I can’t get enough of this Cobb salad piled high with juicy chicken, crisp bacon, creamy avocado, eggs, tomatoes, cheese, and romaine. The homemade dressing ties it all together into the kind of salad that never feels like a side dish.
I’m obsessed with Cobb salad because it eats like the kind of lunch I actually want, not the sad desk stuff I pretend to enjoy. I love the crunch, the rich bites, the sharp little hits, and the way every forkful feels loaded without being fussy.
Cooked chicken breast makes it satisfying, and ripe avocados bring that creamy, buttery thing I can never resist. And honestly, I crave the contrast most.
Big, bold, messy-in-a-good-way salad energy. But I also love that it feels fresh and hearty at the same time, which is exactly why I keep coming back to it.
Ingredients
- Romaine keeps everything crisp, fresh, and not sad-salad boring.
- Chicken makes it filling, so you’re not hunting snacks later.
- Bacon brings salty crunch, because obviously that’s the fun part.
- Eggs add creamy protein and make the salad feel legit.
- Avocado gives that buttery bite you’ll want in every forkful.
- Cherry tomatoes add juicy sweetness and a little pop of color.
- Blue cheese is bold, tangy, and totally worth it.
- Red onion adds bite, but skip it if you’re not feeling it.
- Chives or green onions make it taste fresher without trying hard.
- Basically, the dressing pulls the whole thing together fast.
- Plus, Dijon and garlic give it a sharp, savory kick.
- Salt, pepper, and Worcestershire make every bite taste more awake.
Ingredient Quantities
- Romaine lettuce, 2 heads (about 8 cups chopped)
- Cooked chicken breast, 2 cups diced (about 2 medium breasts)
- Cooked bacon, 6 slices, crumbled
- Hard boiled eggs, 4, peeled and quartered
- Ripe avocados, 2, peeled and diced
- Cherry tomatoes, 1 pint (about 2 cups), halved
- Blue cheese, 3/4 cup crumbled
- Red onion, 1/4 cup thinly sliced (optional)
- Fresh chives or green onions, 2 tablespoons chopped (optional)
- Extra virgin olive oil, 1/3 cup
- Red wine vinegar, 2 tablespoons
- Dijon mustard, 1 teaspoon
- Garlic, 1 small clove, minced
- Worcestershire sauce, 1 teaspoon (optional)
- Kosher salt, 1/2 teaspoon, plus more to taste
- Freshly ground black pepper, 1/4 teaspoon, plus more to taste
How to Make this
1. Wash and dry romaine, then chop into bite sized pieces and place in a large serving bowl or platter.
2. Dice the cooked chicken breast and set aside.
3. Crumble the cooked bacon and quarter the hard boiled eggs; peel and dice the avocados; halve the cherry tomatoes; thinly slice the red onion if using; chop chives or green onions.
4. In a small bowl whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce if using, kosher salt and freshly ground black pepper until emulsified.
5. Taste the dressing and adjust salt and pepper as needed.
6. Drizzle about half of the dressing over the chopped romaine and gently toss to coat evenly.
7. Arrange the diced chicken, crumbled bacon, quartered eggs, diced avocado, halved tomatoes, crumbled blue cheese and sliced red onion in rows or clusters over the dressed lettuce. Sprinkle chopped chives or green onions on top.
8. Drizzle remaining dressing over the assembled salad, or serve extra on the side. Season with additional salt and pepper to taste.
9. Serve immediately so avocado stays fresh and lettuce remains crisp.
Equipment Needed
1. Large salad bowl or platter
2. Salad spinner (or colander and clean towel)
3. Cutting board
4. Chef knife
5. Paring knife
6. Small bowl for dressing
7. Whisk or fork for emulsifying dressing
8. Measuring spoons and 1/3 cup measuring cup
9. Salad tongs or two large serving spoons
FAQ
How To Make A Cobb Salad Recipe Substitutions and Variations
- Cooked chicken breast: grilled shrimp, roasted turkey breast, pan-seared tofu (for vegetarian option)
- Cooked bacon: pancetta, turkey bacon, smoked tempeh
- Blue cheese: feta cheese, tangy goat cheese, shaved Parmesan (milder, nuttier option)
- Red wine vinegar: apple cider vinegar, sherry vinegar, freshly squeezed lemon juice
Pro Tips
1. Make the bacon extra crispy and let it cool on paper towels before crumbling. Crunchy bacon adds texture and keeps its flavor instead of wilting into the salad.
