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Best Cobb Salad Recipe

Best Cobb Salad Recipe

iamwinfred
This classic Cobb salad is a hearty, protein-packed main course salad that has stood the test of time since its creation at Hollywood's Brown Derby restaurant in 1937. Crispy thick-cut bacon, juicy pan-seared chicken, perfectly hard-boiled eggs, creamy avocado, ripe tomatoes, and tangy blue cheese are arranged in stunning rows over a bed of fresh romaine and finished with a bold homemade red wine vinaigrette. Every ingredient earns its place, and the result is a salad that's as visually impressive as it is satisfying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 590 kcal

Equipment

  • Large skillet or cast iron pan For cooking chicken and bacon
  • Medium saucepan For boiling eggs
  • Sharp chef's knife
  • Cutting board
  • Large salad bowl or wide shallow serving platter
  • Small mixing bowl For the vinaigrette
  • Whisk or small jar with lid For emulsifying the dressing
  • Tongs
  • Measuring spoons and cups
  • Slotted spoon or spider strainer For transferring eggs
  • Salad spinner (optional) For drying lettuce
  • Instant-read thermometer (optional) For checking chicken doneness
  • Paper towels For draining bacon and drying chicken

Ingredients
  

For the Salad

  • 2 large boneless skinless chicken breasts about 1 lb / 450g total
  • 6 slices thick-cut bacon
  • 4 large eggs
  • 1 large head romaine lettuce chopped; or a mix of romaine and iceberg
  • 2 medium ripe tomatoes diced; or 1 cup / 150g cherry tomatoes, halved
  • 2 ripe avocados pitted and diced
  • 4 oz blue cheese about 113g, crumbled
  • 2 tablespoons olive oil 30ml; for cooking chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and black pepper to taste
  • fresh chives or green onions sliced; optional garnish

For the Red Wine Vinaigrette

  • 3 tablespoons red wine vinegar 45ml
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil 90ml

Instructions
 

  • Place bacon strips in a cold skillet over medium heat and cook, turning occasionally, for 8–10 minutes until deeply crispy. Transfer to a paper-towel-lined plate, let cool, then crumble into bite-sized pieces.
  • Pat chicken dry, season both sides with salt, pepper, garlic powder, and onion powder, then sear in 2 tablespoons of olive oil over medium-high heat for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice or dice.
  • Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes, then peel and slice.
  • Wash and thoroughly dry the romaine, then chop into 1-inch pieces. Dice the tomatoes, and cube the avocados, tossing the avocado immediately with a small squeeze of lemon juice to prevent browning.
  • Whisk together red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and pepper, then slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasoning.
  • Spread the chopped romaine in an even layer in a large bowl or platter, then arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat side-by-side rows on top. Garnish with chives, drizzle with vinaigrette, and serve immediately.

Notes

  • Dry your lettuce completely before assembling — excess moisture dilutes the dressing and makes greens soggy quickly.
  • Always let the chicken rest for at least 5 minutes after cooking before slicing to keep the juices inside the meat.
  • Rotisserie chicken is a great shortcut — simply shred or dice and use in place of pan-seared chicken breasts.
  • Toss diced avocado with fresh lemon or lime juice immediately after cutting to slow oxidation and prevent browning.
  • Make all components up to 4 days ahead and store separately in the fridge. Assemble and dress only when ready to serve.
  • For a milder flavor, swap blue cheese for feta or goat cheese.
  • Ranch dressing or blue cheese dressing can be used in place of the red wine vinaigrette for a creamier variation.
  • Slice chicken against the grain (perpendicular to the muscle fibers) for the most tender texture in every bite.
  • Re-crisp leftover bacon in a 350°F (175°C) oven for 3–4 minutes before adding to the salad.
  • The vinaigrette keeps in a sealed jar in the refrigerator for up to 7 days — shake well before using as it will separate.

Nutrition

Serving: 1ServingCalories: 590kcalCarbohydrates: 10gProtein: 42gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 290mgSodium: 780mgPotassium: 820mgFiber: 5gSugar: 3gVitamin A: 85IUVitamin C: 30mgCalcium: 18mgIron: 15mg
Keyword best cobb salad recipe, chicken cobb salad, classic cobb salad, cobb salad, cobb salad with red wine vinaigrette
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