Station Cobb Salad

Name: Station Cobb Salad
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 heads romaine lettuce hearts; 2 lb chicken breast; 3/4 lb thick-cut bacon; 6 whole hard-boiled eggs; 2 whole ripe avocados; 1.6 cups cherry tomatoes; 3/4 cup crumbled blue cheese; 1/4 cup red wine vinegar; 3/8 cup olive oil; 7/8 tbsp Dijon mustard

Chopped salad with chicken, bacon, egg, and blue cheese for ten

Prep: 40 min
Cook: 25 min
Serves 8
Difficulty: easy

Grilled chicken, crisp bacon, hard-boiled eggs, avocado, and blue cheese top chopped romaine in rows for a classic Cobb spread. Crews build bowls at the line with ranch or vinaigrette.

Why crews like it: Salad night does not have to feel like punishment when there is bacon, egg, and grilled chicken in the mix. The row presentation looks sharp for visiting crews and photos.

420Cal

38gProtein

12gCarbs

26gFat

Ingredients

4 heads romaine lettuce hearts
2 lb chicken breast
3/4 lb thick-cut bacon
6 whole hard-boiled eggs
2 whole ripe avocados
1.6 cups cherry tomatoes
3/4 cup crumbled blue cheese
1/4 cup red wine vinegar
3/8 cup olive oil
7/8 tbsp Dijon mustard

Instructions

Cook the chicken: Season chicken breasts and grill or sear over medium-high heat 6–7 minutes per side until internal temp reaches 165°F. Rest and slice. Target oven/smoker temperature: 165°F.
Crisp the bacon: Bake bacon on sheet pans at 400°F until crisp, about 15 minutes. Drain on paper towels and crumble. Target oven/smoker temperature: 400°F.
Prep the components: Hard-boil eggs 10 minutes, ice bath, peel and quarter. Chop romaine and wash tomatoes. Slice avocados just before assembly.
Make the dressing: Whisk vinegar, Dijon, salt, and pepper, then stream in olive oil until emulsified.
Assemble and serve: Spread romaine on platters. Arrange chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows. Serve dressing on the side.

Tonight's spread

Cobb platters with dressing choice and warm dinner rolls.
Fresh fruit bowl for crew who want something sweet after the meal.

Hall tips

Rotisserie chicken works in a pinch if grill time is tight—season with extra pepper.
Red onion slices add bite—soak in cold water 5 minutes if raw onion runs strong.
Grilled corn kernels mixed in turn this into a summer station favorite.

Meal prep

Cook chicken and bacon ahead. Hard-boil eggs ice-bath immediately for clean peels. Keep avocado sliced just before service to prevent browning.

Leftovers

Pack components separately—do not dress until eating or salad turns soggy.
Chop leftovers into a wrap with ranch for quick lunch.

Sheet pans
Grill or cast iron
Instant-read thermometer
Large platters
Mixing bowls