Cobb Salad

5 from 1 vote

Dig into a hearty bowl of Cobb Salad, where every spoonful is a mix of tastes and textures. It's got everything you love: crunchy greens, tender chicken, soft avocado, and bright tomatoes. Add in the tang of blue cheese, smooth eggs, and bits of bacon for a little extra yum. Drizzle on a zippy dressing, and in 20 minutes, you've got a simple, scrumptious meal that everyone will want to tuck into.

Prep Time20

Cook Time0

Total Time20

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 453kcal

Author: Joanna Cismaru

Ingredients

6 cups mixed greens such as romaine, iceberg and watercress
1 cup cooked chicken breast diced
1 avocado diced
1 cup cherry tomatoes halved
½ cup blue cheese crumbled
4 hard boiled eggs peeled and sliced
4 strips cooked bacon crumbled
½ cup green onions sliced
½ cup black olives such as Kalamata, halved

For The Dressing

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
salt and pepper to taste

US Customary - Metric

Instructions

In a large serving bowl or platter, arrange the mixed greens as the base. Arrange the chicken, avocado, cherry tomatoes, blue cheese, hard-boiled eggs, bacon, green onions, and black olives (if using) in rows over the greens.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until well combined. Season with salt and pepper to taste.
Drizzle the dressing over the salad just before serving. Toss the salad gently to combine all the ingredients, or leave it as is and let everyone serve themselves.
Serve the salad immediately with some crusty bread on the side, if desired.

Notes

Greens Variety: Feel free to mix and match your greens to suit your taste. Romaine gives a nice crunch, while watercress adds a peppery kick.
Chicken: Leftover rotisserie chicken works great for this recipe and cuts down on prep time.
Make-Ahead: You can boil the eggs and cook the bacon ahead of time. Just store them in the fridge until you're ready to assemble the salad.
Dressing: The dressing can be whisked up to 3 days in advance and stored in the refrigerator. Give it a good shake or stir before drizzling over the salad.
Customize Your Cobb: This salad is flexible. No blue cheese? Try feta or goat cheese. Not a fan of olives? Leave them out or swap in some sliced cucumbers for an extra crunch.
Serving Tip: To keep the salad fresh, add the dressing just before serving or let your guests add their own amount to taste.

Nutrition