Cobb Salad
Cobb salad of pan-cooked chicken breast, crisp bacon, hard-boiled egg, avocado, tomato and crumbled blue cheese on mixed leaves, tossed in a Dijon vinaigrette. Serves 4.
TOTAL TIME
36 min
ACTIVE TIME
28 min
QUANTITY
4 pieces · ~4.7 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/20
Tools0/15
Ingredients0/20 gathered · 4 servings
8piece
2,000ml
4piece
600g
1pinch
1pinch
1clove
3tbsp
1tsp
1tsp
1pinch
135ml
1piece
1piece
60g1piece
3piece
2piece
120g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 8piece | — | — | |
| 2 | | 2,000ml | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 600g | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 1clove | — | — | |
| 8 | | 3tbsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 135ml | — | — | |
| 13 | | 1piece | — | — | |
| 14 | | 1piece | — | — | |
| 15 | | 60g | — | — | |
| 16 | 1piece | — | — | ||
| 17 | | 3piece | — | — | |
| 18 | | 2piece | — | — | |
| 19 | | 120g | — | — | |
| 20 | | 15g | — | — |
Tools16 items
Serveware1 item
Procedure56 steps
1 of 56
Heat the oven to 200 °C.
⏱ 10 min
2 of 56
Lay the bacon rashers in a single layer on the baking tray.
Back bacon rashers · 8 piece
⏱ 10s
ResultBack bacon rashers3 of 56
Slide the baking tray into the oven.
⏱ 10s
ResultBack bacon rashers4 of 56
Roast the bacon until it is deeply golden and crisp all over.
⏱ 20 min
ResultCrispy roasted bacon5 of 56
Using oven gloves, remove the baking tray from the oven and set it on the counter to cool.
⏱ 10s
ResultCrispy roasted bacon6 of 56
Leave the bacon to cool completely on the tray.
⏱ 5 min
ResultCooled crispy bacon7 of 56
Roughly chop the cooled bacon into small pieces.
⏱ 30s
ResultRoughly chopped crispy bacon8 of 56
Pour the water into the saucepan.
Water · 1,500 ml
⏱ 10s
ResultWater9 of 56
Bring the water to a rolling boil over high heat.
⏱ 5 min
ResultBoiling water10 of 56
Lower the eggs one by one into the boiling water with a spoon.
Egg · 4 piece
⏱ 15s
ResultBoiling water and egg11 of 56
Boil the eggs for 10 minutes, maintaining a steady boil.
⏱ 10 min
ResultHard-boiled eggs13 of 56
Fill the bowl with cold water.
Water · 500 ml
⏱ 10s
ResultWater14 of 56
Transfer the drained eggs into the cold water.
⏱ 15s
ResultWater and hard-boiled eggs15 of 56
Let the eggs sit in the cold water until cool enough to handle.
⏱ 5 min
ResultCooled hard-boiled eggs16 of 56
Gently tap each egg on the board to crack the shell, then peel it away completely.
⏱ 1 min
ResultPeeled hard-boiled eggs17 of 56
Cut each peeled egg into 4 wedges.
⏱ 30s
ResultQuartered hard-boiled eggs18 of 56
Heat the olive oil in the frying pan, then lay the chicken breasts in it.
Chicken breast · 600 gExtra-virgin olive oil · 1 tbsp
⏱ 10s
ResultChicken breast19 of 56
Season the chicken on both sides with salt.
Salt · 1 pinch⏱ 5s
ResultChicken breast and salt20 of 56
Season the chicken on both sides with black pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultChicken breast and salt and ground black pepper21 of 56
Cook the chicken over a medium-high heat for about 6–8 minutes per side until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.
⏱ 14 min
ResultCooked chicken breasts22 of 56
Transfer the cooked chicken to the chopping board.
⏱ 10s
ResultCooked chicken breasts23 of 56
Leave the chicken to rest for 5 minutes so the juices settle.
⏱ 5 min
ResultRested cooked chicken24 of 56
Slice the rested chicken across the grain into neat strips.
⏱ 45s
ResultSliced cooked chickenused in step 4325 of 56
Place the garlic clove on the board.
