How To Make A Cobb Salad Recipe

I share my Cobb Salad Recipe featuring chicken, cheese, tomatoes, hard boiled eggs, avocado, bacon, romaine lettuce and a homemade salad dressing with a surprising twist.

I love a good Cobb cause it looks fancy but it’s really just bold simple things that hit different. In my Cobb Salad Recipe I pile crisp romaine lettuce and creamy ripe avocados into a bowl, then let the textures do the talking.

The real secret is the Homemade Salad Dressing I toss it with right before serving, that tangy bit wakes everything up. I never follow rules to the letter so expect a little surprise or two that makes you go hmm, wait what, and then you cant stop thinking about it the rest of the day.

Ingredients

• Romaine lettuce: Crisp, low calorie, high in fiber and vitamin A, adds fresh crunchy base.
• Chicken breasts: Lean protein source, filling, keeps salad hearty without extra saturated fat.
• Bacon: Salty smoky flavor, adds crisp texture, higher in fat and sodium though.
• Eggs: Creamy yolks give richness, good source of protein and vitamin D.
• Avocados: Silky rich healthy fats, adds creaminess and fiber, keeps you satisfied.
• Tomatoes: Bright acidity, juicy, supply vitamin C and some natural sweetness.
• Blue cheese: Tangy salty punch, bold umami, high in fat but great for flavor.
• Dressing: vinegar brings tang, oil adds body and smooth texture.

Ingredient Quantities

• 2 heads romaine lettuce (about 8 cups)
• 2 boneless skinless chicken breasts (about 1 lb)
• 6 slices bacon, thick cut
• 4 large eggs
• 2 ripe avocados
• 2 medium tomatoes or 1 pint cherry tomatoes
• 4 oz blue cheese or Roquefort
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove
• 1/2 tsp Worcestershire sauce
• 1/2 cup extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tbsp fresh chives or scallions (optional)

How to Make this

1. Wash and dry 2 heads romaine (about 8 cups), tear or chop into bite size pieces and put them in a large shallow bowl or platter.

2. Cook 6 slices thick cut bacon in a cold skillet over medium heat until crisp, 8 to 12 minutes, transfer to paper towels to drain and crumble; reserve about 1 tablespoon bacon fat for the chicken if you want extra flavor.

3. Season 2 boneless skinless chicken breasts with kosher salt and freshly ground black pepper, cook in the same skillet in the reserved bacon fat or a little olive oil 6 to 8 minutes per side until internal temp is 165 F, rest 5 minutes then slice thinly.

4. Hard boil 4 large eggs: put eggs in a saucepan, cover with cold water, bring to a boil, turn off heat and let sit covered 10 to 12 minutes; plunge into ice water, peel and quarter.

5. Make the dressing: mince 1 small garlic clove, whisk together 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, a pinch of kosher salt and black pepper, then slowly whisk in 1/2 cup extra virgin olive oil until emulsified; taste and adjust salt and pepper.

6. Prep produce: halve 2 medium tomatoes or 1 pint cherry tomatoes, slice 2 ripe avocados just before serving to avoid browning and season them lightly with salt and pepper.

7. Lay out the salad in rows over the romaine: sliced chicken, crumbled bacon, quartered eggs, avocado slices, tomatoes, and crumble 4 oz blue cheese or Roquefort over the top; sprinkle 1 tbsp fresh chives or scallions if using.

8. Drizzle the dressing over the arranged salad or serve it on the side for people to add themselves; toss lightly if you prefer everything mixed.

9. Quick tips: don’t overdress the salad, serve immediately so avocado and lettuce stay fresh, leftovers keep best with dressing separate for up to 3 to 5 days; you can grill the chicken instead of pan searing if you like a smokier flavor.

