tomatoes, avocado, blue cheese and green onions in separate rows across the greens. Drizzle with a little more vinaigrette, grind on some pepper, and pass the rest at the table.
Good to know
read this before somebody asks for seconds
- Short on time? Use a rotisserie chicken. Skip step 4 and use about 2 cups shredded meat.
- The classic uses chicken, but leftover turkey works well. Swap the blue cheese for crumbled feta or sharp cheddar if you're not a fan.
- To feed a crowd, double everything but cook the chicken in batches. Everything except the avocado can be prepped a few hours ahead and kept chilled.
- Storage. Components keep in separate containers in the fridge, 3 days, without avocado. Don't dress the salad until you're ready to eat.
Questions, answered
the questions my cousins text me
What goes in a classic Cobb salad?
Chopped greens topped with chicken, bacon, hard-boiled eggs, tomato, avocado, blue cheese and chives or green onion, arranged in rows with a red wine vinaigrette.
How do I keep avocado from browning in a Cobb salad?
Cut it at the last minute. If it must wait, toss the cubes with a teaspoon of lemon juice and cover them tightly.
How do I know the chicken is done?
Thin cutlets are done at 165°F in the center, usually 5 to 6 minutes total. The juices should run clear and the cut surface should be white, not pink.
Can I make Cobb salad ahead of time?
Prep every topping up to a day ahead, keep them in separate containers, and assemble just before serving. Avocado and dressing wait until the last minute.
Why are my hard-boiled eggs hard to peel?
Very fresh eggs stick to the shell. Use older eggs and cool them in ice water right away, then crack and peel under a little running water.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
one star means we talk. five means I tell Dad.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.