Garlic · 1 clove⏱ 5s
ResultGarlic26 of 56
Crush the garlic clove flat with the side of the knife and slip off the skin.
⏱ 15s
ResultPeeled garlic clove27 of 56
Mince the peeled garlic as finely as possible until it is almost a paste.
⏱ 30s
ResultMinced garlicused in step 3228 of 56
Pour the red wine vinegar into the small bowl.
Red wine vinegar · 3 tbsp
⏱ 5s
ResultRed wine vinegar29 of 56
Add the Dijon mustard to the bowl.
Dijon mustard · 1 tsp⏱ 5s
ResultDijon mustard and red wine vinegar30 of 56
Add the Worcestershire sauce to the bowl.
Worcestershire sauce · 1 tsp⏱ 5s
ResultDijon mustard and red wine vinegar and worcestershire sauce31 of 56
Add a pinch of sugar to the bowl.
Sugar · 1 pinch⏱ 5s
ResultDijon mustard and red wine vinegar mixture32 of 56
Scrape the minced garlic into the bowl.
⏱ 5s
ResultDijon mustard and red wine vinegar mixture33 of 56
Whisk everything together until well combined.
⏱ 20s
ResultVinegar-mustard base34 of 56
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened.
Extra-virgin olive oil · 120 ml⏱ 30s
ResultCobb salad dressingused in step 5235 of 56
Place the romaine lettuce on the chopping board.
Romaine lettuce · 1 piece⏱ 5s
ResultRomaine lettuce36 of 56
Roughly chop the romaine into bite-sized pieces.
⏱ 45s
ResultRoughly chopped romaine37 of 56
Transfer the chopped romaine into the large salad bowl.
⏱ 10s
ResultRoughly chopped romaine38 of 56
Place the iceberg lettuce on the chopping board.
Iceberg lettuce · 1 piece⏱ 5s
ResultIceberg lettuce39 of 56
Roughly chop the iceberg into bite-sized chunks.
⏱ 45s
ResultRoughly chopped iceberg40 of 56
Add the chopped iceberg to the salad bowl.
⏱ 10s
ResultRoughly chopped iceberg and roughly chopped romaine41 of 56
Add the watercress to the salad bowl, discarding any thick stalks.
Watercress · 60 g⏱ 10s
ResultRoughly chopped iceberg and roughly chopped romaine and watercress42 of 56
Place the chicory on the chopping board.
Chicory · 1 piece
⏱ 5s
ResultChicory43 of 56
Slice the chicory crossways into thin rounds, discarding the bitter root end.
⏱ 30s
ResultSliced chicory44 of 56
Add the sliced chicory to the salad bowl.
⏱ 10s
ResultRoughly chopped iceberg and roughly chopped romaine mixture45 of 56
Place the tomatoes on the chopping board.
Plum tomatoes · 3 piece⏱ 5s
ResultPlum tomatoes47 of 56
Place the avocados on the chopping board.
Avocado · 2 piece⏱ 5s
ResultAvocado48 of 56
Run a knife around each avocado lengthways and twist the halves apart.
⏱ 20s
ResultHalved avocados49 of 56
Scoop the stone out of each avocado half with a spoon.
⏱ 15s
ResultPitted avocado halves50 of 56
Peel the skin away from each avocado half with your fingers.
⏱ 20s
ResultPeeled avocado halves51 of 56
Slice each peeled avocado half lengthways into neat strips.
⏱ 30s
ResultSliced avocadoused in step 5452 of 56
Spoon just enough dressing over the salad leaves to lightly coat them, then toss gently to combine.
⏱ 15s
ResultDressed salad leaves53 of 56
Spread the dressed salad leaves out across the large serving platter.
⏱ 20s
ResultDressed salad leaves54 of 56
Arrange the sliced chicken, quartered eggs, quartered tomatoes, and sliced avocado in neat rows across the top of the leaves.
⏱ 1 min
ResultArranged cobb salad toppings55 of 56
Scatter the roughly chopped crispy bacon evenly over the platter.
⏱ 15s
ResultArranged cobb salad toppings and quartered plum tomatoes56 of 56
Place the blue cheese onto the platter.
