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This Cobb Salad has everything you want in a hearty, satisfying meal. It’s crisp, creamy, savory, and fresh, with a colorful look and bold flavors in every bite.

Overhead image of cobb salad in a bowl, with a red checked napkin.

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Cobb salad is a classic American favorite for a reason. Juicy grilled chicken, salty bacon, tangy blue cheese, and creamy avocado all bring something special to the dish.

This salad is one of my absolute favorites. It’s light and refreshing, perfect for lunch or dinner, and the way all the different components come together is just mind-blowingly delicious. Plus, it’s a pretty easy meal that can (mostly) be prepped ahead.

Here’s Why You’ll Love This Recipe

  • Perfectly balanced: With fresh greens, avocado, and plenty of protein, every bite is delicious.
  • Quick to make: This is as fast and easy as it gets!
  • Great for customizing: Swap the protein or dressing, or add extra veggies. It’s super versatile.
  • Filling and satisfying: The mix of protein, healthy fats, and fiber makes this salad a complete meal.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

  • Chopped romaine lettuce: You can use whatever your favorite kind of lettuce is, or what you have on hand, but Romaine is the best!
  • Grape tomatoes: For the tomatoes, I like to use grape tomatoes because they’re so sweet and flavorful, but you can cube up a Roma, beefsteak, or cherry tomato, or whatever!
  • Grilled chicken breast: When I’m looking for a quick, easy shortcut, I’ll use the sliced grilled chicken you can buy in bags in the refrigerated section. It’s a great time saver! But you could also grill your own chicken breasts or roast them in the oven. Season them to taste with salt, pepper, and garlic powder, then cook them until the juices run clear.
  • Cooked bacon: I love to cook bacon in the oven. It really cuts down on the mess! I just lined a baking sheet with foil, then laid the bacon slices in a row. After about 15 or 20 minutes in a 425°F oven, it comes out perfect. Drain it on paper towels, then crumble it with your fingers once it’s cool enough to handle.
  • Blue cheese crumbles: If you prefer a milder cheese, try feta or goat cheese instead.
  • Hard-boiled eggs: They add creaminess and extra protein. Slice or quarter them into bite-sized pieces.
  • Avocado: Rich and buttery, it helps balance the salad’s sharper flavors.
  • Balsamic vinaigrette: Its sweet and tangy flavor brings the salad together. Use homemade or your favorite store-bought brand.

How To Make Cobb Salad At Home

Step 1: Prep The Lettuce

Begin by spreading chopped romaine lettuce in a large bowl or on a platter.

Step 2: Slice Tomatoes

Cut the grape tomatoes in half and arrange them in a row over the lettuce.

Step 3: Arrange Toppings

Place the grilled chicken, crumbled bacon, blue cheese, sliced eggs, and avocado in separate rows.

Step 4: Dress & Enjoy

Pour the balsamic vinaigrette over the salad right before serving. You can toss the salad if you like, or serve it as is to keep the layers visible.

Helpful Tips and Tricks

  • Cook the bacon fresh for the best crispiness.
  • A mandoline or egg slicer makes slicing eggs quick and uniform.
  • To keep avocado from browning, squeeze a little lemon juice over the slices.
  • If you want more crunch, sprinkle with croutons or toasted nuts.
Close-up image of a large bowl of cobb salad, with all the components arranged in neat rows over a bed of greens.

Cobb Salad FAQ

What’s the best kind of dressing for this salad?

I’ve read that Cobb salad can be served with French dressing or with a red wine vinaigrette. I like both kinds of salad dressing, but my favorite way to enjoy a Cobb salad is with balsamic vinaigrette.

There is just something about the tangy, slightly sweet quality of balsamic that really complements the richness of the bacon, blue cheese, and avocado. I absolutely love it.

You can find my easy recipe for balsamic vinaigrette here: Balsamic Vinaigrette.

Can this recipe be made in advance?

You can make all the components ahead of time and assemble the salad, except for the avocado.

As I’m sure you know, avocado tends to turn color pretty quickly after it’s been sliced. So, I would save that for just before serving and pour on the dressing then, too. That way, the lettuce won’t wilt.

Overhead view of 2 bowls of cobb salad with a jar of homemade vinaigrette and a red checked napkin.

Serve This With

You can definitely make a meal out of this salad.

It really doesn’t need another thing, but if you’d like to gild the lily a bit, try serving it with a loaf of crusty French baguette, some soft Italian breadsticks, or a batch of my favorite homemade crescent rolls. Yum!

More Recipes

Overhead image of cobb salad in a bowl, with a red checked napkin.
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Cobb Salad

Servings: 2
Prep Time: 10 minutes
This Cobb salad recipe is such a delicious classic! All of the components compliment one another in the most incredible way. Make it for dinner tonight!
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Ingredients

  • 9 ounces (255.15 g) chopped romaine lettuce
  • 8 ounces (226.8 g) grape tomatoes
  • 8 ounces (226.8 g) grilled chicken,, cubed
  • 5 slices (40 g) cooked bacon,, crumbled
  • 1/2 cup (67.5 g) blue cheese crumbles
  • 2 hard-boiled eggs
  • 1/2 (1/4) avocado, , sliced
  • 1/4 cup (59.15 ml) balsamic vinaigrette

Instructions
 

  • Line the bottom of a salad bowl with chopped romaine lettuce.
  • Halve the tomatoes, and arrange them in a row over the lettuce.
  • Arrange the chicken, bacon, blue cheese, egg, and avocado in parallel rows.
  • Dress the salad with balsamic vinaigrette.
Calories: 806kcal, Carbohydrates: 16g, Protein: 34g, Fat: 69g, Saturated Fat: 22g, Cholesterol: 289mg, Sodium: 955mg, Potassium: 1189mg, Fiber: 7g, Sugar: 6g, Vitamin A: 12725IU, Vitamin C: 26.6mg, Calcium: 269mg, Iron: 3.2mg
Cuisine: American
Course: Appetizer, Brunch, Main Course, Salad, Side Dish
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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