Cobb Salad Recipe

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

Prep Time: 20

Total Time: 20

Servings:

Calories: 701kcal

Author: Jessica Formicola

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

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Equipment

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