Blue cheese · 120 g⏱ 5s
ResultArranged cobb salad toppings and quartered plum tomatoes and blue cheeseTotal Time36 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 200 °C.⏱ 10 min |
| 2 | 8 piece | | Lay the bacon rashers in a single layer on the baking tray.⏱ 10sResultBack bacon rashers |
| 3 | — | | Slide the baking tray into the oven.⏱ 10sResultBack bacon rashers |
| 4 | — | | Roast the bacon until it is deeply golden and crisp all over.⏱ 20 minResultCrispy roasted bacon |
| 5 | — | | Using oven gloves, remove the baking tray from the oven and set it on the counter to cool.⏱ 10sResultCrispy roasted bacon |
| 6 | — | | Leave the bacon to cool completely on the tray.⏱ 5 minResultCooled crispy bacon |
| 7 | — | | Roughly chop the cooled bacon into small pieces.⏱ 30sResultRoughly chopped crispy bacon |
| 8 | 1,500 ml | | Pour the water into the saucepan.⏱ 10sResultWater |
| 9 | — | | Bring the water to a rolling boil over high heat.⏱ 5 minResultBoiling water |
| 10 | 4 piece | | Lower the eggs one by one into the boiling water with a spoon.⏱ 15sResultBoiling water and egg |
| 11 | — | | Boil the eggs for 10 minutes, maintaining a steady boil.⏱ 10 minResultHard-boiled eggs |
| 12 | Hard-boiled eggsstep 11 |  | Drain the eggs into a colander.⏱ 15sResultHard-boiled eggsused in step 14 |
| 13 | 500 ml | | Fill the bowl with cold water.⏱ 10sResultWater |
| 14 | Hard-boiled eggsstep 12 | | Transfer the drained eggs into the cold water.⏱ 15sResultWater and hard-boiled eggs |
| 15 | — | | Let the eggs sit in the cold water until cool enough to handle.⏱ 5 minResultCooled hard-boiled eggs |
| 16 | Cooled hard-boiled eggsstep 15 | | Gently tap each egg on the board to crack the shell, then peel it away completely.⏱ 1 minResultPeeled hard-boiled eggs |
| 17 | — | | Cut each peeled egg into 4 wedges.⏱ 30sResultQuartered hard-boiled eggs |
| 18 | 600 g | | Heat the olive oil in the frying pan, then lay the chicken breasts in it.⏱ 10sResultChicken breast |
| 1 tbsp | |||
| 19 | 1 pinch | | Season the chicken on both sides with salt.⏱ 5sResultChicken breast and salt |
| 20 | 1 pinch | | Season the chicken on both sides with black pepper.⏱ 5sResultChicken breast and salt and ground black pepper |
| 21 | — | | Cook the chicken over a medium-high heat for about 6–8 minutes per side until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.⏱ 14 minResultCooked chicken breasts |
| 22 | — | | Transfer the cooked chicken to the chopping board.⏱ 10sResultCooked chicken breasts |
| 23 | — | | Leave the chicken to rest for 5 minutes so the juices settle.⏱ 5 minResultRested cooked chicken |
| 24 | — | | Slice the rested chicken across the grain into neat strips.⏱ 45sResultSliced cooked chickenused in step 43 |
| 25 | 1 clove | | Place the garlic clove on the board.⏱ 5sResultGarlic |
| 26 | Garlicstep 25 | | Crush the garlic clove flat with the side of the knife and slip off the skin.⏱ 15sResultPeeled garlic clove |
| 27 | Peeled garlic clovestep 26 | | Mince the peeled garlic as finely as possible until it is almost a paste.⏱ 30sResultMinced garlicused in step 32 |
| 28 | 3 tbsp | | Pour the red wine vinegar into the small bowl.⏱ 5sResultRed wine vinegar |
| 29 | 1 tsp | | Add the Dijon mustard to the bowl.⏱ 5sResultDijon mustard and red wine vinegar |
| 30 | 1 tsp | | Add the Worcestershire sauce to the bowl.⏱ 5sResultDijon mustard and red wine vinegar and worcestershire sauce |
