Salad: United States – California Cuisine – California Cobb Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 slices thick-cut bacon, approx. 6 oz (170 g)
- 4 large eggs, approx. 200 g
- 6 cups mixed baby greens (spring mix, butter lettuce, arugula), about 180 g
- 2 ripe California avocados, about 12 oz (340 g) total, halved, pitted, and sliced
- 1 cup cherry or grape tomatoes, halved, 150 g
- 1 medium navel orange, segmented (supremed), about 8 oz (225 g)
- 4 oz (115 g) crumbled blue cheese
- 1/3 cup sliced almonds, toasted, about 40 g
- 1/4 small red onion, thinly sliced, about 1 oz (30 g)
- 2 tbsp chopped fresh chives or parsley, about 6 g (optional)

Dressing
- 1/4 cup extra-virgin olive oil (60 ml)
- 2 tbsp fresh orange juice (30 ml)
- 1 tbsp white wine vinegar (15 ml)
- 1 tsp Dijon mustard (5 ml)
- 1 tsp honey (5 ml)
- 1 small shallot, finely minced, about 1 tbsp (15 g)
- 1/2 tsp kosher salt (3 g)
- 1/4 tsp freshly ground black pepper (1 g)

Instructions

Short Description:
A fresh take on the classic Cobb featuring ripe California avocados, locally grown mixed baby greens, citrus segments, and toasted almonds, finished with a bright citrus-Dijon vinaigrette. Designed to showcase California produce and balance creamy, crunchy, salty, and acidic elements.

Regional Notes:
This California variation highlights local ingredients—avocados from California orchards, mixed baby greens from regional farms, and sweet navel orange segments—plus toasted almonds (a California crop) for crunch. The citrus-forward vinaigrette differentiates it from the heavier, purely bacon-and-blue-cheese profiles of other Cobb interpretations.

1. Prep eggs and bacon: place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook 9 minutes for hard-boiled yolks. Transfer to an ice bath, peel, and halve. Meanwhile, cook bacon in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and chop into bite-size pieces.
2. Cook chicken: season chicken breasts with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp (15 ml) olive oil in a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
3. Toast almonds: in a small dry skillet over medium heat, toast sliced almonds, stirring, until fragrant and lightly golden, 2–3 minutes. Remove from heat and cool.
4. Make dressing: whisk together olive oil, fresh orange juice, white wine vinegar, Dijon mustard, honey, minced shallot, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl until emulsified. Taste and adjust seasoning.
5. Assemble salad: on a large platter or in a shallow bowl, arrange mixed baby greens as a bed. In parallel rows or sections, arrange sliced chicken, chopped bacon, halved eggs, avocado slices, cherry tomatoes, orange segments, crumbled blue cheese, toasted almonds, and thin red onion slices.
6. Finish and serve: drizzle dressing evenly over the salad (or serve on the side). Garnish with chopped chives or parsley if using. Serve immediately, tossing portions on individual plates or letting guests assemble from the platter.