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California Cobb Salad

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4


For the salad:

  • 8 slices of uncooked bacon
  • 4 large eggs
  • 1 lb boneless skinless chicken breasts
  • Grapeseed oil
  • Kosher salt & ground black pepper, for seasoning
  • 1 large head romaine lettuce
  • 1 bunch green onions, chopped
  • 2 cups halved cherry tomatoes
  • 2 avocados, thinly sliced
  • 4 oz alfalfa sprouts
  • 1 cup crumbled blue cheese
  • For the Dressing:
  • 2/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced fresh oregano
  • 2 cloves garlic, minced
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Preheat the oven to 400 degrees Fahrenheit. Place the bacon pieces on a rimmed baking sheet and bake in the oven for about 15 minutes, or until golden and crispy. Use tongs to move the bacon to a paper-towel lined plate & let cool.
  • Next, place the eggs in a saucepan and cover with several inches of cold water. Put the pot on the stove & warm over high heat until the water comes to a rolling boil. Once boiling, turn off the heat, cover the pot, and let sit for 10 minutes. Remove the eggs from the pot & run under cool water. Place in the fridge to cool completely.
  • Cover a large cutting board with plastic wrap & place the chicken breasts on them. Cover with a second layer of plastic wrap. Use a meat mallet to pound the breasts to roughly 1/4 inch thickness. Discard the plastic wrap, drizzle the cutlets with grapeseed oil, then season liberally with kosher salt & ground black pepper.
  • Preheat a grill pan over high heat. Add the pounded chicken breasts & cook about 4 or 5 minutes on the first side, and just a minute or two on the second side (until the chicken reaches an internal temperature of 165 degrees Fahrenheit). Remove from the grill and let cool.
  • Next, cut the head of romaine into bite-sized pieces for the salad. Wash the salad pieces well, and spin dry in a salad spinner. Set aside.
  • Next, prep all the cooked salad ingredients. Crumble the bacon into pieces, slice the hardboiled eggs into rounds, and slice the chicken into thin strips.
  • Finally, make the salad dressing. Whisk the extra virgin olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper together in a small bowl.
  • Fill each bowl with one quarter of the lettuce, and top with 1/4 of the chicken, 1 sliced egg, 1/2 avocado, 1/2 cup cherry tomatoes, 1/4 of the bacon, 1/4 of the green onion, 1/4 cup blue cheese, and a handful of sprouts. Drizzle with salad dressing, and enjoy!