Cobb Salad With Chicken And Bacon

Name: Cobb Salad With Chicken And Bacon
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 sous vide chicken with bacon, hard-boiled eggs, avocado, and blue cheese on crisp greens for a complete, restaurant-quality meal. The sous vide technique ensures perfectly moist, tender chicken every time.

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

Total

3h 5m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

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

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

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
Cook with Bottom Zone: Sous Vide at 160°F for 1 hour 15 minutes and 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.

Was this recipe helpful?

Tips & Notes

Pro tips

Chill the sous vide chicken completely before chopping to ensure clean cuts and better texture contrast with warm greens.
Cook bacon until crispy and cooled, then chop roughly to avoid sogginess; add just before serving for maximum crunch.
Whisk red wine vinegar with olive oil just before tossing to emulsify; dress only the lettuce base, not the toppings, to prevent sogginess.
Hard-boil eggs 1–2 minutes longer than standard to ensure fully set yolks; ice bath immediately and chill before chopping.

Substitutions

Romaine or red leaf lettuce → mixed greens, spinach, or arugula (changes mild flavor to peppery)
Blue cheese → feta, goat cheese, or cheddar (softens tang; adjust salt)
Red wine vinegar → balsamic or sherry vinegar (deeper, sweeter flavor profile)
Green beans → asparagus or sugar snap peas (lighter texture; reduce blanch time slightly)

Storage & make-ahead

Store cooked components separately in airtight containers for up to 3 days; assemble just before serving to maintain crispness.

Equipment

Immersion circulator or sous vide machine · Vacuum sealer or zip-lock bags

Common Questions

Can I make this salad ahead?

Yes. Cook and chill all components separately, store in airtight containers for up to 3 days, then assemble just before serving to prevent wilting and sogginess.