Cobb Salad
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Cobb Salad – Crispy bacon, juicy chicken, creamy avocado, tangy blue cheese, all piled high over crunchy romaine with a zingy homemade vinaigrette. It’s hearty, fresh, and the kind of salad that actually feels like a meal.
Not just another salad, folks.
This is the only salad Remo actually looks forward to. And I get it, we’re talking crispy bacon, juicy chicken, creamy avocado, hard boiled eggs, and blue cheese. It’s basically a protein party disguised as a salad. The best part? Everyone in the house loves it. Including the dogs. Because yes, they know the sound of bacon hitting a hot pan and they will sit and stare until they get a bite. And honestly? Same.
This Cobb Salad has been on repeat in our kitchen for years, it’s hearty enough for dinner, fresh enough for lunch, and customizable depending on what’s in the fridge. But this combo? This is the gold standard.
Why You’ll Love This Cobb Salad
- It’s a full meal in a bowl. Chicken, eggs, bacon, cheese, this is not some sad desk salad.
- Protein packed and satisfying. You will not be hungry an hour later. Promise.
- Customizable. Swap the cheese, switch up the dressing, toss in what you’ve got.
- Great for meal prep. Keep the dressing separate and it’ll hold up for days.
- Even the picky eaters love it. Yes, including Remo. And the dogs. Because: bacon.
- That homemade vinaigrette. Tangy, punchy, and better than anything out of a bottle.
- Perfect for any season. Light enough for summer, hearty enough for winter.
Before You Start: Tips & Ingredient Notes
- Toss or no toss? I like to keep Cobb salad layered and pretty until right before serving. If you’re prepping ahead or feeding a crowd, toss it all just before adding the dressing so everything gets evenly coated and doesn’t go soggy.
- Don’t overdress it. Cobb salad isn’t meant to be drenched. Start light with the vinaigrette, you can always add more. A soggy Cobb is a sad Cobb.
- Serving it for guests? Prep everything in rows on a big platter, and let people toss their own portions. It looks gorgeous and makes you look like you planned ahead, even if you didn’t.
- Want to meal prep it? Keep the dressing, bacon, and avocado separate until serving. Store the rest layered in containers and just assemble when ready. It holds up surprisingly well if you skip the dressing until the last minute.
- Egg peeling hack: Ice bath right after boiling, and roll the eggs gently on the counter to loosen the shell. Comes off way easier and saves you from yelling at your eggs.
- Make it your own: There are zero Cobb police. Don’t like blue cheese? Swap it. Vegetarian? Skip the chicken and bacon, add roasted chickpeas or tofu. As long as you’ve got layers, you’ve got a Cobb.
First, grab a big platter or shallow bowl, something wide enough to show off all those layers. Start with a fluffy bed of chopped romaine (and don’t be shy, the greens are working hard here). Then line up your toppings: rows of crispy bacon, juicy chicken, halved cherry tomatoes, sliced avocado, hard boiled eggs, and crumbles of blue cheese. Yes, it looks like overkill. No, that’s not a problem.
The dressing? Just toss everything into a jar, olive oil, red wine vinegar, Dijon, garlic, a bit of sugar, some Italian seasoning, and shake it like you mean it. Drizzle right before serving so nothing gets soggy. Or let everyone dress their own plate, if you’re feeling casual. Either way, it’s the kind of salad that makes everyone at the table happy. Even the bacon stealing dogs.
Serving Suggestions
This Cobb Salad doesn’t really need anything else, it’s got protein, healthy fats, and crunch for days. But if you’re in the mood to bulk it up or turn it into more of a dinner situation, here are a few no-brainer pairings:
No Knead Bread
Instant Pot Chicken Noodle Soup
Quick Yeast Dinner Rolls
Red Sangria
Frequently Asked Questions
Can I make this ahead of time?
Absolutely, just keep the dressing separate until you’re ready to serve. You can prep all the ingredients up to a day or two in advance, then just assemble when hunger strikes.
What’s the best way to cook the chicken?
Grilled, roasted, air fried, pick your vibe. I often use leftover chicken breast or grab a rotisserie chicken when I’m not in the mood to turn on the stove. If you’re cooking it fresh, season it well and don’t overcook it, dry chicken ruins the party.
What can I use instead of blue cheese?
If you’re not a blue cheese fan (I see you), feta is a great swap. Goat cheese also works for something a little tangier. Or just leave it out, the salad still holds up without it.
Can I use a different dressing?
Sure! I love the punch of the red wine vinaigrette, but ranch, honey mustard, or even a balsamic glaze would be delicious. Use what makes you happy.
Is this low carb / keto / healthy?
It can be! This salad is loaded with protein and good fats, so it fits nicely into most low carb or high protein diets. Just go easy on the dressing and cheese if you’re watching calories, or don’t. I’m not judging.
Try These Salad Recipes Next
- Chef Salad
- Kale and Quinoa Salad with Lemon Vinaigrette
- Avocado Tomato Salad
- Israeli Salad with Goat Cheese
- Panzanella Salad
- Kale Salad with Blueberry Vinaigrette
- Mushroom Arugula Warm Salad
- Chopped Mexican Chicken Salad
Originally shared February 2020. Updated with new videos and better tips.
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Cobb Salad
Video
Ingredients
Dressing
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper
Salad
- 1 head romaine lettuce (washed and dried, coarsely chopped)
- 4 large eggs (hard boiled)
- 6 slices bacon (cooked until crisp and chopped)
- 2 chicken breasts (cooked and diced)
- 6 ounce cheery tomatoes (halved)
- 1 avocado (thinly sliced)
- 4 ounce blue cheese (crumbled, or feta cheese)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all the dressing ingredients to a jar, close the lid and shake it well. Set aside.
- Spread out the romaine lettuce on a large serving platter, then top with chicken, avocado, bacon, cheese, tomatoes and eggs.
- Drizzle the dressing over the salad right before serving and toss well. Serve.
Equipment
Notes
- The Chicken: I usually pan sear a couple of chicken breasts with salt, pepper, and a bit of garlic powder, nothing fancy, just simple and juicy. Rotisserie chicken is great too when time’s tight.
- The Eggs: I go for jammy centers, boil them for 8–9 minutes, then dunk them in an ice bath. No green yolks allowed.
- The Dressing: Give it a good shake in a jar with a tight lid. You can make it ahead and keep it in the fridge for a few days, the flavor just gets better.
- Serving It Up: I build it in rows when I want it to look extra impressive (aka when guests are involved), but for real life, I just toss everything together and call it a day. It tastes the same either way.
- For the Bacon Fans (aka Remo and the dogs): I always make a bit extra bacon. Not because I’m generous, because it mysteriously disappears while I’m assembling the salad.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