| 31 | 1 pinch | | Add a pinch of sugar to the bowl.⏱ 5sResultDijon mustard and red wine vinegar mixture |
| 32 | Minced garlicstep 27 | | Scrape the minced garlic into the bowl.⏱ 5sResultDijon mustard and red wine vinegar mixture |
| 33 | — | | Whisk everything together until well combined.⏱ 20sResultVinegar-mustard base |
| 34 | 120 ml | | Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened.⏱ 30sResultCobb salad dressingused in step 52 |
| 35 | 1 piece | | Place the romaine lettuce on the chopping board.⏱ 5sResultRomaine lettuce |
| 36 | Romaine lettucestep 35 | | Roughly chop the romaine into bite-sized pieces.⏱ 45sResultRoughly chopped romaine |
| 37 | Roughly chopped romainestep 36 | | Transfer the chopped romaine into the large salad bowl.⏱ 10sResultRoughly chopped romaine |
| 38 | 1 piece | | Place the iceberg lettuce on the chopping board.⏱ 5sResultIceberg lettuce |
| 39 | Iceberg lettucestep 38 | | Roughly chop the iceberg into bite-sized chunks.⏱ 45sResultRoughly chopped iceberg |
| 40 | Roughly chopped icebergstep 39 | | Add the chopped iceberg to the salad bowl.⏱ 10sResultRoughly chopped iceberg and roughly chopped romaine |
| 41 | 60 g | | Add the watercress to the salad bowl, discarding any thick stalks.⏱ 10sResultRoughly chopped iceberg and roughly chopped romaine and watercress |
| 42 | 1 piece | | Place the chicory on the chopping board.⏱ 5sResultChicory |
| 43 | Sliced cooked chickenstep 24 | | Slice the chicory crossways into thin rounds, discarding the bitter root end.⏱ 30sResultSliced chicory |
| Chicorystep 42 | |||
| 44 | Sliced chicorystep 43 | | Add the sliced chicory to the salad bowl.⏱ 10sResultRoughly chopped iceberg and roughly chopped romaine mixture |
| 45 | 3 piece | | Place the tomatoes on the chopping board.⏱ 5sResultPlum tomatoes |
| 46 | Plum tomatoesstep 45 | | Quarter each tomato into neat wedges.⏱ 30sResultQuartered plum tomatoesused in step 55 |
| 47 | 2 piece | | Place the avocados on the chopping board.⏱ 5sResultAvocado |
| 48 | Avocadostep 47 | | Run a knife around each avocado lengthways and twist the halves apart.⏱ 20sResultHalved avocados |
| 49 | Halved avocadosstep 48 | | Scoop the stone out of each avocado half with a spoon.⏱ 15sResultPitted avocado halves |
| 50 | Pitted avocado halvesstep 49 | | Peel the skin away from each avocado half with your fingers.⏱ 20sResultPeeled avocado halves |
| 51 | Peeled avocado halvesstep 50 | | Slice each peeled avocado half lengthways into neat strips.⏱ 30sResultSliced avocadoused in step 54 |
| 52 | Cobb salad dressingstep 34 | | Spoon just enough dressing over the salad leaves to lightly coat them, then toss gently to combine.⏱ 15sResultDressed salad leaves |
| 53 | Dressed salad leavesstep 52 | Spread the dressed salad leaves out across the large serving platter.⏱ 20sResultDressed salad leaves | |
| 54 | Sliced avocadostep 51 | Arrange the sliced chicken, quartered eggs, quartered tomatoes, and sliced avocado in neat rows across the top of the leaves.⏱ 1 minResultArranged cobb salad toppings | |
| 55 | Quartered plum tomatoesstep 46 | Scatter the roughly chopped crispy bacon evenly over the platter.⏱ 15sResultArranged cobb salad toppings and quartered plum tomatoes | |
| 56 | 120 g | Place the blue cheese onto the platter.⏱ 5sResultArranged cobb salad toppings and quartered plum tomatoes and blue cheese | |
| Total Time | 36 min | ||
Serving
- Crumble the blue cheese between your fingers and scatter the pieces evenly over the whole salad.
