Cobb Salad
Updated
Updated
This Cobb Salad is loaded with chicken, crispy bacon, hard-boiled eggs, tomatoes, avocado, blue cheese, and I’ve created a simple but wonderful homemade dressing that brings it all together. This classic salad is really easy to make and always a showstopper!
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5 STAR REVIEW
Easy Cobb Salad
As far as American salads go, I think Cobb Salad is sort of King. With so many varied ingredients, all laid out in beautiful rows, then drizzled with a delicious dressing—it’s hard to beat. When we go out to eat, my husband will scour the menu for a Cobb Salad. But he always says that my recipe is the best. Make it and see for yourself!
Cobb salad came to be in 1937 at the Hollywood Brown Derby restaurant, by owner Robert Cobb, when he was hungry one night and combined everything he had on hand. It was an instant hit and word spread. Celebrities started coming in, requesting “Cobb’s salad” and the rest is history. Sadly the original Brown Derby in LA doesn’t exist anymore, but it’s a classic creation offered on so many restaurant menus. Even better, you can easily make this salad at home and customize it exactly to your tastes.
This salad is known for its copious amount of fresh ingredients, where every bite is loaded with layers of flavor, from cooked chicken breast to salty bacon to sweet tomatoes to creamy egg. It’s basically a chopped salad taken to level 11. The Cobb salad dressing is the real star and can be varied to keep your salad interesting every time you make it.
Cobb Salad
Ingredients
For the Dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tbsp fresh lemon juice
- ½ tbsp honey
- ¾ tsp Dijon mustard
- 2 cloves garlic, finely minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
For the Salad
- 6 cups chopped romaine lettuce, rinsed and dried, or any greens work
- 2 seasoned, roasted chicken breasts, (sliced or chopped), rotisserie works too
- 3 hard-boiled eggs, quartered, sliced, or chopped
- 1 large avocado, sliced or chopped
- 8 slices bacon, cooked until crispy, chopped
- 1 cup cherry or grape tomatoes, halved crosswise
- ½ cup thinly sliced red onion
- 4 oz. crumbled Roquefort blue cheese, feta also works
- 2 tbsp chopped chives
- kosher salt and freshly ground pepper, to taste
Instructions
- Place a bed of lettuce on a white serving platter. Then top with rows of chicken, bacon, hard-boiled egg, avocado, cherry tomatoes, red onion, and blue cheese.
- Garnish with chives and season with salt and pepper, to taste.
- Make the dressing: Place all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. Set aside.
- Drizzle some dressing over salad just before serving and allow people to add more, if they like.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cobb Salad Step by Step
Prepare the salad: Place 6 cups of lettuce on a white serving platter. Then top with rows: 2 chicken breasts, 8 slices bacon, 3 hard-boiled eggs, 1 avocado, 1 cup cherry tomatoes, ½ cup red onion, and 4 oz. blue cheese.
Make the dressing: Place ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 tbsp fresh lemon juice, ½ tbsp honey, ¾ tsp Dijon mustard, 2 cloves garlic, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp ground black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. Set aside.
Garnish: Garnish with 2 tbsp chives and season with salt and pepper, to taste. Drizzle dressing over salad and enjoy!
Cobb Salad Dressing Variations
The recipe I’ve shared here uses our homemade Greek salad dressing, but I’ve also served it with these homemade dressings, and it’s delicious with all of them:
How to Store
If prepping in advance, keep everything stored separately, in airtight containers in the fridge so the components stay dry. And don’t slice into the avocado or dress the salad until right before serving.
It’s best to store leftover salad undressed so it doesn’t wilt, but if you’ve already dressed it, store in an airtight container in the fridge and eat the next day.
Undressed salad will keep for 3-4 days, and leftover dressing for up to 1 week.
What to Serve With Cobb Salad
Though this salad is a meal in and of itself, a few simple sides would round out the meal well. I like to serve these crispy and fluffy oven roasted potatoes, tender Parmesan roasted cauliflower or prepare a side of roasted beets along with the salad.
This is probably the best Cobb salad I’ve ever had – the combination of ingredients was perfect and the dressing was amazing!
This is my favorite salad! I was too chicken to try this dressing but I think I will next time. It looks good and easy, too!
Great recipe!
I love the look and idea of this salad.