Chicken Cobb Salad

How to tell it's done

This salad uses cooked chicken, so the cooking happens before assembly. If you're cooking breasts for it, pan-sear or bake them until the thickest part reads 165°F (74°C), then let them cool for 10 minutes before dicing so they don't wilt the lettuce. For the eggs, simmer for 10-11 minutes, then chill them in ice water. The yolks should be fully set and bright yellow, with no grey-green ring, which comes from overcooking.

Ingredient notes & swaps

• Chicken: leftover grilled chicken, rotisserie chicken or roasted thighs all work. Season plain chicken with a little salt before dicing.
• Bacon: baking it at 400°F on a sheet pan for 15-18 minutes gives evenly crisp strips with no stovetop splatter.
• Blue cheese: Roquefort is classic and strong. Gorgonzola is milder and creamier. Feta or sharp cheddar work if you don't like blue cheese.
• Dressing: the classic Brown Derby Cobb used a red wine vinaigrette like this one. Ranch or blue cheese dressing are popular modern swaps.

Storage & reheating

Store each component separately for up to 3-4 days: chicken, bacon, eggs, chopped lettuce, tomatoes and onion, with the vinaigrette in a jar. Cut the avocado fresh when serving. Once dressed, the salad doesn't keep, so dress only what you'll eat.

Make ahead & freezing

Cook the chicken, bacon and eggs up to 3 days ahead, and shake up the vinaigrette (it keeps a week in the fridge). Arrange the salad just before serving. For lunches, pack the components in a divided container with the dressing on the side.

What to serve with it

This is a full meal. Serve it with crusty bread or a cup of tomato soup. For a party, set out a large platter with the toppings in rows so guests can serve themselves.