- Snip the chives with scissors directly over the platter, then serve the remaining dressing alongside.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,041kcal | |
| 65g | |
| 79g | |
| 21g | |
| 17g | |
| 5g | |
| 9g | |
| 945mg |
Ingredients0/20
Tools0/15
Recipe
Cobb Salad
Cobb salad of pan-cooked chicken breast, crisp bacon, hard-boiled egg, avocado, tomato and crumbled blue cheese on mixed leaves, tossed in a Dijon vinaigrette. Serves 4.
What you’ll doYou will roast bacon until crisp, hard-boil and peel eggs, pan-fry chicken breasts and slice them, then make a vinaigrette by whisking garlic, mustard, Worcestershire and vinegar before emulsifying with oil. Meanwhile, chop lettuces, watercress and chicory, quarter tomatoes, and slice avocados. Dress the leaves lightly, spread them on a platter, then arrange the chicken, eggs, tomatoes and avocado in rows, scatter bacon and crumbled blue cheese over top, and finish with snipped chives.
Serves4
Total36 min
LevelMedium
Ingredients
- Back bacon rashers8 piece
- Water2,000 ml
- Egg4 piece
- Chicken breast600 g
- Salt1 pinch
- Ground black pepper1 pinch
- Garlic1 clove
- Red wine vinegar3 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Sugar1 pinch
- Extra-virgin olive oil135 ml
- Romaine lettuce1 piece
- Iceberg lettuce1 piece
- Watercress60 g
- Chicory1 piece
- Plum tomatoes3 piece
- Avocado2 piece
- Blue cheese120 g
- Chives15 g
Tools
Large salad bowlSpoonLarge serving platterSmall bowlOvenLarge frying panChef's knifeMedium bowlWhiskBaking trayColanderKitchen scissorsMedium saucepanOven gloveChopping boardThermometer
Method
1
Heat the oven to 200 °C.
200°C10 minOven
2
Lay the bacon rashers in a single layer on the baking tray.
10sBaking trayBack bacon rashers · 8 piece
3
Slide the baking tray into the oven.
10sBaking tray, Oven, Oven glove
4
Roast the bacon until it is deeply golden and crisp all over.
200°C20 minBaking tray, Oven
5
Using oven gloves, remove the baking tray from the oven and set it on the counter to cool.
10sBaking tray, Oven, Oven glove
6
Leave the bacon to cool completely on the tray.
5 minBaking tray
7
Roughly chop the cooled bacon into small pieces.
30sChopping board, Chefs knife
8
Pour the water into the saucepan.
10sMedium saucepanWater · 1,500 ml
9
Bring the water to a rolling boil over high heat.
5 minMedium saucepan
10
Lower the eggs one by one into the boiling water with a spoon.
15sMedium saucepan, SpoonEgg · 4 piece
11
Boil the eggs for 10 minutes, maintaining a steady boil.
10 minMedium saucepan
12
Drain the eggs into a colander.
Result · Hard-boiled eggs · used in step 14
15sColanderHard-boiled eggs · step 11
13
Fill the bowl with cold water.
10sMedium bowlWater · 500 ml
14
Transfer the drained eggs into the cold water.
15sMedium bowlHard-boiled eggs · step 12
15
Let the eggs sit in the cold water until cool enough to handle.
5 minMedium bowl
16
Gently tap each egg on the board to crack the shell, then peel it away completely.
1 minChopping boardCooled hard-boiled eggs · step 15
17
Cut each peeled egg into 4 wedges.
30sChopping board, Chefs knife
18
Heat the olive oil in the frying pan, then lay the chicken breasts in it.
10sLarge frying panChicken breast · 600 gExtra-virgin olive oil · 1 tbsp
19
Season the chicken on both sides with salt.
5sLarge frying panSalt · 1 pinch
20
Season the chicken on both sides with black pepper.
5sLarge frying panGround black pepper · 1 pinch
21
Cook the chicken over a medium-high heat for about 6–8 minutes per side until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.
14 minLarge frying pan, Thermometer
22
Transfer the cooked chicken to the chopping board.
10sChopping board
23
Leave the chicken to rest for 5 minutes so the juices settle.
5 minChopping board
24
Slice the rested chicken across the grain into neat strips.
Result · Sliced cooked chicken · used in step 43
45sChopping board, Chefs knife
25
Place the garlic clove on the board.
