Cobb salad
Rows of chicken, crispy bacon, hard-boiled eggs, avocado and blue cheese over crunchy romaine, a salad that eats like a real dinner.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.59 a serving
- 690 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 large eggs
- 6 slices bacon
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2½ cups rotisserie chicken, chopped
- 1½ cups cherry tomatoes, halved
- 1 avocado, diced
- 8 cups romaine lettuce, chopped
- ½ cup blue cheese crumbles
From your pantry
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 690 calories, 39 g protein, 11 g carbs and 55 g fat, and costs about $4.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No avocados? Guacamole works.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
Steps
Tap an underlined word for a quick explanation.
Put the eggs in a , cover with cold water by an inch and on high. Turn off the heat, cover, and leave them for 12 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 12 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
While the eggs sit, lay the bacon in a cold large , turn the heat to medium and cook 8 to 10 minutes, turning now and then, until .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 9 min
Dolly’s tip: Starting in a cold pan melts the fat slowly, so the bacon crisps evenly instead of burning at the edges.Food safety: Cook bacon until it’s crisp and no longer translucent.
Move the bacon to a paper towel to . Move the eggs into a bowl of ice water for 5 minutes.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 5 min
Shake the oil, vinegar, mustard, garlic, sugar, salt and pepper together in a jar with the lid on until it looks creamy.
Dolly’s tip: Shaking hard is what blends the oil and vinegar. If it separates later, just shake it again.the eggs and cut them into quarters. the chicken, the tomatoes, the avocado and the bacon.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Spread the romaine over a big platter, then lay the chicken, bacon, eggs, tomatoes, avocado and blue cheese over it in rows.
with some of the dressing and pass the rest at the table.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: For lunches, pack everything but the avocado in containers with the dressing in a jar. Cut the avocado the morning you eat it so it stays green.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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