American
Brown Derby–Inspired Chicken Cobb Salad
A modern Brown Derby–inspired Cobb of chopped romaine and butter lettuce with neat rows of chicken, bacon, egg, tomato, avocado, and blue cheese, brought together with a brisk red-wine vinaigrette.
6 servings · 35 minutes prep · 25 minutes cook
Ingredients
Chicken, Bacon, and Eggs
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 6 thin slices smoked bacon (about 4 ounces)
- 3 large eggs
Vinaigrette
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (check the label for anchovy/fish if needed), Check the label for anchovy/fish if serving someone with a fish allergy; formulations vary by brand.
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/3 cup extra-virgin olive oil
Salad
- 1 medium head romaine, chopped
- 1 small head butter lettuce, chopped
- 2 medium ripe tomatoes, seeded and diced
- 1 large ripe avocado, diced
- 4 ounces blue cheese, crumbled
- 2 tablespoons sliced chives
Directions
Cook the Proteins
- Season the chicken with the salt and pepper. Heat the olive oil in a skillet over medium heat and cook until the center reaches 165°F, 6 to 8 minutes per side. Rest 10 minutes, then dice.
- Cook the bacon until crisp, drain, and chop. Place the eggs in a saucepan, cover with cool water by 1 inch, and bring just to a boil. Cover, remove from the heat, and let stand for 12 minutes. Transfer immediately to ice water, chill, peel, and chop. Spread the diced chicken and chopped bacon in separate shallow containers and refrigerate until cool, about 20 minutes; keep the chopped eggs refrigerated until assembly.
Whisk the Vinaigrette
- Whisk the red-wine vinegar, Dijon, Worcestershire, and salt. Stream in the extra-virgin olive oil until lightly emulsified.
Compose and Serve
- Toss the dry romaine and butter lettuce with two-thirds of the vinaigrette and spread on a chilled platter.
- Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in distinct rows. Scatter with chives and serve at once with the remaining dressing.
