Classic Cobb Salad

  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings
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2 chicken breasts, skinless and boneless

Drizzle of olive oil

Essence, recipe follows

1/2 pound raw bacon, diced

1/2 cup extra-virgin olive oil

Juice from one fresh lemon

1/2 pound Maytag Blue cheese


Freshly ground black pepper

1 avocado, peeled and pitted

1 Beefsteak tomato, peeled, seeded and small diced

2 hard boiled eggs

2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

1 tablespoon cayenne pepper

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

1 tablespoon dried oregano

2 1/2 tablespoon paprika

1 tablespoon dried thyme

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder


  1. Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
  2. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.
  3. In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.
  1. Combine all ingredients thoroughly.
  2. Yield: 2/3 cup