First, all the dressing ingredients are combined in a mason jar with a tight-fitting lid: the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, kosher salt, and black pepper. The jar is then sealed and shaken vigorously for about 30 seconds until the dressing is fully emulsified and slightly thickened. It is then set aside so that the flavors can meld together while the other components are prepared.

Next, turkey bacon strips are laid flat in a large skillet over medium heat. They are cooked for 8 to 10 minutes, flipped occasionally, until deeply browned and crispy on both sides. The strips are then transferred to a paper towel-lined plate. Importantly, about 2 tablespoons of the rendered drippings are left in the skillet — these will be used to cook the chicken. Once the bacon has cooled slightly, it is crumbled into bite-sized pieces.

The reserved skillet — still warm with the turkey bacon drippings — is returned to medium-high heat. The chicken breasts are seasoned generously on both sides with salt and pepper and placed into the hot skillet. They are cooked for 6 to 7 minutes per side until a beautiful golden crust is formed and the internal temperature reads 165°F on a meat thermometer. After cooking, the chicken is allowed to rest on a cutting board for 5 minutes before being diced into ¾-inch cubes. This resting step ensures that all the juices are retained.

Meanwhile, the eggs are placed in a small saucepan and covered with cold water. The water is brought to a rolling boil over high heat. As soon as it boils, the heat is turned completely off and the pot is covered with a lid. The eggs are then left to sit undisturbed for exactly 10 minutes. After 10 minutes, they are transferred to a bowl of ice water for 5 additional minutes to stop the cooking process instantly. Once peeled, the eggs are quartered lengthwise. This method produces a perfectly set, tender yolk with no gray ring.

While the chicken and eggs are cooling down, the remaining toppings are prepared. The avocado is peeled, pitted, and diced into ¾-inch cubes. Cherry tomatoes are halved. The red onion is sliced as thinly as possible. Blue cheese is crumbled. The romaine lettuce and watercress are washed thoroughly and dried completely using a salad spinner or clean paper towels. Dry greens are essential — water on the lettuce dilutes the dressing and makes the salad soggy.

The fully dried greens are arranged on a large, wide serving platter or in a shallow bowl. Then, starting at one end of the platter, each topping is arranged in its own neat, distinct row, side by side: chicken, turkey bacon, hard-boiled eggs, avocado, cherry tomatoes, red onion, and blue cheese. Fresh chives are then sprinkled across the entire top. This signature row presentation is what makes a Cobb Salad visually unmistakable and immediately impressive.

Finally, the dressing is either drizzled lightly over the entire salad just before serving, or it is served on the side so that each person can dress their own portion — which is the preferred approach, especially for larger groups. The salad is best enjoyed immediately while the greens are crisp and all the ingredients are at their freshest.