Best Cobb Salad

Cobb salad is what I make when I want dinner to feel fresh without giving up on the idea of actual substance. It has all the things people secretly hope a salad will include- chicken, bacon, eggs, avocado, cheese- and none of the disappointment.

Cobb Salad Ingredients

Some salad will have a few variations with the type of protein or seasonal produce, but in general, they stay the same. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Lettuce– most will use a crispy and fresh Romaine lettuce, but you can sub this out for any type of lettuce you prefer. Bibb, butter, spring mix, spinach and even massaged kale are all good options.
• Chicken– make it vegetarian or include chicken or another protein like shrimp, salmon or even steak slices. Scroll on down for fast and easy ways to get cooked chicken.
• Tomatoes- I like cherry tomatoes (or grape tomatoes) because they are bite-sized, usually pretty sweet and not so juicy that they wet up the whole salad. You can chop up a beefsteak or use green and yellow heirloom for variation. Sun dried tomatoes are also a good addition.
• Hard Boiled Eggs– one of the traditional elements that makes it a Cobb salad. Make your own hard boiled eggs on the stove, Instant Pot, Air Fryer or just buy them precooked at the store to save time.
• Red Onion– red onion makes it pretty, but scallions (green onions) or shallots are other good options.
• Avocados– another classic element, I don’t suggest leaving these out.
• Crispy Bacon– Bacon makes everything better and adds chewy texture and also salt to the mix. Make yours in the oven!
• Blue Cheese Crumbles- if you find blue cheese offense, feta is an excellent substitution. Goat cheese, mozzarella and roquefort cheese are other options.
• Chopped Chives or flat leaf parsley (Italian Parsley) for garnish- these are totally optional, but give your salad that extra pizazz.

Use salt and pepper to season like you would any other fabulous salad recipe.

You can also consider arranging the ingredients in a more artistic form instead of straight lines, like the classic.

How to Make a Cobb Salad (Step-by-Step)

Making your new favorite salad couldn’t be easier- just follow these simple steps.

1. Top chopped lettuce with chicken. Cut lettuce and add layer to large platter (if serving family style) or in four smaller bowls. Slice cooked chicken and arrange on top of lettuce.
2. Add bacon, tomatoes, onion and avocado. Add crumbled bacon and then tomatoes, onion and avocado.
3. Top with cheese and eggs. Top with blue cheese crumbles and sliced hard boiled eggs.
4. Make dressing. Combine red wine vinegar, Dijon mustard, grated garlic and dried oregano in a small food processor or bowl and whisk or mix to combine. In a slow and steady stream, add olive oil and blend until emulsified. This can also be done in a mini food processor.
5. Serve immediately with dressing.

Chef Tips

Making this cobb salad in my test kitchen allows me to bring you the best tips and tricks for success.

• Use chicken that tastes good on its own. Since the ingredients stay distinct, bland chicken will absolutely show.
• Slice the avocado right before serving. That keeps it looking fresh and prevents browning.
• Keep the ingredients separate until serving. That helps the salad feel more classic and gives it a cleaner presentation.
• Dress it lightly at first. There is already a lot going on in a cobb salad, so the vinaigrette should support, not drown.
• Use sturdy lettuce. A crisp base holds up better under all the toppings.
• Season the dressing well. The vinaigrette is what keeps the richer ingredients from feeling too heavy, so it should taste bright and balanced before it hits the salad.

Make Ahead & Storage

Make ahead: You can make both the salad and the dressing ahead of time, up to 12 hours, in advance, but do not actually dress the salad until you are ready to serve it.

Dressed greens start to get mushy and lose their crunch. Since the dressing is an emulsion, it will likely need to be shaken well or blended to recombine. If chilled, it might also harden a bit (as olive oil does) when cold. Let come to room temperature for about 15 minutes.

Storage: While salad is best eaten fresh, you can cover and chill for up to 1 day.

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This cobb salad is loaded with chicken, bacon, eggs, avocado, tomato, cheese and a vinaigrette for a classic salad that's hearty and fresh.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

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Servings: 4

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Equipment

• Grater Set
• Whisk
• Small Food Processor
• Cutting Board
• Favorite Chef's Knife

Ingredients

• 6-8 cups iceberg lettuce
• 2-3 chicken breasts , cooked and sliced
• 8 ounces cherry tomatoes , sliced in half or quarters
• 1 small red onion , sliced thinly
• 1-2 large avocados , sliced & peeled
• 3-4 slices bacon , cooked and crumbled
• 4 hard boiled eggs
• 3 ounces blue cheese crumbles
• Chives or parsley for garnish , optional

Dressing

• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic , grated
• 1/2 teaspoon dried oregano
• 1/2 cup extra virgin olive oil
• fine sea salt and freshly ground black pepper to taste

Instructions

Cobb Salad:

• Cut cut and shred the 6-8 cups iceberg lettuce and add a layer to large platter (if serving family style) or in four smaller bowls.
• Slice the cooked 2-3 chicken breasts and arrange on top of lettuce.
• Evenly divide the crumbled 3-4 slices bacon and then slice 8 ounces cherry tomatoes, sliced 1 small red onion and 1-2 large avocados.
• Top with the 3 ounces blue cheese crumbles and sliced 4 hard boiled eggs.
• Garnish with parsley or snipped chives. Serve immediately with dressing and then season with fine sea salt and freshly ground black pepper to taste

Cobb Salad Dressing:

• Combine the 1/3 cup red wine vinegar, 1 teaspoon Dijon mustard, grated 1 clove garlic and 1/2 teaspoon dried oregano in a small food processor or bowl and whisk or mix to combine. In a slow and steady stream add the 1/2 cup extra virgin olive oil and blend until emulsified. This can also be done in a mini food processor.
• Set aside until ready to use. It may need to be whisked or shaken to combine. This can be made ahead.
• If you've tried this recipe, come back and let us know in the comments or ratings.

Notes

Make ahead: You can make both the salad and the dressing ahead of time, up to 12 hours, in advance, but do not actually dress the salad until you are ready to serve it.

Dressed greens start to get mushy and lose their crunch. Since the dressing is an emulsion, it will likely need to be shaken well or blended to recombine. If chilled, it might also harden a bit (as olive oil does) when cold. Let come to room temperature for about 15 minutes.

Storage: While salad is best eaten fresh, you can cover and chill for up to 1 day.

Nutrition

Calories: 701 kcal, Carbohydrates: 12 g, Protein: 40 g, Fat: 56 g, Saturated Fat: 13 g, Cholesterol: 286 mg, Sodium: 636 mg, Potassium: 1088 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 1349 IU, Vitamin C: 23 mg, Calcium: 179 mg, Iron: 3 mg

Author: Jessica Formicola

Calories: 701

Course: Salad

Cuisine: American

Keyword: chicken Cobb salad, chopped Cobb salad, classic Cobb salad, Cobb salad, cobb salad recipe, easy Cobb salad, homemade Cobb salad

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