Cobb Salad with Chicken, Avocado and Bacon
Why this recipe works
- Clear texture contrast: Crisp romaine and bacon contrast with creamy avocado, tender chicken and firm hard-boiled eggs.
- Sharp dressing balance: Red wine vinegar and Dijon mustard cut through the richness of the bacon, egg and avocado.
- Dinner in under 30 minutes: The eggs, bacon and chicken cook quickly while the salad ingredients are prepared.
Get the most out of this recipe
Timing notes
- Rest the chicken before slicing: A short rest helps the juices settle, making the chicken easier to slice cleanly.
- Cool the eggs fully: Cold eggs are easier to peel and hold their shape better when quartered.
- Serve shortly after assembling: The salad is best while the bacon is crisp, the avocado is freshly cut and the lettuce is lightly dressed.
Ingredient notes
- Choose ripe but firm avocado: The avocado should yield slightly to pressure but still hold its shape when diced.
- Use firm tomatoes: Ripe but firm tomatoes give sweetness and acidity without releasing too much liquid onto the lettuce.
- Adjust the vinaigrette to taste: If the dressing tastes too sharp, whisk in a little more olive oil; if it feels flat, add a touch more vinegar or mustard.
Make-ahead tips
- Keep the components separate: Store lettuce, chicken, eggs, dressing and toppings separately so the salad stays crisp and fresh.
- Prepare most elements ahead: The eggs, chicken and dressing can be prepared in advance; cut the avocado just before serving for the best colour.
- Re-crisp softened bacon: If the bacon loses its crunch, warm it briefly in a dry frying pan before adding it to the salad.
Common mistakes
- Avoid dry chicken: Cook the chicken just until it is cooked through, then let it rest before slicing.
- Do not overdress the lettuce: Dress the romaine lightly first, then spoon extra vinaigrette over the toppings so the salad keeps its structure.
- Do not store fully assembled: Dressed lettuce, cut avocado and bacon soften quickly, so store them separately if making the salad ahead.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 9 minutes for hard-boiled eggs. Drain, cool under cold running water, then peel.
- Meanwhile, cook the bacon in a frying pan over medium heat for 6 to 8 minutes, turning, until crisp. Lift out to a plate. In the same pan, cook the chicken over medium-high heat for 4 to 6 minutes per side, until cooked through and the juices run clear.
- Roughly chop the romaine and divide between two plates. Slice the tomatoes, dice the avocado, and cut the eggs into quarters. Slice the chicken and arrange everything in neat rows over the lettuce, then crumble over the bacon.
- Whisk the Dijon mustard with the red wine vinegar, then whisk in the olive oil until glossy and slightly thickened. Spoon over the salad and serve straight away while the bacon stays crisp.
Recipe notes
Tips
- For clean slices, let the chicken rest for 3 minutes before cutting.
- Cool the eggs fully before peeling to help the shells come away neatly.
- Dress the lettuce lightly first, then drizzle the rest over the toppings so everything stays distinct.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter vinaigrette.
- Replace Dijon mustard with whole-grain mustard for a more textured dressing.
Storage
- Refrigerate up to 2 days
- Store the salad components and dressing separately in the fridge. Keep the bacon at room temperature and add just before serving; if it softens, re-crisp in a dry frying pan for 1 to 2 minutes. Cut the avocado just before serving for best colour.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Mustard
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