Cobb Salad Recipe

Chicken Cobb salad is served on a white plate.

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This Cobb salad with a simple homemade vinaigrette is a favorite restaurant meal you can easily recreate at home.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 408kcal

Author Vered DeLeeuw

Ingredients

Dressing:

2 tablespoons olive oil extra-virgin
1 tablespoon red wine vinegar
1 teaspoon avocado oil mayonnaise
1 teaspoon Dijon mustard
Pinch salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Salad:

2 hard-boiled eggs large, sliced
4 strips cooked bacon crispy, chopped
2 baked chicken breasts medium-size, sliced, 6 ounces each
2 cups salad greens
½ cup cherry tomatoes halved
1 Haas avocado sliced
2 ounces blue cheese crumbled

Instructions

In a small bowl, whisk the dressing ingredients (olive oil, vinegar, mayonnaise, mustard, salt, pepper, and garlic powder) until they emulsify into a rich salad dressing.
Arrange the salad greens on a large serving platter.
Assemble the salad toppings on top of the greens. I usually add them in the following order: chicken, tomatoes, avocado, eggs, bacon, and blue cheese.
Drizzle the dressing on top of the salad and serve.

Video

Notes

Make Ahead Tips

This salad contains quite a few ingredients. And you need to cook chicken breast, bacon, and hard-boiled eggs to make it. So, I keep things simple by preparing these ingredients the day before. They need to be cold anyway. I make baked chicken breast (or broiled chicken breast), oven bacon, and hard-boiled eggs the day before, and refrigerate them. The next day, assembling the salad is a breeze!

Storing Leftovers

The salad greens will become soggy if stored, and the avocado might turn brown, so I don't keep those. But the rest of the salad keeps fine in an airtight container in the fridge for up to 3 days.

Nutrition