Skip to main content

Food & Home

Classic Cobb Salad


An oldie but a goodie, this is one of our favorite ways to use up leftover roast chicken. Roast turkey bacon in a 400°F oven for 20 to 30 minutes to get it perfectly crispy with minimal mess.

Serves 2

for the salad:

mixed lettuces such as Bibb, watercress, and romaine

1 roasted chicken breast (or rotisserie, cut into 1-inch pieces)

½ cup cherry tomatoes, cut in half

3 slices cooked turkey bacon, roughly chopped

2 ounces blue cheese, crumbled

½ large avocado, diced

2 hard-boiled eggs, diced

1 tablespoon finely chopped chives

sea salt and black pepper

for the dressing:

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

½ teaspoon honey, coconut nectar, or agave

3 tablespoons olive oil

salt and pepper to taste

1. To make the dressing, whisk together the Dijon mustard, red wine vinegar, and your sweetener of choice in a small bowl. Slowly pour in the olive oil, whisking constantly, and season with salt and pepper to taste.

2. To make the salad, arrange the lettuces on 2 plates or a platter. Arrange the chicken, cherry tomatoes, chopped bacon, crumbled blue cheese, diced avocado, and diced hard-boiled eggs on top in even rows. Season the avocado, tomatoes, and hard-boiled eggs with sea salt and freshly ground black pepper.

3. Drizzle with half the dressing and scatter with chopped chives.

4. Serve with remaining dressing on the side.