Cobb Salad

Yes, prep all components up to 8 hours ahead: cook and shred chicken, fry bacon, hard-boil eggs, and chop vegetables. Store each component separately in the refrigerator. Assemble the salad no more than 1 hour before serving or greens will wilt, and add avocado just before serving or it will brown.

Ranch is traditional and expected, but any creamy dressing works: blue cheese dressing, Caesar, or a simple vinaigrette. You can make ranch from scratch with mayo, buttermilk, garlic, herbs, and lemon juice in 5 minutes if you prefer.

Dice avocados as close to serving time as possible—no more than 15 minutes before. Toss gently with a squeeze of fresh lemon or lime juice, which slows oxidation. Keep the pit in one avocado half if you have leftovers; it slows browning.

Absolutely. Shred 1.5 lb of rotisserie chicken (about one medium bird) instead of poaching. It's convenient, flavorful, and widely available—a smart shortcut that doesn't compromise the salad.

Yes, though it's not traditional. Use warm shredded chicken and serve over room-temperature greens, which will soften slightly from the heat. Add the dressing just before serving to prevent wilting. Warm Cobb is heartier but less refreshing than the classic cold version.

Store components separately in airtight containers for up to 3 days; do not mix ahead. Reheat chicken gently in a skillet over medium-low heat with a splash of water until warmed through, about 5 minutes. Assemble fresh with room-temperature greens and toppings just before eating.