This Cobb Salad is the perfect hearty and healthy lunch. It has crispy bacon, salty blue cheese crumbles, creamy avocado, and a simple dressing to tie it all together.
Salad combinations are endless, but this has got to be one of the greatest salads of all.
Cobb salad originates from southern California dating back to the 30s, and I think it definitely says something that it has stuck around so popularly since that time.
I often see it on restaurant menus, and it’s one of my staples at home.
Since it has been around so long, there are tons of different versions, but this is the collection of ingredients that I like the best, and come back to again and again.
Why This Recipe Is So Great
✅ Hearty and filling – While most salads only have enough heft to be served as a starter or side to a meal, this can be the whole meal in and of itself. The same could be said for this Steak Salad.
✅ Very nourishing meal – A plate of this hits all the different nutrient components. You get plenty of protein, healthy fats, fiber, and vitamins all in one bowl.
✅ Most of it can be made ahead – You can make most of the various ingredients ahead of time so that all you have to do is mix it all together before serving.
✅ Versatile – You can bring in a few seasonal ingredients here very nicely, like adding some leftover Roasted Butternut Squash in the fall.
With the right ingredients on hand, it can be made in less than 10 minutes.
How to Make It Step by Step:
A cobb salad is really just about prepping and assembling the ingredients, then bringing it all together right before serving. Let’s look at the parts.
Cook the bacon
The first thing I do is roast some bacon. I used to fry bacon in a skillet, but I’ve become a convert for the oven method. It’s so much easier, and the bacon comes out just as crispy.
Here’s a post on How to Cook Bacon in the Oven.
When I make bacon, I usually cook the whole package and keep any leftover strips in a container in the fridge. Just re-warm in the oven or microwave when you want to eat it next.
Cook the eggs and chicken breast
In addition to the bacon, you need some chicken breast and hard boiled eggs.
I always have chicken breast on hand via my Crockpot Chicken Breast method, so I have protein available to add to salads like this. All you have have to do is place boneless, skinless chicken breasts into the bottom of a slow cooker and season with salt, herbs, spices, or whatever you’d like.
Then set it to low and let it cook gently for a few hours.
My Grilled Chicken Breast is also fantastic here.
Here’s my tutorial for easy peel hard boiled eggs. In a nutshell, place eggs in boiling water for 13 minutes, then place in an ice bath for a minute to chill, and peel.
Whisk together the dressing
For the dressing, I place extra virgin olive oil, red wine vinegar, mustard, garlic, salt, and pepper in a bowl:
The ingredients are quite simple, but it goes nicely with the bold flavors that are already there in the salad, like the salty bacon and blue cheese crumbles.
Whisk the dressing together until creamy and combined:
Assemble the plate
Arrange some romaine lettuce on a flat plate or relatively low bowl, to start:
Make sure the lettuce is thoroughly dry.
Wet lettuce will dilute the dressing and make the salad much less enjoyable to eat. I usually spin it dry as well as I can, then dry further with a kitchen towel, since spinning only does so much.
Then I like to pile all the ingredients on top of the lettuce in rows, which looks really pretty:
This salad is all about the combo of ingredients if you ask me, and this presentation shows them off nicely.
I tend to keep the dressing on the side, but you can also toss everything together if you prefer.
Most of it, yes. Like any other salad, do not toss the ingredients with dressing until right before serving. But many of the components can be made ahead of time, like the chicken breast, bacon, and eggs. The dressing can be mixed together ahead of time, and the tomatoes can be chopped ahead too.
I’ve tried, and the leftovers are not good, mostly because romaine that’s been dressed doesn’t keep well. If you used a sturdier green, like kale, leftovers would be okay for a day. Otherwise, I recommend keeping the ingredients separate.
Yes! It is low carb, gluten-free, and has quite an array of nutrients from all the different ingredients, plus lots of protein and healthy fats.
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tsp red wine vinegar
- 1 garlic clove minced or pressed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head romaine lettuce chopped
- 2 hard boiled eggs cut into quarters
- 6 strips bacon cooked and crumbled (here’s how to cook bacon in the oven)
- 1 haas avocado diced
- 1 cup cooked chicken breast diced
- 1 ripe tomato diced
- 2 oz blue cheese crumbled
- To make the dressing, whisk together the olive oil, mustard, red wine vinegar, garlic, salt, and pepper, until combined.
- Place the romaine lettuce on a plate or low bowl, and arrange the remaining salad ingredients in rows on top of the lettuce.
- Pour the dressing over the salad right before serving, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with new photos and writing May 2020. Originally posted May 2012.