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Cobb Salad Recipe

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4 from 2 reviews

This classic Cobb Salad recipe features a vibrant mix of crisp romaine lettuce, smoky bacon, tender cooked chicken, creamy avocado, hard-boiled eggs, juicy cherry tomatoes, sharp red onion, and tangy blue cheese. Tossed with a zesty homemade balsamic vinaigrette, this hearty and colorful salad is perfect as a satisfying side or light main course for six people.

Ingredients

Chicken Cobb Salad:

  • 6 oz bacon (6 slices), chopped and browned
  • 1 medium head romaine lettuce (about 5 cups), chopped, rinsed, and dried
  • 2 cooked chicken breasts, sliced or chopped
  • 2 hard-boiled eggs, peeled and quartered
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup blue cheese, crumbled (or substitute with feta or goat cheese)
  • 2 Tbsp parsley or chives, finely chopped (optional)

Cobb Salad Dressing:

  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove, pressed or finely minced
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Prepare the bacon: Bake, air fry, or sauté the chopped bacon in a skillet until browned and crispy. Remove and drain on paper towels.
  2. Cook hard-boiled eggs: Boil eggs until hard-cooked, then chill in ice water. Peel the eggs and cut into quarters.
  3. Prepare lettuce: Chop the romaine lettuce, rinse thoroughly, and spin dry using a salad spinner to remove excess moisture. Arrange the lettuce evenly on a shallow serving platter.
  4. Arrange salad ingredients: Place the cooked chicken, hard-boiled egg quarters, avocado slices, cherry tomato halves, thinly sliced red onion, crumbled blue cheese, and crispy bacon in neat rows on top of the bed of lettuce. Optionally sprinkle chopped parsley or chives over the assembled salad for added freshness and color.
  5. Mix the dressing: Combine the balsamic vinegar, Dijon mustard, pressed garlic, salt, and black pepper in a mason jar or small bowl. Add the extra virgin olive oil and shake vigorously until well emulsified.
  6. Serve: Drizzle the dressing over the salad just before serving or offer it on the side for guests to add as desired.

Notes

  • You can cook bacon using your preferred method—baking in the oven produces evenly crispy strips with less mess.
  • Use leftover cooked chicken breasts or rotisserie chicken for convenience.
  • To keep avocado slices from browning, toss them briefly in a little lemon juice before adding.
  • If you prefer a milder cheese, feta or goat cheese are excellent substitutions for blue cheese.
  • The dressing can be prepared ahead and stored refrigerated for up to 3 days.
  • This salad is best served fresh to maintain crisp textures and vibrant flavors.

Find it online: https://marthatasty.com/cobb-salad-recipe/