Classic Cobb Salad

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A classic Cobb salad with broiled chicken, crisp bacon, eggs, avocado, and blue cheese tossed with a punchy homemade red wine vinaigrette.

for the vinaigrette

¹⁄₂ tsp (3 g) dijon mustard
0.5 cloves medium garlic, pressed through a garlic press or minced to paste
¹⁄₈ tsp granulated sugar
¹⁄₄ tsp (2 g) table salt
pinch of (0 g) black pepper, ground
¹⁄₂ tsp (3 g) Worcestershire sauce
1 tsp (5 g) lemon juice
1 Tbsp (15 g) red wine vinegar
¹⁄₄ cup (54 g) extra-virgin olive oil

Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set aside. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.)

for the eggs

1.5 (76 g) large eggs
water, to cover eggs by 1 inch
2 to 4 cups (470 to 950 g) ice water

Place eggs in medium saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2-inch cubes, and set aside.

for the chicken

8 oz (230 g) boneless skinless chicken breasts
salt
black pepper, ground
nonstick cooking spray, for spraying broiler-pan top

Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. When cool enough to handle, cut chicken into 1/2-inch cubes and set aside.

to finish the salad

0.5 heads large head romaine lettuce, torn
0.5 bunches watercress, stemmed and roughly chopped
1 cup grape tomato, halved
1 ripe avocado, cubed
4 slices bacon, cut up
¹⁄₄ cup mild blue cheese, crumbled
1 Tbsp, 1 ¹⁄₂ tsp chives, minced

Toss romaine and watercress with vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

Notes

Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.

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