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Cobb Salad Recipe

American · Main course · 35 min total

A classic American salad with chopped greens, crispy bacon, hard-boiled eggs, avocado, chicken, tomato, and blue cheese, arranged in neat rows and served with a tangy vinaigrette.

Ingredients

• 6 cups chopped romaine lettuce
• 2 cups cooked chicken breast, diced
• 4 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
2. Hard-boil eggs: place eggs in saucepan, cover with cold water, bring to boil, cover, remove from heat, let stand 10 minutes, then cool and peel.
3. Make vinaigrette: whisk together red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
4. Arrange chopped lettuce on a large platter or individual plates.
5. Neatly arrange rows of chicken, bacon, eggs, avocado, tomatoes, and blue cheese on top of lettuce.
6. Drizzle vinaigrette over salad just before serving.

Tips

• Use leftover rotisserie chicken for convenience.
• To keep avocado from browning, toss with a little lemon juice.
• Salad can be prepared ahead (without dressing) and refrigerated; add dressing just before serving.

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