Cobb Salad

Ingredients (Single Serving)

·      1 1/2 cups romaine lettuce (or mixed greens), chopped

·      1 hard-boiled egg, peeled and chopped

·      1/4 cup cooked chicken breast, diced (or shredded)

·      2 slices bacon, cooked crisp and crumbled

·      1/4 avocado, diced

·      1/4 cup cherry tomatoes, halved

·      2 tablespoons blue cheese, crumbled

·      1 tablespoon red onion, thinly sliced (optional)

·      Kosher salt and black pepper, to taste

Dressing

·      1 tablespoon red wine vinegar

·      3/4 teaspoon Dijon mustard

·      1 small pinch minced garlic (or a pinch garlic powder)

·      1/8 teaspoon kosher salt, plus more to taste

·      Pinch black pepper

·      2 tablespoons olive oil

·      1/4 teaspoon honey or sugar (optional, to balance acidity)

Instructions

1. Make the dressing: In a small bowl (or jar), whisk together vinegar, Dijon, garlic, salt, pepper, and honey (if using). Whisk in the olive oil until emulsified. Taste and adjust seasoning.

2. Prep the components: Chop the lettuce and eggs; dice chicken and avocado; halve tomatoes; crumble blue cheese; crumble the bacon.

3. Assemble: Arrange lettuce in a bowl. Place the toppings in rows or clusters on top (egg, chicken, bacon, avocado, tomatoes, blue cheese, onion).

4. Dress and serve: Drizzle with dressing (start with about 1–2 tablespoons) or serve on the side. Save any extra dressing in the fridge for up to 1 week.

Notes & Variations

• Protein options: Substitute turkey, ham, steak, salmon, or chickpeas.

• Dressing swaps: Blue cheese dressing and ranch are also common.

• Make-ahead: Cook bacon and eggs up to 3 days ahead; store separately. Add avocado right before serving.