Cobb Salad
This classic American Cobb salad is hearty enough for dinner, with rows of chicken, bacon, eggs, avocado, tomatoes, blue cheese, and crisp lettuce. A simple red wine vinaigrette keeps it bright and balanced.
At a glance
- Total time
- 40 min
- Yield
- 4 main-course servings
- Prep
- 25 min
- Cook
- 15 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Salads & sides
Cobb salad is the kind of salad that eats like a full meal. It has plenty of texture: crisp lettuce, creamy avocado, juicy tomatoes, salty bacon, tender chicken, and hard-boiled eggs.
The salad is often arranged in neat rows over chopped greens, which makes it look special without much extra work. You can toss it at the table, or let everyone scoop the toppings they like most.
This version uses a quick red wine vinaigrette. The word vinaigrette simply means a dressing made with vinegar and oil. Shake it in a jar, taste it, and adjust the salt, pepper, or vinegar to your liking.
01What you'll need
Ingredients
17 items · 4 main-course servings
- For the dressing:
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- For the salad:
- 6 slices bacon
- 2 large eggs
- 8 cups chopped romaine lettuce, from about 2 medium heads
- 2 cups cooked chicken breast, diced or shredded
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped chives or thinly sliced green onion
- Freshly ground black pepper, to serve
02How to make it
Step-by-step
1. Boil the eggs
Place the eggs in a small saucepan and cover them with cold water by about 1 inch. Bring to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Move them to a bowl of ice water to cool, then peel and chop.
2. Cook the bacon
Set the bacon in a cold skillet in a single layer. Cook over medium heat, turning now and then, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble or chop it.
3. Shake the dressing
Add the red wine vinegar, Dijon mustard, garlic, salt, pepper, and olive oil to a jar with a tight lid. Shake until the dressing looks blended and slightly creamy. Taste and add a pinch more salt or a splash more vinegar if needed.
4. Prepare the greens
Wash and dry the romaine well, then chop it into bite-size pieces. Dry lettuce helps the dressing cling instead of sliding off. Spread the lettuce over a large platter or divide it among four wide bowls.
5. Cut the toppings
Dice or shred the cooked chicken, chop the eggs, dice the avocado, halve the tomatoes, and crumble the blue cheese if it is not already crumbled. Keep the pieces bite-size so the salad is easy to eat.
6. Arrange the salad
Place the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows over the lettuce. Sprinkle the chives or green onion over the top. This classic row style looks tidy, but you can also scatter the toppings evenly.
7. Dress and serve
Drizzle some of the dressing over the salad just before serving. Add a few grinds of black pepper. Serve the extra dressing on the side so each person can add more if they like.
8. Toss if you prefer
For a more evenly dressed salad, gently toss everything in a large bowl instead of serving it arranged. Use just enough dressing to coat the leaves, then add more at the table.
03From our kitchen
Cook's tips
- Make-ahead: Cook the bacon, boil the eggs, chop the lettuce, and make the dressing up to 2 days ahead. Store each part separately in the refrigerator. Cut the avocado right before serving so it stays green.
- Storage: Once dressed, Cobb salad is best eaten the same day. Leftover undressed toppings and lettuce can be stored separately in airtight containers for 2 to 3 days.
- Chicken shortcut: Use rotisserie chicken, leftover grilled chicken, or poached chicken. If cooking chicken from raw, make sure it reaches 165°F in the thickest part.
- Cheese swaps: Blue cheese is traditional, but feta, goat cheese, shredded cheddar, or Monterey Jack also work. For a dairy-free salad, simply leave the cheese out.
- Dressing swaps: Red wine vinaigrette is classic and bright. Ranch, green goddess, or a lemon vinaigrette are good options if that is what you have.
- Avocado tip: Choose an avocado that gives slightly when pressed near the stem. If it feels mushy, it may be overripe and brown inside.
Cook's note
Cobb salad is easy to adjust, but keep the balance in mind. The bacon and blue cheese are salty, the avocado and eggs are rich, and the tomatoes and vinaigrette add freshness. Taste before adding extra salt.
04Frequently asked
Questions & answers
Can I make Cobb salad without bacon?
Yes. Leave it out, or replace it with toasted nuts, crispy chickpeas, or smoked turkey for a little salty crunch.
What is the difference between Cobb salad and chef salad?
Cobb salad usually includes chicken, bacon, hard-boiled eggs, avocado, tomatoes, blue cheese, and vinaigrette. Chef salad often has deli meats, cheese, eggs, and a creamy dressing, though recipes vary.
Can I use iceberg lettuce instead of romaine?
Yes. Iceberg gives a colder, crunchier salad. You can use all iceberg or mix it with romaine for both crunch and flavor.
How do I keep the avocado from browning?
Cut the avocado shortly before serving. If you need to prep it a little early, toss the pieces with a small squeeze of lemon juice and press plastic wrap directly against the surface.
Is Cobb salad served tossed or arranged?
Both are fine. The arranged rows are traditional and attractive for serving. Tossing the salad makes it easier to get a bit of everything in each bite.
05Per serving
Nutrition facts
Nutrition Facts
4 main-course servings
Amount per serving
% Daily Value*
- Total Fat64 g
- 81%
- Saturated Fat15 g
- 77%
- Cholesterol252 mg
- 84%
- Sodium1356 mg
- 59%
- Total Carbohydrate10 g
- 4%
- Dietary Fiber5 g
- 18%
- Total Sugars2.9 g
- Protein62 g
- 123%
- Vitamin D0.8 mcg
- 4%
- Calcium145 mg
- 11%
- Iron3.3 mg
- 18%
- Potassium1123 mg
- 24%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
You might also like
Salads & sidesClassic Cobb Salad
A Cobb salad is a full meal in a bowl: crisp lettuce, juicy chicken, bacon, eggs, avocado, tomatoes, and blue cheese with a sharp red wine vinaigrette. It is colorful, practical, and easy to adjust with what you have.
Salads & sidesClassic Macaroni Salad
Creamy, tangy, and full of crunch, this macaroni salad is the kind of side dish that fits right in at picnics, cookouts, and easy lunches. A quick rinse after cooking keeps the pasta firm and ready for its simple, mayo-m
Salads & sidesFrog Eye Salad
This sweet, creamy potluck salad is made with tiny acini di pepe pasta, pineapple custard, fruit, marshmallows, and whipped topping. It is a retro favorite that tastes like a cross between fruit salad and dessert.
Salads & sidesStrawberry Spinach Salad
This bright strawberry spinach salad is fresh, crunchy, and lightly sweet, with a simple balsamic dressing you can shake in a jar. Serve it as a spring or summer side, or add protein to make it a light meal.