{"id":10366,"date":"2026-06-20T17:35:13","date_gmt":"2026-06-20T17:35:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10366"},"modified":"2026-06-20T17:36:25","modified_gmt":"2026-06-20T17:36:25","slug":"cobb-salad-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cobb-salad-video\/","title":{"rendered":"Cobb Salad [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cobb Salad [Video]<\/span><\/h2>\n
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The mighty Cobb Salad! Don't skip the blue cheese. It's what makes this a Cobb Salad, and not just another chicken salad. <\/span>
<\/div>I love the presentation on a big platter with the ingredients in neat rows. <\/span>
<\/div>Serve Dressing on the side for everyone to help themselves (better than tossing each item individually).<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chicken Cooling Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Nagi Maehashi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Chicken:<\/span><\/h4>
  • 400<\/span> g\/14 oz<\/span> chicken breast<\/span> (2 pieces)<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> cooking\/kosher salt<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li><\/ul><\/div>

    <\/span>Cobb Salad:<\/span><\/h4>
    • 200<\/span> g\/7oz <\/span> streaky bacon strips<\/span> (streaky bacon is just regular bacon in the US)<\/span><\/li>
    • 4<\/span> x 9 minute <\/span> boiled eggs<\/span> quartered<\/span><\/li>
    • 12<\/span> cups<\/span> cos \/ romaine lettuce<\/span> (1 large head, 2 small, chopped – or other crispy lettuce)<\/span><\/li>
    • 2<\/span> large<\/span> tomatoes<\/span> (cut into 8 wedges then halved – or 250g\/8oz cherry tomatoes halved)<\/span><\/li>
    • 2<\/span> avocados<\/span> cut into large pieces<\/span><\/li>
    • 200<\/span> g\/7oz <\/span> Gorgonzola dolce<\/span> my favourite or Roquefort (traditional), crumbled (or other blue cheese \u2013 Note 1)<\/span><\/li>
    • 2<\/span> Tbsp<\/span> chives<\/span> finely chopped<\/span><\/li><\/ul><\/div>

      <\/span>Dressing:<\/span><\/h4>
      • 1<\/span> Tbsp<\/span> Dijon mustard<\/span><\/li>
      • 5<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
      • 5<\/span> Tbsp<\/span> apple cider vinegar<\/span> sub white wine or red wine vinegar<\/span><\/li>
      • \u00be<\/span> tsp<\/span> cooking\/kosher salt<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
      • 2<\/span> Tbsp<\/span> eschallot<\/span> (US: shallot) very finely minced<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> white sugar<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Dressing<\/strong>: Shake ingredients in a jar.<\/span><\/div><\/li>
        • Flavour chicken<\/strong>: Poach chicken. Cool to room temperature then cut into 2cm \/ 0.75\u201d cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.<\/span><\/div><\/li>
        • Crisp bacon<\/strong>: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high \u2013 as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1\/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm \/ 0.6" pieces.<\/span><\/div><\/li>
        • Assemble<\/strong>: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.<\/span><\/div><\/li>
        • Serving<\/strong>: Let everybody help themselves to the salad and Dressing!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          <\/span>Notes<\/span><\/h3>
          Blue cheese<\/strong> \u2013 It ain\u2019t Cobb Salad if it ain\u2019t got blue cheese on it! I love using creamy gorgonzola because it smears on everything so it sort of becomes part of the dressing. Hence why the dressing is a little tangier than traditional vinaigrettes \u2013 you need it, to cut through the richness of blue cheese.<\/span>
          <\/div>\nBlue cheese newbies<\/strong> \u2013 I suggest using a milder blue cheese like Blue Castello. Adamantly against blue cheese?<\/strong>\u00a0Feta or goats cheese would be my picks, and suggest adding an extra tablespoon of oil into the dressing to make it a little less tangy.<\/span>
          <\/div>\nNutrition<\/strong>\u00a0per serving. Shave off 60 calories by using turkey or lean bacon. And the blue cheese accounts for 130 calories. Totally makes it!!<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

          <\/span>Video<\/span><\/h3>\n\n\n\n
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