Cobb Salad Recipe
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.

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

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.
Print
Cobb Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A classic American Cobb Salad featuring juicy poached chicken, crispy bacon, boiled eggs, creamy avocado, fresh tomatoes, and tangy blue cheese arranged in signature neat rows over crisp romaine lettuce, served with a zesty homemade Dijon and apple cider vinegar dressing.
Ingredients
Salad 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
Dressing Ingredients
- 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
Instructions
- Make the Dressing: Combine dijon mustard, extra virgin olive oil, apple cider vinegar, salt, black pepper, finely minced eschallots, and white sugar in a jar. Shake well until the ingredients are fully incorporated and set aside.
- Poach the Chicken: Season the chicken breasts lightly with 1/4 tsp salt and 1/4 tsp black pepper. Poach the chicken using a gentle simmer method for about 20 minutes until fully cooked and juicy (internal temperature 165°F/74°C). Allow the chicken to cool to room temperature, then cut into 2cm (0.75 inch) cubes. Toss the cubed chicken with 2 tablespoons of the prepared dressing and set aside.
- Cook the Bacon: Place the bacon strips in a cold non-stick pan with no added oil. Turn the heat to medium-high and cook for 2 minutes on one side until golden, then flip and cook for another 1.5 minutes until golden and crisp. Drain the cooked bacon on paper towels to remove excess fat, allow to cool, then chop into 1.5 cm (0.6 inch) pieces.
- Assemble the Salad: Spread the chopped cos/romaine lettuce evenly across a large serving platter. Neatly arrange the quartered boiled eggs, chopped bacon, avocado pieces, tomato wedges, and chicken cubes in signature rows atop the lettuce. Crumble the blue cheese evenly across the top and sprinkle with finely chopped chives. Transfer the remaining dressing to a serving jug.
- Serve: Invite everyone to serve themselves by drizzling the dressing over their desired portion of salad. Enjoy immediately for the freshest flavors and textures.
Notes
- Poaching the chicken ensures it remains juicy and tender without drying out.
- If gorgonzola dolce or roquefort is unavailable, other blue cheeses like Danish blue can be used as alternatives.
- Using a sharp knife to cut the avocado and tomatoes into uniform pieces improves presentation.
- Boil eggs for exactly 9 minutes for a perfect slightly firm yolk.
- This salad is best served fresh to maintain crispness of lettuce and avoid avocado browning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Cobb Salad, chicken salad, blue cheese salad, bacon salad, avocado salad, healthy salad, American salad

