Dinner

Cobb Salad Recipe

Name: Cobb Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 400g/14 oz chicken breast (2 pieces); 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 200g/7oz streaky bacon strips; 4 x 9 minute boiled eggs, quartered; 12 cups cos/romaine lettuce (1 large head, 2 small), chopped; 2 large tomatoes, cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved); 2 avocados, cut into large pieces; 200g/7oz gorgonzola dolce or roquefort, crumbled; 2 tbsp chives, finely chopped; 1 tbsp dijon mustard; 5 tbsp extra virgin olive oil; 5 tbsp apple cider vinegar (substitute with white wine or red wine vinegar); 3/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tbsp eschallot (US: shallot), very finely minced; 1/2 tsp white sugar

ByAiden Wells February 12, 2026February 12, 2026

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Introduction

Cobb Salad is a classic American dish known for its colorful presentation and variety of fresh ingredients. This hearty salad combines crisp lettuce, tender chicken, creamy avocado, bacon, eggs, and tangy blue cheese, all brought together with a zesty homemade dressing. It’s perfect for a satisfying lunch or light dinner.

A white bowl filled with a colorful salad arranged in neat layers on a white marbled surface; the first layer consists of fresh green lettuce leaves covering the base, followed by sliced hard-boiled eggs with bright yellow yolks placed on one side, then a layer of diced roast chicken in the middle, bright red tomato wedges next to the chicken, creamy avocado chunks beside the tomatoes, and crispy brown bacon strips on another side; the salad is topped with crumbled white cheese sprinkled over the ingredients. A small clear glass jar of yellow dressing is placed on the lettuce near the eggs. Two forks rest on the left side of the bowl and a small white bowl with extra crumbled cheese is near the bottom left corner. Wooden utensils and a light cloth are partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g (14 oz) chicken breast (2 pieces)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
200g (7 oz) streaky bacon strips
4 eggs, boiled for 9 minutes and quartered
12 cups cos or romaine lettuce (1 large head or 2 small), chopped
2 large tomatoes, cut into 8 wedges then halved (or 250g/8 oz cherry tomatoes halved)
2 avocados, cut into large pieces
200g (7 oz) gorgonzola dolce or roquefort, crumbled (or other blue cheese)
2 tbsp chives, finely chopped
1 tbsp Dijon mustard
5 tbsp extra virgin olive oil
5 tbsp apple cider vinegar (or substitute white or red wine vinegar)
3/4 tsp cooking/kosher salt
1/4 tsp black pepper
2 tbsp eschallot (shallot), very finely minced
1/2 tsp white sugar

Instructions

Step 1: Prepare the dressing by shaking the Dijon mustard, olive oil, apple cider vinegar, salt, pepper, minced eschallot, and white sugar together in a jar until well combined.
Step 2: Poach the chicken breasts gently for about 20 minutes until cooked through. Allow to cool to room temperature, then cut into 2cm (0.75 inch) cubes. Toss the chicken with salt, pepper, and 2 tablespoons of the dressing. Set aside.
Step 3: Cook the bacon strips in a cold non-stick pan over medium-high heat without adding oil. As the pan heats, the fat will render. Cook for 2 minutes until golden, then turn and cook the other side for 1 1/2 minutes until golden and crisp. Drain on paper towels and, once cooled, chop into 1.5cm (0.6 inch) pieces.
Step 4: Arrange the chopped lettuce evenly on a large platter. Neatly arrange rows of quartered eggs, chopped bacon, avocado pieces, tomato wedges, and cubed chicken on top. Sprinkle the crumbled blue cheese over the salad and scatter the finely chopped chives.
Step 5: Pour the remaining dressing into a separate jug and serve alongside the salad, allowing everyone to add it to their preference.

Tips & Variations

For a smoky flavor, try using smoked bacon or add a dash of smoked paprika to the dressing.
If you prefer a milder cheese, substitute gorgonzola with feta or goat cheese.
Swap apple cider vinegar with balsamic vinegar for a slightly sweeter dressing.
Use grape tomatoes instead of large tomatoes for quicker prep and a nice pop of color.
Grill the chicken instead of poaching for a different texture and flavor profile.

Storage

Store any leftover salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. When ready to eat, toss the salad with the dressing to keep the lettuce crisp. Reheating is not recommended for the salad itself, but cooked chicken can be gently warmed if desired.

How to Serve

A white bowl filled with a fresh salad sits on a white marbled surface with a soft white cloth underneath. The salad has a bottom layer of green lettuce leaves with crisp texture. On top, there are chopped pieces of light-colored grilled chicken, quartered hard-boiled eggs with bright yellow yolks, chunks of green avocado, and red tomato wedges. Small bits of crispy bacon and crumbled blue cheese are scattered over, sprinkled with chopped green herbs. In the background, there is a glass jar with a creamy dressing. A silver fork lies beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cobb Salad vegetarian?

Yes, omit the chicken and bacon and consider adding grilled tofu or roasted chickpeas for protein. You can keep the eggs and cheese for richness.

How do I keep the avocado from browning?

To prevent browning, toss the avocado pieces in a little lemon or lime juice before adding them to the salad. Assemble the salad shortly before serving for best results.