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California Cobb Salad Recipe

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3.9 from 9 reviews

This California Cobb Salad is a vibrant and satisfying dish featuring perfectly cooked chicken breasts, crispy bacon, soft-boiled eggs, fresh lettuce, ripe tomatoes, creamy avocado, and tangy blue cheese. Tossed in a homemade Dijon vinaigrette with garlic and shallots, this salad balances rich flavors with fresh textures, making it a perfect meal for any occasion.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Ingredients

Protein

  • 2 large bone-in, skin-on chicken breasts
  • 8 thick slices good-quality bacon
  • 4 whole eggs
  • 4 ounces blue cheese

Vegetables & Greens

  • 8 heads little gem lettuce, roughly chopped (or 2 large heads romaine)
  • 1 cup roughly chopped tomatoes (use the best tomatoes available; small cherry tomatoes, beefsteak, heirlooms etc.)
  • 1/4 cup minced chives (or scallions)
  • 2 tablespoons minced shallot (or red onion)
  • 1 avocado, sliced

Dressing

  • 2 tablespoons Dijon mustard (or whole grain mustard)
  • 1 large clove garlic, grated
  • 2 tablespoons vinegar (apple cider, champagne, red wine, etc.)
  • 1/3 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Season the Chicken: Season the chicken breasts generously with salt and pepper on all sides. Let them sit at room temperature for about 15 minutes to promote even cooking, which helps avoid a burnt exterior and undercooked interior.
  2. Sauté the Bacon: Heat a large skillet over medium heat and cook the bacon slices, flipping occasionally, until they become crispy, about 8-10 minutes. Remove the bacon using tongs and place on a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet.
  3. Cook the Chicken: Preheat your oven to 350°F (175°C). Place the chicken breasts skin-side down in the skillet with the bacon fat and cook over medium heat for 5-7 minutes to brown the skin. Then transfer the skillet to the oven and bake the chicken for an additional 15-20 minutes until cooked through. Remove and let rest under foil for 5 minutes. Slice the chicken off the bone and chop into bite-sized pieces.
  4. Boil the Eggs: Bring a small pot of water to a boil. Gently add the eggs and boil for 8 minutes for soft, jammy yolks or 10 minutes for hard-boiled yolks. Immediately transfer the eggs to an ice water bath to cool. Once warm enough to handle, peel the shells carefully, rinse off any residual bits, and slice each egg in half. Season with salt and pepper.
  5. Make the Dressing: In a bowl, whisk together the Dijon mustard, grated garlic, and vinegar. While whisking continuously, slowly drizzle in the olive oil until the dressing emulsifies and thickens. Set aside.
  6. Assemble and Serve: In a large mixing bowl, toss the chopped lettuce, tomatoes, minced shallot, and chives with enough dressing to lightly coat the leaves. Arrange the dressed salad on individual plates or a large platter. Evenly distribute the chopped chicken, crispy bacon, halved eggs, sliced avocado, and crumbled blue cheese over the salad. Season with additional salt and pepper to taste and serve immediately.

Notes

  • Letting the chicken rest at room temperature before cooking helps it cook evenly.
  • You can substitute little gem lettuce with romaine or your preferred crunchy lettuce.
  • Use the best quality tomatoes for maximum flavor—heirloom or cherry tomatoes work wonderfully.
  • For softer, creamier eggs, boil for 8 minutes; for firmer yolks, go up to 10 minutes.
  • The mustard-based vinaigrette can be adjusted with different types of vinegar depending on your taste preference.
  • This salad is best served fresh to maintain the crispness of the lettuce and bacon.

Find it online: https://cheftinaskitchen.com/california-cobb-salad-recipe/