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The mighty Cobb Salad
marie

The Mighty Cobb Salad

A bold, protein-packed Cobb Salad featuring tender poached chicken, crispy beef strips, creamy avocado, jammy eggs, blue cheese, and crisp romaine, finished with a tangy homemade vinaigrette. A complete, satisfying meal that’s as beautiful as it is filling.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken
  • 400 g boneless chicken breast about 2 pieces
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
Salad Base
  • 200 g streaky beef strips or thick-cut bacon
  • 4 large eggs boiled 9 minutes, quartered
  • 12 cups romaine (cos) lettuce chopped
  • 2 large tomatoes cut into wedges
  • 2 whole ripe avocados diced
  • 200 g gorgonzola dolce crumbled
  • 2 tbsp fresh chives finely chopped
Dressing
  • 1 tbsp Dijon mustard
  • 5 tbsp extra virgin olive oil
  • 5 tbsp apple cider vinegar or wine vinegar
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp eschalot (shallot) finely minced
  • 0.5 tsp white sugar

Method
 

  1. Combine all dressing ingredients in a jar, seal, and shake until emulsified. Set aside.
  2. Place chicken breasts in a saucepan, cover with cold water, and bring to a gentle simmer. Cook 15–20 minutes until just cooked through. Cool, dice, and toss with 2 tablespoons of dressing.
  3. Cook beef strips in a cold nonstick pan over medium-high heat until crisp. Drain on paper towels, then chop into bite-size pieces.
  4. Boil eggs for exactly 9 minutes, transfer to an ice bath, peel, and quarter.
  5. Arrange chopped romaine on a large platter. Top with rows of chicken, beef, avocado, tomatoes, eggs, and blue cheese. Sprinkle with chives.
  6. Serve with dressing on the side and drizzle just before eating.

Notes

For best presentation, arrange toppings in neat rows. Keep dressing separate until serving to prevent wilting.