Recipe Image

Cobb Salad

  • 10 m
  • 20 m
EatingWell Test Kitchen
“This simplified Cobb salad is light and quick—perfect for a hurried summer night.”


    • 1 pound boneless, skinless chicken breasts, trimmed
    • 2 slices bacon
    • 12 cups washed, dried and torn romaine lettuce
    • ⅔ cup Blue Cheese Dressing, (recipe follows)
    • 3 vine-ripened tomatoes, seeded and diced


  • 1 Place chicken in a skillet or saucepan and add salted water to cover. Bring to a simmer over medium heat. Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes. Transfer chicken and poaching liquid to a shallow dish. Cover and refrigerate, letting chicken cool in the liquid.
  • 2 Meanwhile, cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
  • 3 Cut cooled chicken into ½-inch dice.
  • 4 Toss lettuce in a large bowl with ⅓ cup dressing. Divide among 4 plates. Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining ⅓ cup dressing. Serve immediately.
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