Classic Cobb Salad

Hard-Boil the Eggs

Place the eggs in a small saucepan and cover with cold water by 1 inch.

Bring the water to a full boil over medium-high heat.

Once boiling, reduce the heat to medium and cook the eggs for 11 minutes.

Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes.

Peel the eggs under cool running water, then cut each in half lengthwise and set aside.

Cook the Bacon

Lay the bacon strips in a single layer in a large skillet over medium heat.

Cook the bacon for 4–5 minutes per side until deeply browned and crispy.

Transfer the bacon to a paper towel-lined plate to drain.

Once cool enough to handle, crumble or chop the bacon into bite-sized pieces and set aside.

Grill the Chicken

Brush the chicken breasts on both sides with 1 tablespoon of olive oil.

Season the chicken evenly on both sides with 0.5 teaspoon salt and 0.25 teaspoon pepper.

Heat a grill pan or skillet over medium-high heat until very hot.

Place the chicken breasts on the grill pan and cook for 6–7 minutes without moving them.

Flip the chicken and cook for another 5–6 minutes until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Slice the chicken crosswise into 1/2-inch pieces and set aside.

Make the Vinaigrette

In a small bowl, combine the red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.

Whisk the vinegar mixture together until evenly combined.

Slowly drizzle in the 1/3 cup olive oil while whisking constantly to emulsify the dressing.

Taste the dressing and adjust salt and pepper as needed, then set aside.

Assemble the Salad

Divide the chopped romaine evenly among four large serving bowls or plates.

Arrange the sliced chicken in a row across the center of the lettuce.

Place the halved eggs on one side of the chicken.

Arrange the avocado slices on the opposite side of the chicken.

Add a row of halved cherry tomatoes next to the avocado.

Scatter the crumbled bacon and blue cheese evenly over the top of each salad.

Dress and Serve

Drizzle the red wine vinaigrette evenly over each salad just before serving.