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Classic Cobb Salad

A hearty, vibrant American salad featuring rows of chicken, bacon, avocado, egg, blue cheese, and tomatoes over crisp greens, typically served with a red wine vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Dish, Salad
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 6 cups mixed greens such as romaine, iceberg, or butter lettuce, chopped
For the Toppings
  • 2 boneless, skinless chicken breasts cooked and diced (about 1.5 cups)
  • 4 slices bacon cooked until crisp and crumbled
  • 2 large hard-boiled eggs peeled and chopped or quartered
  • 1 cup cherry tomatoes halved, or 1 large tomato, diced
  • 1 medium avocado pitted, peeled, and diced
  • 1/2 cup blue cheese crumbles
For the Red Wine Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced (optional)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Large salad bowl
  • Small jar or whisk for dressing
  • Frying pan for bacon/chicken
  • Saucepan for eggs

Method
 

  1. Cook Chicken & Bacon: If not already cooked, pan-fry or grill chicken breasts until cooked through, then dice. Cook bacon slices until crisp, then crumble. Set aside to cool.
  2. Prepare Eggs: If not already hard-boiled, prepare hard-boiled eggs, cool, peel, and chop or quarter them.
  3. Chop Vegetables: Chop the mixed greens. Halve the cherry tomatoes or dice a large tomato. Pit, peel, and dice the avocado.
  4. Make Vinaigrette: In a small bowl or jar, whisk together (or shake vigorously) the olive oil, red wine vinegar, Dijon mustard, minced garlic (if using), salt, and pepper until well combined and emulsified.
  5. Assemble Salad: Arrange the chopped greens in a large serving bowl or on individual plates. Artfully arrange the toppings in distinct rows over the greens: diced chicken, crumbled bacon, chopped hard-boiled eggs, halved cherry tomatoes, diced avocado, and blue cheese crumbles.
  6. Serve: Drizzle generously with the red wine vinaigrette just before serving. Toss gently if desired, or serve as beautifully presented rows.

Notes

For best presentation, arrange ingredients in distinct rows. To prevent avocado from browning, dice it just before serving or toss lightly with a squeeze of lemon juice. You can prep cooked chicken, bacon, and eggs ahead of time.