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Extraordinary Cobb Salad

Recipe by LeCordon Bleu on YouTubeAdded 27 October 2026.

30 minutes to prep, 20 to cook. An elevated Cobb salad that blends heirloom tomatoes, avocado pressed with blue cheese, and perfectly pan‑roasted chicken with crisp bacon and a soft‑boiled egg. The combination of textures and bright flavors makes it a standout lunch or dinner.

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Extraordinary Cobb Salad by LeCordon Bleu, a frame from the YouTube video

Method

  1. Slice the mixed lettuce and lightly toss with a small amount of ranch dressing.

    Kitchen notes · Added by ReelsMeals: Lettuce is evenly coated with dressing. Use just enough dressing to lightly coat, not soak.

  2. Peel, dice, and marinate the heirloom cherry tomatoes in olive oil and sea salt; set aside.

    Kitchen notes · Added by ReelsMeals: Tomatoes release juices and look glossy.

  3. Press the avocado with blue cheese, olive oil, lime juice, and sea salt using a vacuum‑pack method, then freeze until ready to use.

    Kitchen notes · Added by ReelsMeals: Avocado mixture is fully pressed and frozen solid. Vacuum-seal if possible; otherwise press firmly in plastic wrap.

  4. Dice part of the chicken breast, marinate with minced garlic and chopped parsley, then pan‑roast until cooked through; slice the remaining chicken breast thinly and set aside.

    Kitchen notes · Added by ReelsMeals: Chicken is golden brown and cooked through.

  5. Cook the bacon until crispy, then quickly sauté in a hot pan to re‑crisp before adding to the salad.

    Kitchen notes · Added by ReelsMeals: Bacon is crisp and sizzling. Drain on paper towels after cooking.

  6. Soft‑boil the eggs for 5 minutes, plunge into ice water, peel, and set aside.

    Kitchen notes · Added by ReelsMeals: Eggs are set but yolks still soft. Timing is key: exactly 5 minutes for soft-boiled.

  7. Assemble the salad by arranging the lettuce, marinated tomatoes, avocado sheets, chicken slices, bacon pieces, and blue‑cheese chunks on a platter.

    Kitchen notes · Added by ReelsMeals: All components are arranged neatly on the platter. Group ingredients for visual appeal.

  8. Top the salad with the soft‑boiled egg, drizzle extra virgin olive oil, add a pinch of sea salt, and finish with a squeeze of lime juice.

    Kitchen notes · Added by ReelsMeals: Egg is halved and placed on top. Cut just before serving to keep yolk runny.

  9. Finish with a few squirts of ranch dressing and garnish with chopped parsley.

Tips while you cook

Dress lettuce lightly first
Toss the sliced lettuce with a small amount of ranch dressing before adding other ingredients.
Marinate tomatoes ahead
Marinate the diced heirloom tomatoes in olive oil and sea salt, then set aside until assembly.
Freeze avocado sheets
Press the avocado with blue cheese, olive oil, lime juice, and sea salt, then freeze until ready to use.
Ice‑water egg shock
Soft‑boil eggs for 5 minutes, then plunge them into ice water before peeling.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from LeCordon Bleu’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you LeCordon Bleu and want this changed? Email [email protected].

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