Cobb Salad

Cobb Salad – a salad fully loaded with romaine lettuce, chicken, bacon, eggs, avocado, onion and blue cheese. Then it’s all finished with a refreshing vinaigrette.

Homemade Cobb Salad

It’s the super hearty “salad for dinner” kind of salad. A salad that everyone will enjoy.

Loaded to the max with bite size tender rotisserie chicken pieces, super flavorful crispy bacon, vibrantly tasty red onion, rich eggs, creamy avocado, bold blue cheese, and lightly sweet tomatoes.

It’s a king of salads and easily worth the extra bit of prep!

This is also customizable with options to switch out the toppings or use a different type of dressing.

Cobb Salad Recipe Ingredients

Salad Ingredients

• Bacon
• Eggs
• Romaine lettuce
• Rotisserie chicken
• Grape tomatoes
• Red onion
• Avocado
• Blue cheese

Cobb Salad Dressing Ingredients

• Olive oil
• Red Wine Vinegar
• Lemon juice
• Dijon mustard
• Honey
• Garlic
• Salt and pepper

Cobb Salad Recipe Variations

• My family actually prefers this with this homemade ranch instead of the vinaigrette. The vinaigrette is just more traditional. I love both, just go with what you prefer.
• Replace a few handfuls of romaine lettuce with watercress.
• Opt for a tablespoon or two of minced chives in place of red onion.
• Use cheddar cheese in place of blue cheese. Roquefort or feta are other good options.
• Hard boil eggs in water instead of steaming if you prefer that method.
• Add nuts (pecans, walnuts or slivered almonds) or sunflower seeds for a light crunch.
• Finish with croutons.

How to Make Cobb Salad

• Make cobb salad dressing: In a small mixing bowl whisk together olive oil, red wine vinegar, lemon juice, dijon, honey, garlic, and season with salt and pepper to taste.
• Chill in refrigerator while preparing salad ingredients.
• Cook the bacon: Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the baking sheet. Bake in preheated oven until crisp, about 12 – 20 minutes. Drain on paper towels, then chop.
• Hard steam the eggs: Add 1-inch of water to a 4 quart pot or saucepan. Bring to a boil over medium-high heat.
  Add eggs, cover with lid and let cook 14 minutes. Transfer to a bowl of ice water right away.
• Let rest 15 minutes, then peel eggs and chop.
• Prepare salad: Layer lettuce into a large salad bowl or among five serving plates. Top with bacon, eggs, tomatoes, onions, avocado and blue cheese.
• Whisk dressing again then pour over salad and serve.

Helpful Tips

• Use a chilled dressing for a refreshing salad.
• Rinse chopped lettuce leaves well then run through a salad spinner to dry well so dressing sticks to lettuce. I like this one here.

• Wait to add dressing until ready to serve so lettuce doesn’t wilt.
• Don’t chop avocado until ready to serve as it will start to brown.
• For less harsh red onion rinse after chopping under water and drain.

What to Serve with a Cobb Salad

• Breadsticks
• Dinner Rolls
• No Knead Bread

More Tasty Salad and Dressing Recipes to Try

• Greek Salad
• Italian Salad Dressing
• Ranch Dressing
• Salad de Maison
• Tomato Salad

5 from 2 votes

Print Recipe

Cobb Salad

Loaded to the max with bite size tender rotisserie chicken pieces, super flavorful crispy bacon, vibrantly tasty red onion, rich eggs, creamy avocado, bold blue cheese, and lightly sweet tomatoes.

Servings: 5

Prep45 minutes minutes

Cook15 minutes minutes

Ready in: 45 minutes minutes

Ingredients

Vinaigrette Dressing (or use Ranch)

• 2/3 cup olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 2 tsp dijon mustard
• 1 tsp honey
• 1 tsp garlic
• 1/2 tsp each salt and freshly ground black pepper

Salad

• 8 slices bacon
• 4 large eggs
• 1 large head romaine lettuce, chopped into bite size pieces
• 2 1/2 cups cooked rotisserie chicken, chopped
• 1 1/2 cups grape tomatoes, halved
• 1/2 small red onion, thinly sliced (1/3 cup)
• 1 large avocado, diced
• 3 oz blue cheese crumbled, or 1 cup shredded cheddar cheese (we prefer cheddar)

Instructions

• For the bacon: Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the baking sheet. Bake in preheated oven until crisp, about 12 - 20 minutes (bake time varies based on thickness of bacon).
• Drain on paper towels, then chop.
• For the eggs: Add 1-inch of water to a 4 quart pot or saucepan. Bring to a boil over medium-high heat.
• Add eggs, cover with lid and let cook 14 minutes. Transfer to a bowl of ice water right away. Let rest 15 minutes, then peel eggs and chop.
• Prepare salad: Layer lettuce into a large salad bowl or among five serving plates. Top with bacon, eggs, tomatoes, onions, avocado and blue cheese.
• Whisk dressing again then pour over salad and serve.

Notes

• Use a chilled dressing for a refreshing salad.
• Rinse chopped lettuce leaves well then run through a salad spinner to dry well so dressing sticks to lettuce. I like this one here.

• Wait to add dressing until ready to serve so lettuce doesn't wilt.
• Don't chop avocado until ready to serve as it will start to brown.
• For less harsh red onion rinse after chopping under water and drain.

Nutrition Facts

Cobb Salad

Amount Per Serving

Calories 708 Calories from Fat 540

% Daily Value*

Fat 60g92%

Saturated Fat 15g94%

Trans Fat 1g

Cholesterol 247mg82%

Sodium 986mg43%

Potassium 707mg20%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 3g3%

Protein 35g70%

Vitamin A 805IU16%

Vitamin C 14mg17%

Calcium 139mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: Cobb Salad

Author: Jaclyn