5sChopping boardGarlic · 1 clove
26
Crush the garlic clove flat with the side of the knife and slip off the skin.
15sChopping board, Chefs knifeGarlic · step 25
27
Mince the peeled garlic as finely as possible until it is almost a paste.
Result · Minced garlic · used in step 32
30sChopping board, Chefs knifePeeled garlic clove · step 26
28
Pour the red wine vinegar into the small bowl.
5sSmall bowlRed wine vinegar · 3 tbsp
29
Add the Dijon mustard to the bowl.
5sSmall bowlDijon mustard · 1 tsp
30
Add the Worcestershire sauce to the bowl.
5sSmall bowlWorcestershire sauce · 1 tsp
31
Add a pinch of sugar to the bowl.
5sSmall bowlSugar · 1 pinch
32
Scrape the minced garlic into the bowl.
5sSmall bowlMinced garlic · step 27
33
Whisk everything together until well combined.
20sSmall bowl, Whisk
34
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened.
Result · Cobb salad dressing · used in step 52
30sSmall bowl, WhiskExtra-virgin olive oil · 120 ml
35
Place the romaine lettuce on the chopping board.
5sChopping boardRomaine lettuce · 1 piece
36
Roughly chop the romaine into bite-sized pieces.
45sChopping board, Chefs knifeRomaine lettuce · step 35
37
Transfer the chopped romaine into the large salad bowl.
10sLarge salad bowlRoughly chopped romaine · step 36
38
Place the iceberg lettuce on the chopping board.
5sChopping boardIceberg lettuce · 1 piece
39
Roughly chop the iceberg into bite-sized chunks.
45sChopping board, Chefs knifeIceberg lettuce · step 38
40
Add the chopped iceberg to the salad bowl.
10sLarge salad bowlRoughly chopped iceberg · step 39
41
Add the watercress to the salad bowl, discarding any thick stalks.
10sLarge salad bowlWatercress · 60 g
42
Place the chicory on the chopping board.
5sChopping boardChicory · 1 piece
43
Slice the chicory crossways into thin rounds, discarding the bitter root end.
30sChopping board, Chefs knifeSliced cooked chicken · step 24Chicory · step 42
44
Add the sliced chicory to the salad bowl.
10sLarge salad bowlSliced chicory · step 43
45
Place the tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 3 piece
46
Quarter each tomato into neat wedges.
Result · Quartered plum tomatoes · used in step 55
30sChopping board, Chefs knifePlum tomatoes · step 45
47
Place the avocados on the chopping board.
5sChopping boardAvocado · 2 piece
48
Run a knife around each avocado lengthways and twist the halves apart.
20sChopping board, Chefs knifeAvocado · step 47
49
Scoop the stone out of each avocado half with a spoon.
15sChopping board, SpoonHalved avocados · step 48
50
Peel the skin away from each avocado half with your fingers.
20sChopping boardPitted avocado halves · step 49
51
Slice each peeled avocado half lengthways into neat strips.
Result · Sliced avocado · used in step 54
30sChopping board, Chefs knifePeeled avocado halves · step 50
52
Spoon just enough dressing over the salad leaves to lightly coat them, then toss gently to combine.
15sLarge salad bowl, SpoonCobb salad dressing · step 34
53
Spread the dressed salad leaves out across the large serving platter.
20sLarge serving platterDressed salad leaves · step 52
54
Arrange the sliced chicken, quartered eggs, quartered tomatoes, and sliced avocado in neat rows across the top of the leaves.
1 minLarge serving platterSliced avocado · step 51
55
Scatter the roughly chopped crispy bacon evenly over the platter.
15sLarge serving platterQuartered plum tomatoes · step 46
56
Place the blue cheese onto the platter.
5sLarge serving platterBlue cheese · 120 g
57
Crumble the blue cheese between your fingers and scatter the pieces evenly over the whole salad.
20sLarge serving platter
58
Snip the chives with scissors directly over the platter, then serve the remaining dressing alongside.
Result · Cobb Salad
20sLarge serving platter, Kitchen scissorsChives · 15 g
Printed 11 October 2026