Cobb Salad Recipe

Let’s talk about a salad that refuses to be boring. Enter: the Cobb Salad—the heavyweight champ of salads that comes fully loaded. This isn’t one of those leafy side salads you forget about halfway through dinner. Nope. This one shows up with bacon, eggs, chicken, avocado, tomatoes, cheese, and a whole personality.

What makes Cobb Salad so iconic is the way it gives you a little bit of everything—crispy, creamy, salty, tangy, fresh, and rich—all on one plate. It’s also beautifully organized in rows or clusters (depending on how type-A you're feeling), which makes it not only delicious but extremely photogenic.

And let’s not ignore its versatility. Swap in tofu for chicken? Sure. Use turkey bacon instead of the real thing? Go for it. Hate blue cheese? Feta’s standing by. Cobb Salad is more of a formula than a rulebook. The only non-negotiable? It should be substantial. Like, you-eat-it-and-you’re-done kind of substantial.

Whether you're looking for a satisfying lunch, a lighter dinner, or something to impress guests without turning on the oven, Cobb Salad delivers every time.

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Ingredients (serves 2–3):

For the salad:

• Romaine lettuce – 1 large head, chopped

• Cooked chicken breast – 1 large, sliced or diced

• Bacon – 4 strips, cooked until crispy and chopped

• Hard-boiled eggs – 2, halved or chopped

• Avocado – 1, sliced or cubed

• Cherry tomatoes – 1 cup, halved

• Blue cheese – 1/3 cup, crumbled

• Red onion – 1/4, thinly sliced (optional)

• Chives – for garnish (optional)

For the dressing:

• Olive oil – 3 tbsp

• Red wine vinegar – 1 tbsp

• Dijon mustard – 1 tsp

• Garlic – 1 clove, minced

• Salt – 1/4 tsp

• Black pepper – to taste

• Optional: 1 tsp honey for a hint of sweetness

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Step-by-Step Instructions:

1. Cook the essentials:
Start with the bacon. Cook it in a skillet over medium heat until it’s crisp and golden. Set it on paper towels to drain and cool, then chop into bite-sized pieces. While that’s going, bring water to a boil and hard-boil your eggs (about 8–10 minutes), then cool, peel, and chop. If your chicken isn’t pre-cooked, grill, pan-sear, or roast it with simple salt and pepper seasoning. Let it cool, then slice.

2. Prep the veggies and base:
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the avocado, and thinly slice the red onion if using. Crumble the blue cheese and get everything ready to assemble.

3. Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, salt, pepper, and honey if you’re using it. Taste and adjust seasoning as needed. It should be tangy and emulsified.

4. Assemble your salad:
Lay down a bed of chopped romaine on a large serving platter or in bowls. Then arrange your toppings in rows or neat clusters: grilled chicken, bacon, egg, avocado, tomato, blue cheese, and red onion. Drizzle the dressing evenly over the top or serve it on the side.

5. Serve immediately:
Garnish with chives and a few grinds of black pepper if you’d like. Serve it fresh, before the avocado starts to brown and the croutons (if you use them) lose their crunch.

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Pro Tip:

To avoid sogginess, don’t dress the salad until just before serving. If you’re meal-prepping, store each component in separate containers and assemble just before eating. And for the most flavor-packed bite, try chopping everything a little smaller—mini pieces = more toppings per forkful. Also, warm bacon = next-level Cobb.