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 greens 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- Blue Cheese: You can omit this and use Roquefort cheese just like it was originally made.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. 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
- ⅓ cup red wine vinegar
- ⅔ 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
- 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.
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