Equipment Needed

1. Large shallow bowl or platter for the romaine and to arrange the salad
2. 12 inch skillet (cast iron or stainless) for cooking bacon and chicken
3. Cutting board
4. Chef’s knife for chopping, slicing and dicing
5. Tongs or a sturdy spatula to flip bacon and chicken
6. Saucepan with lid for hard boiling eggs
7. Small bowl and a whisk to make the dressing
8. Instant-read meat thermometer to check chicken temp
9. Measuring spoons and a 1/2 cup measuring cup for the dressing oil and vinegar

FAQ

How To Make A Cobb Salad Recipe Substitutions and Variations

How To Make A Cobb Salad

Ingredients
– 2 heads romaine lettuce (about 8 cups), washed and torn
– 2 boneless skinless chicken breasts (about 1 lb)
– 6 slices bacon, thick cut
– 4 large eggs
– 2 ripe avocados
– 2 medium tomatoes or 1 pint cherry tomatoes
– 4 oz blue cheese or Roquefort, crumbled
– 3 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1 small garlic clove, minced
– 1/2 tsp Worcestershire sauce
– 1/2 cup extra virgin olive oil
– Kosher salt
– Freshly ground black pepper
– 1 tbsp fresh chives or scallions (optional)

Quick method
1. Get stuff ready. Pat chicken dry and season both sides with salt and pepper.
2. Cook bacon on a rimmed baking sheet in a 400 F oven until crisp, about 15 to 18 minutes. Let cool then crumble. This keeps bacon flat and less mess, trust me.
3. While bacon cooks, hard boil the eggs. Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit 9 minutes for firm yolks. Transfer to ice water and peel.
4. Cook chicken: heat a skillet over medium high heat with a splash of olive oil. Sear chicken about 5 to 6 minutes per side until golden and cooked through. Let rest 5 minutes then slice.
5. Prep veggies: halve or chop tomatoes, slice avocados just before assembly to avoid browning. Tear romaine into bite size pieces and spin dry or pat with towels.
6. Make dressing: in a jar or bowl combine red wine vinegar, Dijon, minced garlic, Worcestershire, a pinch of salt and pepper. Whisk in olive oil until emulsified or shake in a jar.
7. Assemble: lay romaine on a platter or large bowl. Arrange rows of chicken, bacon crumbles, quartered eggs, avocado slices, tomatoes and crumbled blue cheese. Drizzle dressing over or serve on the side so people can help themselves. Sprinkle chives or scallions if using.
8. Toss or serve plated. Taste for salt and pepper and adjust. Enjoy.

Tips and little hacks
– Cook bacon in the oven for less splatter and even crisp. Use a rack if you want it extra crisp.
– Rest the chicken so it stays juicy. Slice against the grain.
– To keep avocado green longer squeeze a bit of lemon or toss with a little dressing right away.
– If you want faster protein, rotisserie chicken works fine and saves time.
– Make dressing ahead and store in fridge for up to 4 days, just shake before using.

Substitutions you can use

• Bacon: swap for pancetta or thinly sliced prosciutto, they give similar salty umami and crisp quickly.
• Chicken breasts: use shredded rotisserie chicken or grilled shrimp for a quicker or pescatarian option.
• Blue cheese: substitute feta or tangy goat cheese if you want less strong flavor.
• Red wine vinegar: use apple cider vinegar or sherry vinegar for similar acidity and brightness.

Pro Tips

1. Save a tablespoon of the bacon fat and use it to sear the chicken, it adds a ton of flavor but dont overdo it or the salad will be too salty; always rest the chicken 5 to 7 minutes before slicing so the juices stay in, otherwise it gets dry.

2. For perfect hard boiled eggs, steam or boil then plunge into ice water right away, that makes peeling way easier; if you ever get stubborn shells try adding a little baking soda to the water or use slightly older eggs.

3. Slice the avocados at the last second, they brown fast, or keep them with the pit and rub a tiny bit of lemon juice on the cut surface to slow it down; also store the dressing separately until serving so the lettuce stays crisp.

4. Whisk the dressing by slowly pouring in the olive oil so it emulsifies and doesnt split, taste and tweak with a pinch of sugar or extra vinegar if it feels flat, and if you make it ahead bring it back to room temp and shake or whisk before using.