Name: Cobb Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 baby cos lettuce, chopped; 150 g cooked chicken, diced; 4 rashers bacon, cooked and crumbled; 2 hard-boiled eggs, quartered; 1 avocado, sliced; 100 g cherry tomatoes, halved; 50 g blue cheese, crumbled; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard

This cobb salad recipe is written for Aussie home kitchens — american leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Plan on 30 mins from starting prep to plating for 2. Prep is about 20 mins; the active cook or oven time is closer to 10 mins. Read the whole method once before you turn on the heat. Key building blocks: baby cos lettuce, cooked chicken and rashers bacon. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: Presentation is half the fun — keep the rows tidy. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Arrange lettuce on plates. Neatly row chicken, bacon, eggs, avocado, tomatoes and cheese.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Notes

Shopping and mise en place: read the full ingredient list once before you start. For Cobb Salad, baby cos lettuce and cooked chicken are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Method rhythm: step one is “Arrange lettuce on plates. Neatly row chicken, bacon, eggs, avocado, tomatoes and cheese.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Serve immediately.”. Taste before you plate; salt at the end often needs a final pinch.
Make-ahead and leftovers: double for a crowd; keep dressing separate until the last minute. Leftovers of Cobb Salad keep best undressed where possible; eat within 1–2 days and expect softer veg. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Putting it together for Cobb Salad: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Extra cook's margin: if your pan is thin or your oven runs cool, give Cobb Salad another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.