A classic American Cobb salad combines tender sous vide chicken, crispy bacon, hard-boiled eggs, ripe avocado, and crumbled blue cheese over romaine lettuce. This layered salad is quick to assemble and perfect for meal prep.
Delivery in as fast as one hour.*
Prices vary by store
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Pat 1 lb chicken dry, season with salt and pepper, and vacuum seal with 1 tbsp olive oil. Place chicken and eggs in a Suvie pan, cover completely with water, and insert into the bottom zone of Suvie. Place green beans in a second Suvie pan and place in the bottom zone of Suvie. Input settings and cook now or schedule.
After the cook, remove chicken, eggs, and beans from your Suvie. Drain water from the beans, pat dry, and drizzle with olive oil. Return pan to Suvie. Transfer bacon to a clean, dry Suvie pan. Place pan in the bottom zone of Suvie. Broil both pans for 15-20 minutes until rendered and crisp, stirring occasionally.
Remove bacon from Suvie and transfer to a paper towel lined plate. In a large bowl, whisk together ¼ cup extra-virgin olive oil, 2 tbsp red wine vinegar, ½ tsp salt, and ¼ tsp pepper until smooth.
Remove chicken from bags, pat dry, and cut into ½"-thick slices. Peel and halve hard-boiled eggs. Arrange lettuce, green beans, tomatoes, hard-boiled eggs, bacon, avocado, and blue cheese on a serving platter. Season green beans, eggs, and avocado with salt. Drizzle all components with dressing and serve.
Store dressed salad components separately in airtight containers for up to 3 days; assemble and dress just before eating.
steamer basket or steamer insert · sous vide immersion circulator (or pot with thermometer for stovetop poaching)
Yes—prepare all components separately and store in airtight containers for up to 3 days. Toss with dressing just before serving to prevent sogginess.
Cook boneless skinless chicken breasts at 165°F for 30–40 minutes until tender and fully cooked through.
Yes—use crumbled feta, goat cheese, or cheddar. Reduce quantity if using a stronger cheese like Roquefort.
Add avocado just before serving, or toss lightly with lemon juice or lime juice to slow oxidation.
Yes—boil green beans in salted water for 4–5 minutes until tender-crisp, then drain and cool before adding to salad.
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