2. Emulsify the dressing well and taste before adding. Whisk until thick and glossy so it clings to the lettuce; hold back some dressing and add more at the table so components like avocado do not get soggy.
3. Keep the avocado bright by tossing the diced pieces in a squeeze of lemon or lime just before plating. Do this right before serving to avoid browning while preserving the fresh flavor.
4. Assemble for contrast: dress only the lettuce initially, then arrange the toppings in rows or clusters. That keeps the greens crisp and makes it easy for guests to build balanced bites.
How To Make A Cobb Salad Recipe
I can’t get enough of this Cobb salad piled high with juicy chicken, crisp bacon, creamy avocado, eggs, tomatoes, cheese, and romaine. The homemade dressing ties it all together into the kind of salad that never feels like a side dish.
4
servings
635
kcal
Equipment: 1. Large salad bowl or platter
2. Salad spinner (or colander and clean towel)
3. Cutting board
4. Chef knife
5. Paring knife
6. Small bowl for dressing
7. Whisk or fork for emulsifying dressing
8. Measuring spoons and 1/3 cup measuring cup
9. Salad tongs or two large serving spoons
Ingredients
Romaine lettuce, 2 heads (about 8 cups chopped)
Cooked chicken breast, 2 cups diced (about 2 medium breasts)
Cooked bacon, 6 slices, crumbled
Hard boiled eggs, 4, peeled and quartered
Ripe avocados, 2, peeled and diced
Cherry tomatoes, 1 pint (about 2 cups), halved
Blue cheese, 3/4 cup crumbled
Red onion, 1/4 cup thinly sliced (optional)
Fresh chives or green onions, 2 tablespoons chopped (optional)
Extra virgin olive oil, 1/3 cup
Red wine vinegar, 2 tablespoons
Dijon mustard, 1 teaspoon
Garlic, 1 small clove, minced
Worcestershire sauce, 1 teaspoon (optional)
Kosher salt, 1/2 teaspoon, plus more to taste
Freshly ground black pepper, 1/4 teaspoon, plus more to taste
Directions
- Wash and dry romaine, then chop into bite sized pieces and place in a large serving bowl or platter.
- Dice the cooked chicken breast and set aside.
- Crumble the cooked bacon and quarter the hard boiled eggs; peel and dice the avocados; halve the cherry tomatoes; thinly slice the red onion if using; chop chives or green onions.
- In a small bowl whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce if using, kosher salt and freshly ground black pepper until emulsified.
- Taste the dressing and adjust salt and pepper as needed.
- Drizzle about half of the dressing over the chopped romaine and gently toss to coat evenly.
- Arrange the diced chicken, crumbled bacon, quartered eggs, diced avocado, halved tomatoes, crumbled blue cheese and sliced red onion in rows or clusters over the dressed lettuce. Sprinkle chopped chives or green onions on top.
- Drizzle remaining dressing over the assembled salad, or serve extra on the side. Season with additional salt and pepper to taste.
- Serve immediately so avocado stays fresh and lettuce remains crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 635kcal
- Fat: 50g
- Saturated Fat: 11.4g
- Trans Fat: 0.1g
- Polyunsaturated: 4.8g
- Monounsaturated: 20g
- Cholesterol: 252mg
- Sodium: 834mg
- Potassium: 810mg
- Carbohydrates: 14g
- Fiber: 8g
- Sugar: 4g
- Protein: 31g
- Vitamin A: 8750IU
- Vitamin C: 27mg
- Calcium: 137mg
- Iron: 2.4mg
