Cobb Salad

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While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you’re cooking for two.


For the dressing:

  • 1

    small shallot, thinly sliced into rings

  • 3

    tablespoons red-wine vinegar

  • Kosher salt and ground pepper

  • 1

    tablespoon whole grain or Dijon mustard

  • 3

    tablespoons olive oil, plus more as needed

For the salad and assembly:

  • 4

    large eggs

  • 10

    ounces thick-cut bacon (about 8 strips)

  • 12

    ounces boneless, skinless chicken breast (about 2 medium breasts)

  • 1

    head romaine lettuce, torn into bite-sized pieces or coarsely chopped

  • 6

    ounces small to medium tomatoes (about 6), sliced or quartered

  • 1

    avocado, thinly sliced or chopped

  • 4

    ounces blue cheese, crumbled

  • 3

    tablespoons finely chopped chives

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      775 calories; 57 grams fat; 17 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 50 grams protein; 331 milligrams cholesterol; 1261 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
  2. Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you’re ready to assemble the salad.
  3. Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  4. Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium–high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
  5. Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
  6. Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
  7. Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
  8. Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
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