A classic salad made with crisp romaine lettuce, grilled chicken, bacon, hard-boiled eggs, avocado, cherry tomatoes, and blue cheese, all topped with a tangy dressing. There are a few different components to prepare, but it is overall very easy to make. I could personally eat this every day, so for all you salad lovers, this dish is for you.
Can't get enough of salads? Try my chicken Caesar salad next!
About This Recipe
I LOVE Cobb salads! They're one of the most satisfying salads in my opinion. You get so many fresh veggies like lettuce, avocados, and tomatoes, plus a ton of protein from eggs, bacon, chicken, and blue cheese. To be honest, it doesn't really feel like a salad!
The first time I got introduced to Cobb salad was at my first restaurant job. I worked the salad station during the dinner rush. One of the most popular salads we had was the Cobb salad. I remember how hearty it looked, and sometimes, I would request it for my staff meal.
The recipe I'm sharing is very similar to the one we made at the restaurant. The only difference is that I have made the dressing slightly lighter since I appreciate healthier cooking at home.
Key Ingredients
Romaine lettuce: Of course we need some romaine lettuce.
Avocados: Ripe avocados are essential. If your avocados are unripe, a cool trick I have learned is to bury them in a rice bin for 1-3 days. This will soften them much faster because the rice traps the ethylene gas.
Grilled chicken: Just grill chicken breasts on the stovetop until cooked through.
Bacon: I chopped up the bacon into small pieces and then pan-fried it for 10 minutes until it became crispy and brown.
Eggs: To hard-boil eggs, place them in a medium pot and add enough water to cover them by about 1 inch. Bring the water to a boil, then remove the pot from the heat, cover it with a lid, and let the eggs sit for 12 minutes.
Blue cheese: I can't imagine a Cobb salad without some blue cheese!
Red onions: Thinly slice and add to your own taste. My wife always picks out the red onions I add, lol.
Cherry tomatoes: Or grape tomatoes.
Dressing: You'll need extra virgin olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.
Instructions
STEP 1: In a measuring cup or small bowl, combine all the dressing ingredients. Whisk until the mixture is smooth and emulsified. Set aside until later.
STEP 2: Place the chopped lettuce in a served dish. Arrange the chicken slices, crumbled bacon, hard-boiled egg quarters, avocado slices, halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese on top of the lettuce.
STEP 3: Drizzle the dressing on top and enjoy!
๐ Recipe
Cobb Salad
Ingredients
For the dressing
- ยฝ cup extra virgin olive oil
- โ cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic (grated)
- ยฝ teaspoon salt
- ยฝ teaspoon ground black pepper
For the salad
- 1 large head romaine lettuce (about 6 cups; chopped)
- 1 cooked chicken breast (sliced)
- 5 slices cooked bacon (crumbled)
- 2 hard-boiled eggs (quartered)
- 1 large avocado (sliced)
- 1 cup cherry tomatoes (halved)
- ยฝ cup red onion (thinly sliced)
- ยฝ cup blue cheese (crumbled)
Instructions
- In a measuring cup or small bowl, combine all the dressing ingredients. Whisk until the mixture is smooth and emulsified. Set aside.
- Place the chopped romaine lettuce evenly in a large serving bowl or platter.
- Arrange the chicken slices, crumbled bacon, hard-boiled egg quarters, avocado slices, halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese on top of the lettuce.
- If the dressing has separated, give it a quick whisk to combine it again. Drizzle a small amount of dressing over the salad to start. Be careful not to add too much at once. This recipe makes enough dressing for 2-3 salads, so add it gradually and taste as you go.
- Serve the salad right away. Store any leftover dressing in the fridge for up to one week.
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