The California Cobb salad layers grilled chicken, avocado, bacon, egg, tomato, and blue cheese over crisp greens. This high protein, fresh salad is a hearty, healthy family meal that's become an American classic.
Start by grilling or pan-cooking the chicken breast over medium-high heat for 4–5 minutes per side until internal temperature reaches 165°F, then rest for 5 minutes before slicing.
Hard-boil the eggs by adding them to simmering water for 9 minutes, then immediately transfer them to an ice bath to chill before peeling and quartering.
Wash and thoroughly dry romaine lettuce; slice or tear into bite-sized pieces and arrange evenly on a large serving platter.
Slice the avocado and halve the cherry tomatoes. Scatter both, along with crumbled bacon, blue cheese, and sliced chicken, over the lettuce in neat rows.
For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified; drizzle evenly over salad just before serving.