🇺🇸 United StatesCatalog recipe
Seared chicken breast, crisp bacon, hard-boiled egg and avocado laid in neat rows over spinach, ready to toss into something worth eating slowly.
For 2 servings.
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Season the chicken breast with salt and pepper and sear in a skillet with a little olive oil until golden and cooked through, about 6 minutes per side.
💡 Rest it 5 minutes before slicing so the juices stay in the meat, not on the board.
While the chicken cooks, fry the bacon in a separate pan until crisp, then drain on paper towel.
Bring a small pan of water to a boil, lower in the eggs, and simmer for 9 minutes for a firm yolk.
Cool the eggs in cold water, then peel and slice into wedges.
Slice the rested chicken and halve the tomato and avocado.
Arrange the spinach on a platter and lay the chicken, bacon, egg, tomato, avocado and cheddar in neat rows across it.
Drizzle with olive oil and lemon juice just before serving.
The Cobb salad is credited to Robert Cobb, said to have built it from refrigerator scraps at the Brown Derby restaurant in Hollywood during the late 1930s. Its defining feature was never the dressing but the arrangement — ingredients kept in neat rows rather than tossed together, so every fork gets a bit of everything. Restaurants across the country adopted the format, swapping in whatever protein a kitchen had on hand.
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