Smoked Chicken Cobb Salad

Cook Time 30 minutes
Yield Serves 4
RECIPE Ingredients
  • 8 slices Uncured Hickory Smoked Bacon
  • 1 container Quail Eggs
  • 1 head butter lettuce, washed and torn
  • 1 small head romaine lettuce, washed and torn
  • Half a pint mixed grape tomatoes, cut in half
  • Handful of sugar snap peas, strings removed, cut in half
  • 4” piece English cucumber, halved and thinly sliced
  • About 6 radishes, scrubbed and sliced paper thin
  • 1 Smoked Chicken Breast, diced
  • 1 avocado, pitted, peeled, and thinly sliced
  • 3 ounces blue cheese, crumbled (we used Roquefort)
  • 1 tablespoon finely chopped chives


  • 1/8 cup white wine vinegar
  • 2 tablespoons finely minced shallot
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Juice of 1 lemon
  • About ¾ cup olive oil
Recipe notes
This easy recipe proves our smoked meats are good for more than just the charcuterie board. Here we’ve combined our smoked chicken breast, bacon, and hard-boiled quail eggs with some of our favorite veggies, bleu cheese, and lemony vinaigrette. Add a loaf of bread to make it a complete meal.
RECIPE Preparation
  1. Cook the bacon in a medium skillet over medium heat until crisp; drain on paper towels. Slice the bacon into 1/2” strips and set aside.
  2. Prepare an ice water bath. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 3-3½ minutes. Remove to the ice bath to chill. Once cooled, carefully peel all of the eggs and cut each in half lengthwise.
  3. Make the vinaigrette: In a small bowl, stir together vinegar and shallot. Set aside for 5 minutes. In a medium bowl, whisk together salt, pepper, Dijon, and honey. Add lemon juice and shallot mixture; whisk until well combined. Slowly drizzle in olive oil while whisking constantly until dressing is emulsified.
  4. To a chilled serving bowl, add romaine and butter lettuce. Arrange tomatoes, snap peas, cucumber, and radishes on top. Dress generously with vinaigrette; season with a little salt and pepper. Arrange bacon, quail eggs, smoked chicken breast, avocado, and blue cheese; garnish with chives. Serve with a loaf of your favorite rustic bread.