Cobb Salad

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Cobb salad is a classic salad recipe for good reason!

Crisp romaine lettuce and veggies are tossed with chicken, bacon, and cheese and drizzled with a creamy vinaigrette.

This dish isn’t just a side salad, but it’s perfect for a healthy and satisfying full meal deal!

cobb salad on a plate with a creamy dressing next to itWhat is Cobb Salad?

This dish, originally created by Robert Cobb of the famous Hollywood Brown Derby restaurant, is found on menus everywhere, and it’s easy to make at home.

It combines healthy and hearty ingredients for a satisfying meal. It’s flavor-packed and naturally low carb, making it perfect for dinner or lunch. Cobb salad stands on its own as a full meal. ingredients to make Cobb SaladIngredients for Cobb Salad

An easy trick to remember cobb salad ingredients is to use the acronym E.A.T. C.O.B.B. – Eggs, Avocado, Tomato, Chicken, Onion, Bacon, and Blue Cheese!

Lettuce – Romaine lettuce is crisp is dark green, crunchy, and crinkly so it holds all the dressing. Butter lettuce or iceberg lettuce are great options too!

Chicken – Chicken on a cobb salad can be warm or chilled, I personally prefer the chicken to be hot. In the recipe below, I pan-fry the chicken and slice it for serving.

Chicken breasts can be grilled and sliced in this recipe, or simply use shredded rotisserie or roasted chicken for cobb salad meal prep! Almost any chicken (including breaded chicken strips) will work!

Cheese – Dry crumbled cheeses like blue cheese (or feta if you’re not a blue cheese fan) are great in this salad. If you don’t have blue or feta, try shredded cheddar cheese.

Other Additions – Avocados, grape tomatoes, and onions round out this salad, but feel free to add any fresh (or leftover) veggies like corn. Use hard-boiled eggs (we make them in the air fryer).

top view of Cobb Salad on a plate with ingredients and dressing around itDressing for Cobb Salad

Cobb salad dressing can be either creamy or a vinaigrette. My favorites are ranch or blue cheese.

How to Make Cobb Salad Prepare and refrigerate salad dressing. Cook seasoned chicken cutlets in oil, per the recipe below. Remove from pan to rest. Place chopped romaine lettuce in the bottom of a large bowl and arrange the remaining ingredients. Drizzle with dressing and serve immediately.

How to Prep Ahead

Wash, chop and prepare all of the ingredients (except the avocado) can be prepared a few days ahead and stored in the fridge. Put it all together just before serving.

Avocado can be sliced and tossed in a bit of lemon juice a couple of hours before serving.

close up of Cobb Salad in a bowlStoring Cobb Salad

To store, keep leftover cobb salad separate from the dressing, if possible. Toss before serving or add fresh lettuce, cheese, bacon, or tomatoes to freshen up the salad.

Store dressing in a jar with a tight-fitting lid for up to 1 week.

More Main Dish Salads

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a prepared cobb salad in a salad bowl with creamy dressing, eggs and avocados

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Cobb Salad

Enjoy a delicious and refreshing salad all year round, packed with chicken, bacon, cheese, and boiled eggs!

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

8 cups romaine lettuce washed and chopped4 hard boiled eggs peeled and quartered1 large avocado pitted and sliced1 cup cherry tomatoes halved½ small red onion sliced8 slices bacon cooked and crumbled4 ounces blue cheese or feta cheese
Chicken2 chicken breasts 6-7 ounces each1 teaspoon olive oil1 teaspoon cajun seasoning or your favorite seasoning blend
Dressing cup mayonnaise¼ cup sour cream½ tablespoon dried parsley or 1 ½ teaspoons fresh½ teaspoon dried dill or 1 ½ teaspoons fresh¼ teaspoon onion powder¼ teaspoon garlic powdermilk as needed salt & pepper to taste

For the dressing, whisk together mayonnaise, sour cream, dried parsley, dried dill, onion powder, and garlic powder in a small bowl. Gradually add milk to reach the desired consistency. Season with salt and pepper, then refrigerate.

To hard boil eggs, place in a saucepan and cover with cold water 1-inch above the eggs. Bring to a rolling boil, cover, then remove from heat. Let stand for 15-17 minutes. Cool in ice water for 5 minutes, then peel and quarter.

To make the chicken, cut the breasts horizontally to make 4 cutlets. Toss the chicken with oil and seasoning. Preheat a non-stick skillet over medium-high heat. Add chicken and cook for 3 minutes per side or until cooked through. Rest for 5 minutes and then slice into strips.

Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and, sliced chicken.

Drizzle with dressing and serve immediately.

Chicken: This recipe can also be made with rotisserie chicken or leftover chicken. The chicken can be served either hot or cold. Slice the avocado right before serving.

Dressing: To lighten up the dressing, replace the sour cream with non fat Greek yogurt. Add 1 teaspoon of red wine vinegar or Dijon mustard to the dressing if desired.

Air Fryer Eggs: Cooking eggs in the air fryer is the easiest way to cook them. Place eggs in the air fryer (no water needed) at 250°F for 16-18 minutes. Place in a cold water bath for 5 minutes before peeling.

Nutrition information accounts for 2 tablespoons of dressing per serving. You may have extra dressing, which can be refrigerated for up to 1 week.

Calories: 643 | Carbohydrates: 13g | Protein: 45g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 925mg | Potassium: 1249mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9276IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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