Classic Cobb Salad
A Cobb salad is a full meal in a bowl: crisp lettuce, juicy chicken, bacon, eggs, avocado, tomatoes, and blue cheese with a sharp red wine vinaigrette. It is colorful, practical, and easy to adjust with what you have.
Total
50 min
Servings
4 main-dish servings
Level
Easy
Cobb salad started as a restaurant salad, but it makes a lot of sense at home. It uses simple ingredients, arranged in neat rows or tossed together, so every bite has crunch, richness, and a little tang.
This version includes freshly cooked chicken, bacon, and hard-boiled eggs. If you already have cooked chicken or boiled eggs in the fridge, the salad comes together much faster.
The dressing is a simple vinaigrette, which means oil whisked with vinegar and seasonings. It cuts through the bacon, avocado, and blue cheese without making the salad feel heavy.
01What you'll need
Ingredients
15 items · 4 main-dish servings
- 4 large eggs
- 6 slices bacon
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil, for cooking the chicken
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large romaine hearts, chopped, about 8 cups
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh chives
- For the dressing: 3 tablespoons red wine vinegar
- For the dressing: 1 teaspoon Dijon mustard
- For the dressing: 1 small shallot, finely minced, or 1 tablespoon minced red onion
- For the dressing: 1/3 cup extra-virgin olive oil
02How to make it
Step-by-step
1. Boil the eggs
Place the eggs in a small saucepan and cover them with cold water by about 1 inch. Bring to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Transfer them to a bowl of ice water, cool for 5 minutes, then peel and quarter them.
2. Cook the bacon
Set the bacon in a cold skillet and cook over medium heat, turning now and then, until crisp, 8 to 10 minutes. Move the bacon to a paper towel-lined plate. When cool enough to handle, chop or crumble it.
3. Cook the chicken
Pat the chicken dry and season both sides with the salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for 6 to 8 minutes per side, depending on thickness, until the center reaches 165°F on an instant-read thermometer. Rest for 5 minutes, then slice or dice.
4. Whisk the dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, shallot, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until the dressing looks slightly thickened. Taste and add more salt or pepper if needed.
5. Prepare the salad base
Wash and dry the romaine well, then chop it into bite-size pieces. Spread it over a large platter or divide it among 4 wide bowls.
6. Add the toppings
Arrange the chicken, eggs, bacon, tomatoes, avocado, and blue cheese in rows over the romaine. This classic row style looks neat, but you can also scatter everything evenly if you prefer.
7. Dress and serve
Drizzle some of the dressing over the salad and sprinkle with chives. Serve the extra dressing on the side so each person can add more. Cobb salad is best served soon after the avocado is cut and the lettuce is dressed.
03From our kitchen
Cook's tips
- Make-ahead: Cook the eggs, bacon, and chicken up to 2 days ahead. Keep them in separate airtight containers in the fridge. Chop the lettuce and make the dressing up to 1 day ahead.
- Storage: Store undressed salad components separately for the freshest texture. Once dressed, the lettuce will soften, so leftovers are best eaten within 24 hours.
- Avocado timing: Cut the avocado just before serving. To slow browning, toss the diced avocado with a small squeeze of lemon juice.
- Chicken swap: Use rotisserie chicken, leftover roast chicken, grilled chicken, or turkey. You will need about 3 cups chopped cooked chicken.
- Cheese swap: Blue cheese is classic, but feta, goat cheese, sharp cheddar, or no cheese at all will work if you prefer a milder flavor.
- Dressing shortcut: A bottled red wine vinaigrette can stand in, but taste it first. If it is sweet, add a splash of red wine vinegar or lemon juice to sharpen it.
Cook's note
For a traditional presentation, serve Cobb salad on a large platter with the toppings in tidy rows. For easier eating, toss the romaine with a little dressing first, then add the toppings and pass extra dressing at the table.
04Frequently asked
Questions & answers
Can I make Cobb salad with leftover chicken?
Yes. Leftover chicken is ideal for Cobb salad. Use about 3 cups chopped or sliced cooked chicken and skip the chicken-cooking step.
What lettuce is best for Cobb salad?
Romaine is the most common choice because it is crisp and sturdy. Green leaf lettuce or a mix of romaine and iceberg also works if you like extra crunch.
Can I make Cobb salad without blue cheese?
Yes. Leave it out or replace it with feta, goat cheese, cheddar, or Monterey Jack. The salad will still have plenty of flavor from the bacon, eggs, chicken, and dressing.
How do I keep Cobb salad from getting soggy?
Dry the lettuce very well after washing, and do not add the dressing until just before serving. If packing for lunch, keep the dressing in a separate small container.
Is Cobb salad served chopped or arranged in rows?
Both are fine. Rows are the classic look and make it easy to see each ingredient. Chopping and tossing makes it easier to eat and gives you a little of everything in each bite.
05Keep cooking
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