The Secret to the Best Cobb Salad Is in the Bacon

This Cobb salad is not just a classic, it’s a satisfying meal packed to the brim with chicken, bacon, avocado, blue cheese, and a whole lot more.

Courtesy of Jennifer Segal

View the print-ready version of this recipe.

I love salads that have a lot of “stuff” in them, and the classic Cobb salad certainly fits the bill. It has everything you could want—lettuce, chicken, bacon, avocados, tomatoes, hard-boiled eggs, and blue cheese, all tossed in a tangy red wine vinaigrette. The origin of the salad has different accounts, but the most popular story dates back to 1937 when Robert Cobb, the owner of the Brown Derby restaurant in Hollywood, California, found himself hungry after closing time. He scavenged the fridge and stumbled upon a mix of leftovers—lettuce, tomatoes, avocado, cheese, and hard-boiled eggs. Adding some bacon, he tossed it all together with dressing, creating the iconic Cobb salad, which quickly became a signature dish of the restaurant.

What makes this Cobb salad really special is that, instead of using plain poached or grilled chicken, which can be a bit boring, the chicken is cooked in the rendered fat from the bacon — a technique I borrowed from a New York Times recipe by Alison Roman. Not only does it add a surprising amount of flavor to the salad, but it also makes full use of all of the ingredients. Go ahead and cook some extra bacon; it’s impossible to resist the temptation to sneak a few bites while you put the rest of the salad together.

What You’ll Need to Make Cobb Salad

Ingredients for Classic Cobb Salad Courtesy of Jennifer Segal

Step-By-Step Instructions

Step 1: Make the Dressing

Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid.

Courtesy of Jennifer Segal

Screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)

Courtesy of Jennifer Segal

Step 2: Cook the Bacon and Chicken

In a medium nonstick skillet over medium heat, cook the bacon.

Courtesy of Jennifer Segal

Stir occasionally until crisp, 6 to 8 minutes.

Courtesy of Jennifer Segal

Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan.

Courtesy of Jennifer Segal

Season the chicken with the salt and add to the bacon fat in a single layer.

Courtesy of Jennifer Segal

Cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.

Courtesy of Jennifer Segal

Step 3: Assemble the Salad

Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary.

Courtesy of Jennifer Segal

Arrange the salad mixture on a serving platter or plates. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.

Courtesy of Jennifer Segal

You May Also Like

• Caesar Salad
• BLT Salad with Chicken
• Roasted Beet Salad
• Wedge Salad
• Spinach Salad with Warm Bacon Dressing
• Kale and Brussels Sprouts Salad with Apples, Walnuts and Parmesan

Classic Cobb

By Jennifer Segal Servings: 6 to 8 Prep Time: 25 Minutes Cook Time: 15 Minutes Total Time: 40 Minutes

Ingredients

For the Vinaigrette

• 2 tablespoons finely chopped shallots (from 1 medium shallot)
• 1/4 cup red wine vinegar
• 1/2 cup vegetable oil
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon sugar

For the Salad

• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 pound chicken tenders, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 3 romaine hearts, (from one 22-ounce bag), roughly chopped
• 1 pint grape tomatoes, halved if desired
• 4 hard-boiled eggs, diced
• 2 avocados, pitted and diced
• 1/2 cup crumbled blue cheese (optional)

Instructions

Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)

Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.

Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.

Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.

Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated.

Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs).

This article was originally published on OnceUponaChef.com. Follow on Instagram.

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