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+ servings

The American Cobb Salad

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 6 -8
Author: Oven Struck


  • ½ head of iceberg lettuce
  • ½ head romaine lettuce
  • 1 bunch of watercress
  • 1 small belgian endive chicory
  • 2 medium sized chicken breast - boiled
  • 2 medium tomatoes - diced
  • 6 slices crispy bacon
  • 3 hard boiled eggs - or more to your liking
  • 1 ripe avocado - sliced
  • 2 tbs. chives - chopped
  • ½ cup roquefort cheese
  • ¾ tsp. freshly ground black pepper
  • ¾ tsp. worchestire sauce¼ cup water
  • ¼ cup red wine vinegar
  • ¼ tsp sugar
  • 1 tsp. fresh squeezed lemon juice
  • 2 tsp. salt
  • ¼ tsp. dry English mustard
  • 1 small clove garlic - finely minced
  • ¼ cup full flavored olive oil
  • ¾ cup salad oil - EVOO sunflower, peanut, etc.


  • While preparing the salad chill your platter and/or plates which you will serve on
  • Preheat oven to 400 degrees
  • On a baking sheet lined with foil, lay your bacon pieces in strips. Place in a 400 degree oven for approximately 20 minutes or until done to your liking.
  • In a medium saute pan over medium high heat bring 3 cups of water to a boil. Add chicken breast to pan along with kosher salt and fresh cracked pepper to your liking. Boil for 20 minutes or until the internal temperature reaches 165 degrees in the thickest part of the breast.
  • In a medium size sauce pot, bring 2 cups of water to a boil. Carefully drop in your eggs and let boil for 4 minutes, remove from heat and let sit for 10 minutes. Remove to cool.
  • Remove cheese from the refrigerator and allow to come to room temperature.
  • While your bacon, chicken and eggs are cooking prepare your greens. Slice each head of lettuce along with the watercress and endive into ¼ inch slices. Mix together in a large bowl.
  • Prepare your dressing: place the water, vinegar, sugar, lemon juice, salt, pepper, worchestire sauce, english mustard and garlic into a food processor or blender. Blend until combined. Once all the ingredients have combined, whisk in the oil. Use 1 cup of dressing and mix with your greens - set aside.
  • Remove bacon from oven and drain on a cooling rack or paper towel. Once bacon has cooled, dice bacon - set aside.
  • Remove chicken from saute pan and cool on a cutting board or cooling rack. Once chicken has cooled, slice into ¼ “ pieces - set aside.
  • Peel eggs and place in the refrigerator until cool. Once cool, slice your eggs into rounds or wedges - set aside.
  • Crumble your cheese until you have approximately ½ cup.
  • Wash and dry your tomatoes. Remove the stem and dice - set aside.
  • Chop chives until you have approximately 2 tsp - set aside.
  • Peel, core and slice your avocado. If preparing in advance, slice your avocado just prior to serving to prevent browning. If you are concerned about browning, you can squeeze fresh lemon juice over the top and cover tightly in a dish.
  • Platter: Remove your platter from the chill chest and place your dressed greens on the bottom. Make two rows down the center of the platter with the chicken breast. Line the outside of both sides of the chicken with the tomato, followed by the bacon, and roquefort cheese. Place avocados on top of the cheese. Place sliced eggs down the center of the chicken. Sprinkle the chives over the whole dish. Serve and enjoy!