Spring Cobb Salad (Print)

Vibrant spring salad with crisp vegetables, creamy avocado, and herb vinaigrette.

# What You Need:

→ Proteins

01 - 2 large eggs
02 - 2 boneless, skinless chicken breasts (approximately 10 ounces)
03 - 4 slices bacon

→ Vegetables

04 - 3.5 ounces snap peas, trimmed and halved
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens (approximately 4 ounces)
09 - 1 ripe avocado, sliced

→ Cheese

10 - 2.8 ounces blue cheese, crumbled (approximately 2/3 cup)

→ Herb Vinaigrette

11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Place eggs in a saucepan and cover with water. Bring to a rolling boil, then reduce heat and simmer for 8–9 minutes. Transfer immediately to an ice bath to stop cooking, peel carefully, and quarter.
02 - Season chicken breasts generously with salt and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until internal temperature reaches 165°F. Allow meat to rest for 5 minutes before slicing into strips.
03 - Cook bacon in a skillet over medium heat until evenly browned and crisp, approximately 6–8 minutes. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for exactly 1 minute to preserve crunch. Immediately transfer to ice water to halt cooking process, then drain thoroughly.
05 - Spread mixed spring greens evenly across a large serving platter or individual plates, creating a bed for toppings.
06 - Organize ingredients in neat rows over the greens: sliced chicken, quartered eggs, chopped bacon, blanched snap peas, radishes, cucumber, cherry tomatoes, avocado slices, and crumbled blue cheese.
07 - Whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Stir in minced garlic, chopped chives, parsley, and season with salt and pepper to taste.
08 - Drizzle herb vinaigrette over the salad immediately before serving. Present at the table and toss gently to distribute dressing evenly across all components.

# Expert Advice:

01 -
  • The snap peas add this incredible fresh crunch that regular Cobbs miss entirely
  • You can prep almost everything ahead and just arrange it when youre ready to serve
  • The homemade herb vinaigrette makes you feel like you actually know what youre doing in the kitchen
02 -
  • Room temperature eggs are less likely to crack during boiling, I learned this after one too many messy pots
  • Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
  • The vinaigrette can be made up to 3 days ahead and stored in the refrigerator, just bring it to room temperature before using
03 -
  • If making ahead, keep all components separate and store the greens with a paper towel to absorb moisture
  • The dressing is also fantastic as a marinade for the chicken before you cook it
  • Leftover vinaigrette keeps for weeks and works on almost any salad you throw together

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