Cobb Salad

Culinary Tools:

  • Square Griddle
  • Carving Knife
  • 10-inch Gourmet Skillet with Cover 
  • 4-quart Dutch Oven with Cover
  • Junior Colander
  • Chef’s Knife
  • 5-quart Mixing Bowl
  • 1-quart Mixing Bowl


  • 4 slices turkey bacon (8 ounces)
  • 1 (8-ounce) chicken breasts
  • Salt and black pepper to taste
  • 1 tablespoons white vinegar
  • 1 eggs
  • 4 cups lettuce, chopped 
  • ½ cup cherry tomatoes, sliced
  • 1 cups avocado, largely diced
  • ¼ cup black olives, sliced
  • ¾ cups blue cheese, crumbled

Country Dressing:

  • 1 cup low-fat cottage cheese
  • ¼ cup red wine vinegar
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • Salt and black pepper to taste

Balsamic Dressing:

  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • 2 tablespoons fresh thyme, chopped
  • Salt and black pepper to taste

Ranch Dressing:

  • 2/3 cup low-fat buttermilk
  • 1/3 cup low-fat sour cream
  • 1/3 cup low-fat mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and black pepper to taste


Preheat the Square Griddle at medium heat for 2 minutes; cook the bacon for 4 minutes on each side or until golden brown. Remove bacon and pat dry with a paper towel to remove extra fat. Using the Carving Knife, slice the bacon into strips.

Preheat the 10-inch Gourmet Skillet at medium heat for 3 minutes or when adding a few drops of water to the pan, they bounce. Season the chicken breasts with salt and black pepper. Place the chicken into the skillet; cook each side for 8 minutes or until fully cooked. Remove the chicken and let it cool for 5 minutes. Using the Carving Knife, dice the chicken into large chunks.

In the 4-quart Dutch Oven, add 4 cups of water and 1 tablespoons of white vinegar. Place the Junior Colander into the saucepan. In the Colander, place the eggs and cover the saucepan with the Redy-cook valve open. Cook at medium-high heat. When the valve whistles (in about 8 minutes), close it and cook at medium heat for 10 more minutes. Cool the eggs; peel and chop them with the Chef’s Knife.

Using the same knife, cut the remaining vegetables as directed on the ingredients’ list. In the 5-quart Mixing Bowl, combine the cooked chicken, bacon and eggs with all the remaining salad ingredients.

Once you have decided on a dressing, use the Chef’s Knife to cut the ingredients as directed. In the 1-quart Mixing Bowl, mix all the ingredients of the dressing you have picked. Evenly mix the salad with the dressing and serve.