Layered Cobb Salad

Total Time:
1 hr 20 min
25 min
30 min
25 min

4 to 6 servings as main course

  • For dressing:
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • For salad:
  • 3 skinless boneless chicken breast halves (1 3/4 pound)
  • 2 ripe Hass or other seasonal avocados
  • 1 head romaine, cut crosswise into 1/2-inch wide slices (8 cups)
  • 6 bacon slices, cooked until crisp, drained, and finely chopped
  • 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces
  • 2 to 3 ounces Roquefort, crumbled (1/2 to 3/4 cup)
  • 2 bunches watercress, coarse stems discarded
  • 2 hard-boiled large eggs, sliced with an egg slicer
  • 1/4 cup finely chopped fresh chives
  • Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.

  • Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.

  • Halve pit and peel avocados, then cut into 1/2-inch cubes.

  • Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.

  • Just before serving, pour dressing over salad and toss.

  • Cook's note: Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.

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    Cobb Salad

    Recipe courtesy of Food Network Kitchen