Classic Cobb Salad
A timeless American favorite, this Cobb Salad combines crisp romaine, savory chicken, creamy avocado, crispy bacon, and hard-boiled eggs for a perfect, satisfying meal.
Ingredients
Salad Base
- 1 head romaine lettuce chopped, rinsed, and dried
Toppings
- 6 oz beef or turkey bacon chopped and browned
- 2 cooked chicken breasts cooled and cut into bite-sized pieces
- 2 hard-boiled eggs peeled and quartered
- 1 large avocado pitted, peeled, and sliced
- 1 cup cherry tomatoes halved lengthwise
- 1/2 cup red onion thinly sliced
- 1/2 cup blue cheese crumbled (or feta/goat cheese)
- 2 Tbsp parsley or chives finely chopped
Balsamic Vinaigrette
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 clove garlic minced
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Rinse romaine thoroughly, dry well, and chop into bite-sized pieces. Spread evenly on a large serving platter.
- Cook chopped bacon in a skillet until crisp. Set aside. If chicken is raw, cook until done, let rest, and cut into bite-sized pieces.
- Place hard-boiled eggs in ice water for 5 minutes for easy peeling, then quarter.
- In a mason jar, combine balsamic vinegar, olive oil, Dijon, garlic, salt, and pepper. Shake vigorously for 20-30 seconds until emulsified.
- Assemble the salad by arranging the chicken, tomatoes, bacon, avocado, red onion, eggs, and blue cheese in neat rows across the lettuce bed. Garnish with parsley or chives. Serve with dressing on the side or drizzled over just before serving.
Notes
Always store undressed leftovers separately to prevent wilting. For meal prep, the dressing can be made a week in advance.