This protein-packed salad is a meal loaded with crisp lettuce, juicy tomatoes, chicken, bacon, boiled eggs, creamy avocado, and crumbled blue cheese. You must use a homemade dressing for the perfect cobb salad, just like the vinaigrette I used! Each bite delivers a variety of flavors, from savory bacon to tangy blue cheese to creamy egg! This salad is a meal within itself.
The cobb salad was invented in California during the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen such as hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese. The salad is basically a BLT sandwich, just with some extra ingredients. A classic vinaigrette consisting of olive oil, red wine vinegar, salt, pepper, and some dijon mustard will work with this salad. It is required to have a homemade dressing for this salad, just be sure to not add too much of it! It will overtake the flavors.
How to make Cobb Salad
This salad is a meal by itself. It contains so many filling ingredients. Feel free to add some chives for a hint of herbaceousness. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Romaine Lettuce: You can use mixed salad green or iceberg, but romaine is best here because of its crisp leaves.
- Cherry tomatoes
- Hard-Boiled Eggs: I used the air-fryer method for these eggs to cook them. I was shocked at how well it turned out!
- Avocado
- Blue Cheese: You can omit this and use Roquefort cheese just like it was originally made. If you don’t like cheese that is aged like that, feta will work.
- Bacon: I used thick-cut bacon for this. You can use bacon bits, but it just won’t taste the same.
- Cooked Chicken Breast: Every cobb salad has chicken in it. Use up leftover chicken for this recipe, or bake a breast for 30 minutes and dice it up!
- Vinaigrette: Extra Virgin Olive Oil, Red Wine Vinegar, Dijon Mustard, Salt, and Pepper
Wash the heads of romaine thoroughly and chop. Place it onto a platter and spread it out evenly across. Cook the bacon until crisp, then chop. Dice the chicken breast. Add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes onto the lettuce. Mix together the ingredients for the dressing and drizzle over the salad.
Tips & FAQs:
- Storage: Keep in a bowl with a lid or plastic wrap over the top. If you’re eating this the next day: Do not assemble the salad. Keep the dressing on the side. Assemble it when you’re ready to eat it.
- I would not recommend storing a salad that has the dressing on it. You can if you don’t mind the wilting, but it won’t be as crisp and fresh the next day.
- What to serve with Cobb Salad: Cobb salad is the main meal loaded with vegetables, protein, and even fruit when you consider the tomato. To complement its flavors and round out dinner, serve it with a light soup or simply pair it with a loaf of crusty bread and a vibrant, summery beverage.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Cobb Salad
Ingredients
- 1 head romaine lettuce, washed thoroughly, chopped
- 5 oz cherry tomatoes, halved
- 1-2 chicken breasts (about 12 oz), cooked, diced
- 1 avocado, diced
- 5 oz crumbled blue cheese
- 4 hard-boiled eggs, peeled, quartered
- 6 slices thick-cut bacon, cooked, chopped
- 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 tbsp dijon mustard
Instructions
- In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
- On a platter or large mixing bowl, spread out the lettuce evenly. Add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
- Season with salt and pepper and drizzle with dressing.
Notes
Storage: Keep in a bowl with a lid or plastic wrap over the top.
- If you’re eating this the next day: Do not assemble the salad. Keep the dressing on the side. Assemble it when you’re ready to eat it.
I would not recommend storing a salad that has the dressing on it. You can if you don’t mind the wilting, but it won’t be as crisp and fresh the next day.
What to serve with Cobb Salad: Cobb salad is the main meal loaded with vegetables, protein, and even fruit when you consider the tomato. To complement its flavors and round out dinner, serve it with a light soup or simply pair it with a loaf of crusty bread and a vibrant, summery beverage.
Nutrition Facts
Calories
610.3Fat (grams)
55.41Sat. Fat (grams)
14.69Carbs (grams)
8.79Fiber (grams)
4.71Net carbs
4.08Sugar (grams)
2.58Protein (grams)
28.07Sodium (milligrams)
647.22Cholesterol (grams)
201.97The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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