Cobb Salad American (Print View)

A hearty salad layered with chicken, bacon, avocado, eggs, tomatoes, lettuce, and blue cheese with tangy dressing.

# What You'll Need:

→ Salad Base

01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped

→ Proteins

03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered

→ Vegetables & Cheese

06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 oz blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped

→ Dressing

10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - ½ teaspoon salt
14 - ¼ teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil

# How to Prepare:

01 - Arrange the chopped romaine and iceberg lettuces evenly in a large salad bowl or on a platter.
02 - Neatly place diced chicken, crumbled bacon, quartered eggs, sliced avocados, diced tomatoes, and crumbled blue cheese in rows atop the lettuce base.
03 - Whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Gradually drizzle in olive oil while whisking until the dressing emulsifies.
04 - Either drizzle the vinaigrette evenly over the salad just before serving or serve it on the side to preserve presentation.
05 - Sprinkle fresh chives over the salad for a final touch.
06 - Present immediately to allow guests to toss or enjoy the layered display.

# Expert Advice:

01 -
  • It's one of those salads that actually feels like a complete meal, not a side dish you tolerate.
  • Once you've got your ingredients prepped, assembly takes minutes and looks stunning without trying.
  • The combination of textures—crispy bacon, creamy avocado, tangy cheese—makes every bite interesting.
02 -
  • Don't assemble this salad more than a few minutes before serving—the lettuce will start to wilt under the weight of the toppings.
  • If you're making the dressing ahead, shake it up again just before pouring it on; the oil and vinegar will separate as it sits.
03 -
  • Toast your own salad bowl or platter in the fridge for 15 minutes before assembling—it keeps everything colder longer.
  • If you're making the dressing with a garlic clove, mince it as fine as you can; large pieces will be sharp and distracting.
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