Cobb salad is a classic American dish with as many iterations as there are stories of its origin. Was it the owner of the Hollywood Brown Derby, Robert Cobb, who invented the salad? Or was it the restaurant’s chef who created it in honor of his boss? We may never know, but luckily we can still enjoy this delicious meal despite not knowing its full history. For this version we have kept it pretty classic with tomato, bacon, eggs, chicken, avocado, and cheese, but we did add some green beans to flex the power of Suvie’s steamer. Luckily, the eggs and the chicken cook at the same temperature, so they can go in the same pan to streamline the process. Feel inspired to swap ingredients in or out depending on your preferences. 

Cobb Salad

  • Servings: 4
  • Difficulty: 2 hours and 50 minutes
  • Print


  • 1 lb boneless skinless chicken breasts
  • ¼ cup extra-virgin olive oil, plus 1 tbsp, separated
  • 8 oz green beans 
  • 2 cups cherry tomatoes
  • 2 large eggs
  • 2 tbsp red wine vinegar
  • 4 strips bacon
  • 6 ounces romaine or red leaf lettuce, torn
  • 1 ripe avocado
  • ⅓ cup crumbled blue cheese


Pat chicken dry, season with salt and pepper, and vacuum seal with 1 tbsp olive oil. Place chicken and eggs in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place green beans in a Suvie pan and place in the top left zone of your Suvie. Input settings and cook.

My Cook > Multi-Cook Settings

Protein: 160°F for 1 hour 15 minutes

Vegetable: 12 minutes

Starch:0 minutes

Just before the chicken has finished cooking, cut cherry tomatoes into halves or quarters. Peel, pit, and chop avocado. Roughly chop bacon. 

After the cook, remove chicken, eggs, and beans from your Suvie. Wipe both pans dry and divide the chopped bacon between both pans. Insert pans into top zones of your Suvie and broil for 10 minutes, stirring halfway through until crisp. You may need to broil for 10 additional minutes to achieve your preferred level of crispness. 

In a large bowl, whisk together the ¼ cup extra-virgin olive oil, red wine vinegar, ½ tsp salt, and ¼ tsp pepper. 

Remove chicken from bags, pat dry, and cut into ½-thick slices. Peel and halve hard-boiled eggs. Arrange lettuce, green beans, tomatoes, hard-boiled eggs, bacon, avocado, and blue cheese on a serving platter. Season green beans, eggs, and avocado with salt. Drizzle all components with dressing and serve. 


Nutritional Information per serving (4 servings per recipe): Calories 525, Total Fat 38g, Total Carbohydrates 10g, Total Sodium 1018mg, Total Protein 40g

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1 year ago

So clever boiling the eggs with the chicken. Wow!