Hearty layered salad with crisp lettuce, chicken, bacon, avocado, eggs, tomatoes, and blue cheese in classic vinaigrette.
# What You Need:
→ Salad Base
01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped
→ Proteins
03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered
→ Vegetables & Cheese
06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 oz blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped
→ Dressing
10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil
# How To Make It:
01 - Arrange the chopped romaine and iceberg lettuces in a large salad bowl or platter to create a solid foundation for the toppings.
02 - Neatly arrange the diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and blue cheese crumbles in distinct rows on top of the lettuce for the classic Cobb presentation.
03 - In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Gradually whisk in the olive oil until the mixture is fully emulsified and smooth.
04 - Drizzle the vinaigrette evenly over the salad just before serving, or serve alongside in a separate bowl. Sprinkle fresh chives across the top as a finishing garnish.
05 - Serve immediately, allowing guests to toss the salad tableside to distribute the dressing, or enjoy the layered presentation as-is.
