Cobb salad
A vibrant, flavour-packed salad featuring tender spiced chicken, crispy bacon, creamy avocado, and tangy blue cheese, finished with a golden shallot vinaigrette - perfect for a hearty lunch or light dinner.
Updated : 09 October, 2025
Easy
About 45 min.
Ingredients
1.5 tablespoon
Olive oil
0.5 teaspoon
Sea salt
0.5 teaspoon
Ground paprika
0.5 teaspoon
Ground coriander
0.5 teaspoon
Garlic powder
2
Chicken breasts
12 slice
Smoked bacon
3
Eggs
2
Shallots
1
Avocado
1 head
Lettuce
1 head
Chicory
80 grams
Watercress
180 grams
Cherry tomatoes
100 grams
Blue cheese
0.5 bunch
Chives
7 tablespoon
Olive oil
3 tablespoon
Red wine vinegar
1 tablespoon
Dijon mustard
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the olive oil in a sealable bag or container, then mix in the sea salt flakes, paprika, ground coriander, and garlic powder. Add the chicken breasts, rubbing them thoroughly in the spice mixture. Seal the bag and leave to marinate for at least 20 minutes, or refrigerate for up to 8 hours to deepen the flavour.
Step 2
Heat a large frying pan over medium–high heat and add the bacon. Lower the heat and fry, turning once, until the bacon is crisp and golden-brown. Transfer to kitchen paper to drain and cool.
Step 3
Using the rendered bacon fat in the pan (add a touch of olive oil if needed), fry the chicken over low heat, placing a plate on top to weigh it down. Cook for 7 minutes, then turn and continue for another 3-4 minutes, or until fully cooked through. Remove and drain on kitchen paper, allowing it to cool slightly before cutting into small cubes.
Step 4
Meanwhile, bring a small pan of water to the boil and carefully lower in the eggs. Simmer for 7 minutes, then transfer them to cold water to stop the cooking process. Once cool, peel and chop the eggs.
Step 5
When the bacon has cooled, crumble it into small pieces and set aside. Add the chopped shallots to the same frying pan with a pinch of salt and cook, stirring often, until deeply golden and caramelised.
Step 6
Prepare the avocado by chopping it into bite-sized pieces. Arrange the chopped salad leaves on a large serving platter and scatter over two-thirds of the caramelised shallots. Place the cubed chicken down the centre, then line the tomatoes, avocado, eggs, pancetta, and Roquefort cheese neatly on either side. Sprinkle the chives across the top.
Step 7
For the dressing, transfer the remaining shallots to a jug and whisk in the oil, vinegar, and mustard, seasoning with salt and freshly ground black pepper. Taste and adjust the balance of oil, vinegar, or seasoning as desired.
Step 8
Dress the salad just before serving, or bring the dressing to the table for guests to drizzle over their portions.