Why You’ll Love This Recipe

I enjoy this recipe because it is packed with protein, fresh vegetables, and bold flavors. I like how easy it is to customize with my favorite ingredients, and it works well for meal prep since many of the components can be prepared ahead of time. It is a restaurant-quality salad that comes together with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

6 cups romaine lettuce, chopped
2 cups mixed greens
2 cups cooked chicken breast, diced
6 slices bacon, cooked and crumbled
2 hard-boiled eggs, chopped
1 large avocado, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh chives

For the Dressing

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

Directions

I whisk together the red wine vinegar, Dijon mustard, honey, garlic, olive oil, salt, and black pepper until the dressing is smooth and well combined.
I place the chopped romaine lettuce and mixed greens in a large serving platter or bowl.
I arrange the chicken, bacon, hard-boiled eggs, avocado, cherry tomatoes, and blue cheese in neat rows over the lettuce.
I sprinkle the chopped chives over the top.
I drizzle the dressing over the salad just before serving or serve it on the side.
I gently toss the salad if I want every ingredient evenly coated, or I leave the rows intact for a classic presentation.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking the bacon)
Total Time: 30 minutes

Variations

I substitute grilled shrimp or turkey for the chicken.
I replace the blue cheese with feta, goat cheese, or shredded cheddar.
I add sliced cucumbers for extra freshness.
I include roasted corn kernels for a touch of sweetness.
I use ranch dressing or balsamic vinaigrette instead of the classic red wine vinaigrette.
I add sliced red onion for a little extra bite.

Storage/Reheating

I store the salad ingredients and dressing separately in airtight containers in the refrigerator for up to 3 days. I wait to add the avocado and dressing until just before serving to keep everything fresh. If I have leftover cooked chicken or bacon, I can enjoy them cold or warm them separately before assembling the salad. I do not recommend freezing the salad because the fresh vegetables lose their texture after thawing.

FAQs

What is a traditional Cobb Salad?

I think of a traditional Cobb Salad as a combination of lettuce, chicken, bacon, hard-boiled eggs, avocado, tomatoes, blue cheese, and a tangy vinaigrette.

Can I make Cobb Salad ahead of time?

Yes. I prepare all of the ingredients in advance and store them separately. I assemble the salad and add the dressing just before serving.

What dressing goes best with Cobb Salad?

I enjoy using a classic red wine vinaigrette, but ranch, blue cheese dressing, or balsamic vinaigrette also pair well with the ingredients.

Can I use rotisserie chicken?

Yes. I often use rotisserie chicken because it saves time and adds plenty of flavor.

Is Cobb Salad healthy?

I find it to be a balanced meal because it includes lean protein, healthy fats, fresh vegetables, and plenty of nutrients. I can also adjust the amount of cheese or dressing to suit my preferences.

Conclusion

I keep coming back to this Cobb Salad because it is fresh, flavorful, and satisfying enough to be a complete meal. The combination of crisp greens, tender chicken, creamy avocado, smoky bacon, and tangy dressing creates a classic salad that is perfect for lunches, dinners, or entertaining guests. It is a timeless recipe that I enjoy making throughout the year.

Cobb Salad

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This Cobb Salad is a hearty, colorful meal featuring crisp lettuce, juicy chicken, crispy bacon, creamy avocado, hard-boiled eggs, ripe tomatoes, blue cheese, and a tangy homemade vinaigrette. It’s a fresh, protein-packed salad that’s perfect for lunch or dinner.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Calorie

Instructions

Whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt, and black pepper until the dressing is smooth and emulsified.
Arrange the chopped romaine lettuce and mixed greens on a large serving platter or in a salad bowl.
Top the greens with neat rows of diced chicken, crumbled bacon, chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese.
Sprinkle the chopped fresh chives over the salad.
Drizzle the dressing over the salad just before serving or serve it on the side.
Toss gently if desired, or leave the ingredients arranged in rows for a classic Cobb Salad presentation.

Notes

Substitute grilled shrimp, turkey, or rotisserie chicken for the cooked chicken.
Replace the blue cheese with feta, goat cheese, or cheddar if preferred.
Add cucumbers, roasted corn, or sliced red onion for extra flavor and texture.
Store the salad components and dressing separately in the refrigerator for up to 3 days. Add the avocado and dressing just before serving.
Serve with ranch, blue cheese dressing, or balsamic vinaigrette for a different flavor variation.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 36 g
Saturated Fat: 9 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 175 mg