Cobb Salad With Chicken And Bacon

Name: Cobb Salad With Chicken And Bacon (Sous Vide)
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; ¼ cup extra-virgin olive oil, plus 1 tbsp, separated; 2 large eggs; 8 oz green beans; 2 tbsp red wine vinegar; 4 strips bacon, roughly chopped; 6 ounces romaine or red leaf lettuce, torn; 1 ripe avocado, peeled, pitted, and chopped; 2 cups cherry tomatoes, halved; ⅓ cup crumbled blue cheese

This Cobb salad combines tender sous vide chicken, crispy bacon, hard-boiled eggs, avocado, and blue cheese over romaine lettuce—a complete meal salad with restaurant-quality precision from sous vide cooking.

🌍American 🏷️Salad 🏷️Chicken 🏷️Sous vide 🏷️Bacon 🏷️Eggs

Total

3h 5m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless skinless chicken breasts
¼ cup extra-virgin olive oil, plus 1 tbsp, separated
2 large eggs
8 oz green beans
2 tbsp red wine vinegar
4 strips bacon, roughly chopped
6 ounces romaine or red leaf lettuce, torn
1 ripe avocado, peeled, pitted, and chopped
2 cups cherry tomatoes, halved
⅓ cup crumbled blue cheese

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Instructions

1
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.
2
Set Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour 15 minutes, Top Zone: Sous Vide at 160°F for 1 hour 15 minutes
3
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.
4
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.
5
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.

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Tips & Notes

Pro tips

Use an immersion circulator or sous vide precision cooker set to 165°F for evenly cooked, never-dry chicken breast.
Chop all ingredients uniformly in size for balanced bites and restaurant-style presentation.
Make the vinaigrette (olive oil + red wine vinegar) separately and dress the greens only, leaving avocado and proteins undressed until plating.
Cook eggs to soft or hard boil based on preference; soft boils add creaminess, hard boils hold their shape better in a chopped salad.

Substitutions

Boneless skinless chicken breasts → chicken thighs (increase sous vide time to 75–90 minutes for even cooking)
Blue cheese → feta, goat cheese, or gorgonzola (adjusts tang level; use to taste)
Green beans → asparagus, snap peas, or blanched broccoli (maintains crunch and color)
Red wine vinegar → balsamic or champagne vinegar (shifts acidity and flavor profile)

Storage & make-ahead

Store dressed greens and proteins separately in airtight containers for up to 2 days; assemble fresh to prevent wilting. Sous vide chicken keeps 3–4 days refrigerated.