Classic Cobb Salad

50 min · Easy · Serves 1

620 kcal per serving · 38g protein

The composed American chopped salad — neat rows of grilled chicken, jammy egg, avocado, tomato, bacon, and blue cheese over crisp romaine.

Ingredients

• 120 g Grilled chicken breast (cubed)
• Bacon strips (cooked, crumbled) × 3
• Soft-boiled egg (halved) × 1
• Avocado (diced) × 1
• Cherry tomatoes (halved) × 8
• 3 tbsp Crumbled blue cheese
• 100 g Romaine lettuce (chopped)
• 1 tbsp Red wine vinegar
• 2 tbsp Extra-virgin olive oil
• 0.5 tsp Dijon mustard
• 1 pinch Salt
• 1 pinch Cracked black pepper

Method

1. Cook the bacon

   

   Lay bacon strips in a cold pan, cook over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.

2. Boil the egg

   

   Lower the egg gently into boiling water with a spoon and cook 8 minutes for a jammy yolk — set white with a soft, fudgy centre. Transfer to ice water, peel, halve.

3. Season chicken breast with salt

   

   Season chicken breast with salt and pepper.

4. Heat a grill pan

   

   Heat a grill pan over medium-high, cook 5-6 minutes per side until cooked through — no pink in the middle and the juices run clear.

5. Rest 5 minutes

   

   Rest the chicken 5 minutes, then cube it.

6. Make the dressing

   

   Whisk red wine vinegar, Dijon, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified — thickened into one smooth dressing that doesn't separate.

7. Spread chopped romaine across

   

   Spread chopped romaine across a wide plate.

8. Arrange in rows

   

   Arrange ingredients in neat parallel rows on top: chicken, halved egg, diced avocado, cherry tomatoes, crumbled bacon, and blue cheese. Drizzle dressing across just before serving.