Classic Cobb Salad
Crisp romaine, juicy tomatoes, creamy avocado, savory bacon, and perfectly cooked chicken come together in this protein-packed meal, topped with a tangy homemade dressing.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 12-Inch Cast-Iron Skillet Sears the chicken breasts 6-7 minutes per side for the Cobb salad. Check price on Amazon
- Instant-Read Thermometer Confirms the chicken reaches 165°F in the thickest part before you slice it. Check price on Amazon
- Stainless Steel Whisk Emulsifies the red wine vinegar, Dijon and olive oil into the dressing. Check price on Amazon
Instructions
- 1
Season chicken breasts with salt and pepper. Sear in a skillet over medium heat for 6-7 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F. Let rest for 5 minutes, then slice.
- 2
Cook bacon until crisp, then crumble. Boil eggs for 10 minutes, cool, peel, and slice.
- 3
In a large bowl or platter, layer the romaine lettuce. Arrange tomatoes, avocado, cucumber, red onion, bacon, eggs, and chicken in rows or sections for visual appeal.
- 4
Whisk together red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce, olive oil, salt, and pepper until emulsified.
- 5
Drizzle dressing over the salad just before serving. Toss lightly if desired or leave the ingredients arranged for presentation.
Used in this recipe: 12-Inch Cast-Iron Skillet Instant-Read Thermometer Stainless Steel Whisk (Amazon, affiliate links)
Nutrition (per serving)
580 kcal
Calories
A Cobb salad is a chopped salad built in rows: romaine, tomato, avocado, bacon, egg and chicken, finished with a sharp red wine vinaigrette. It eats like a full meal, and every component can be cooked ahead, so assembly takes a few minutes. This version makes 4 servings and takes about 45 minutes, most of it hands-off cooking for the chicken, bacon and eggs.
Ingredients
**Salad Base**
- 6 cups romaine lettuce, washed and chopped
- 1 cup cherry tomatoes, quartered
- 1 avocado, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/4 cup blue cheese crumbles (optional)
**Protein & Crunch**
- 2 boneless, skinless chicken breasts, cooked and sliced
- 4 slices bacon, cooked crisp and crumbled
- 2 hard-boiled eggs, sliced
**Cobb Salad Dressing**
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- Salt and pepper, to taste
How to Make a Cobb Salad
- Cook the chicken. Season the chicken breasts with salt and pepper. Sear in a skillet over medium heat for 6-7 minutes per side until golden brown, and check that the thickest part reaches 165°F on a thermometer. Let rest for 5 minutes, then slice.
- Prepare the bacon and eggs. Cook the bacon until crisp, then crumble. Boil the eggs for 10 minutes, cool, peel and slice.
- Assemble the salad. In a large bowl or on a platter, layer the romaine. Arrange the tomatoes, avocado, cucumber, red onion, bacon, eggs and chicken in rows or sections.
- Make the dressing. Whisk the red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce, olive oil, salt and pepper until emulsified.
- Dress and serve. Drizzle the dressing over the salad just before serving. Toss lightly, or leave the rows intact for presentation.
Keeping the Avocado and Lettuce Fresh
Cobb salad falls apart when it is dressed early. The lettuce wilts and the avocado browns, so slice the avocado last and dress at the table. A ripe but still firm avocado holds its shape in slices; a soft one turns to paste when tossed.
The dressing is an oil-and-vinegar emulsion that separates as it sits. Shake or whisk it again before pouring. It can be made ahead and kept covered in the fridge, and the garlic and mustard mellow a little overnight.
If you are short on time, use rotisserie chicken in place of searing breasts, and cook the bacon and eggs while the chicken rests. If you want extra crunch, scatter toasted nuts or seeds over the top.
Swaps for Chicken, Bacon and Blue Cheese
- **Salmon instead of chicken:** a flaky, richer protein that pairs well with the avocado. Cook it through and slice or flake it over the rows.
- **Turkey bacon or no bacon:** turkey bacon is leaner and less salty; leaving it out makes the salad lighter, and you may want an extra pinch of salt in the dressing.
- **Feta or goat cheese instead of blue cheese:** expect a milder, creamier bite.
- **Mediterranean leaning:** olives, chickpeas and roasted red peppers fit the red wine vinaigrette, though the salad then drifts away from a classic Cobb.
What to Serve With Cobb Salad
The salad is substantial enough on its own for lunch. If you want to round out a spread, a scoop of creamy chicken salad on the side works for a larger group, and broccoli bacon salad adds a creamy, crunchy contrast. If you prefer a different dressing, try the homemade balsamic vinaigrette instead.
Cobb Salad FAQ
Can I make Cobb salad ahead of time?
Yes. Prepare the components separately and store them in airtight containers, then assemble right before serving so the avocado stays green and the lettuce crisp.
How do I store leftovers?
Keep the components in the fridge separately. Cooked chicken, bacon and the dressing keep for up to 3 days; refrigerate cooked chicken within 2 hours of cooking.
Can I make a lower-calorie version?
Use less bacon and cheese, and thin the dressing with a little extra vinegar or lemon juice in place of some of the oil. More cucumber and romaine add volume without many calories.
Why is it called a Cobb salad?
It is named after Robert Cobb, the owner of the Brown Derby restaurant in Hollywood, who is credited with assembling the first version in the 1930s.
