How to Make Martha Stewart's Cobb Salad | Martha's Cooking School | Martha Stewart

chicken breast

🥗Healthier: grilled chicken thighs

💰Cheaper: canned chicken

Thighs are juicier and more flavorful; canned chicken is budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat; pork bacon is often cheaper.

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cheddar cheese

Feta is lower in calories; cheddar is often less expensive.

Place two bone-in skin-on chicken breasts into a pot of cool water.

Add one carrot, one stalk of celery, a couple of sprigs of parsley, a couple of sprigs of thyme, two bay leaves, a little bit of black peppercorn, and one teaspoon of salt to the water.

Bring the pot to a boil, then reduce to a simmer, keeping the water at around 170 to 180 degrees Fahrenheit.

Cook the chicken until the internal temperature reads 160 degrees, approximately 15 to 18 minutes.

Once cooked, place the chicken in a bowl and pour the poaching liquid through a strainer over the chicken to let it cool in the broth.

Let the chicken sit until it cools, then refrigerate it.

Once cool, peel the chicken breast and remove the skin.

Cube or slice the chicken breast for the salad.

Assemble the Cobb salad with hard-boiled eggs, blue cheese, tomatoes, avocado, freshly cooked bacon, and romaine lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens