Cobb Salad

Cobb salad is a colorful, all-in-one meal you can whip up in no time. Packed with protein and fresh ingredients, it’s as filling as it is easy. Perfect for a busy weeknight dinner or a lunch that will wow your guests!

Flavor: Creamy, savory, and smoky flavors in every bite.
Time-Saving Tip: Rotisserie or leftover chicken works perfectly, and you can speed things up even more by using pre-washed romaine, pre-cooked bacon, and store-bought hard-boiled eggs.
Prep Note: Cook bacon and chicken and boil eggs ahead to make this a 10-minute toss-and-serve meal.
Serving Suggestions: I love arranging a Cobb salad on a platter with all the ingredients in neat rows. It makes it easy for guests to customize their plates.

What’s in a Cobb Salad

An easy trick to remember Cobb salad ingredients is to use the acronym E.A.T. C.O.B.B. – Eggs, Avocado, Tomato, Chicken, Onion, Bacon, and Blue Cheese!

Lettuce: Use crisp romaine hearts for extra crunch, chop or tear them, then spin very dry so the dressing clings.
Eggs: Cook eggs ahead and chill for clean slices, and store peeled eggs for up to a week. They can be made in the Air Fryer, the Instant Pot, or on the stove.
Avocado: Choose avocados that are slightly soft with no mushy spots, and slice them just before serving to prevent browning.
Chicken: Slice chicken breasts into cutlets for faster cooking and juicier results. Season with Cajun spice, or swap for Italian seasoning,ranch seasoning, or a simple salt, pepper, and paprika blend. To speed the prep up use leftover chicken.
Cheese: Dry crumbled cheeses like blue cheese (or feta if you’re not a blue cheese fan) are great in this salad. Shredded cheddar is a good backup.

Dressing for Cobb Salad

Cobb salad dressing can be either creamy or a vinaigrette. My favorites are ranch or blue cheese.

blue cheese , lettuce , hard boiled eggs , bacon , red onion , cherry tomatoes , avocado , chicken with labels to make Cobb Salad

How to Build a Cobb Salad

Prepare and chill the dressing.
Cook chicken in oil. Remove from pan to rest.
Place romaine lettuce in the bottom of a large bowl.
Arrange the remaining ingredients (full recipe below).
Drizzle with dressing and serve immediately.

Pro Tips and FAQ’s

For a thick and flavorful dressing: Chill the dressing first.
For crisp salad: Spin lettuce very dry or blot with towels.
For juicy meat: Rest the chicken 5 minutes before slicing so juices stay in the meat.
For the best leftovers: Keep avocado and dressing separate until serving.
For cleanly cut eggs: Use a sharp knife, wiping it between cuts.
If serving a crowd: Arrange toppings in rows on a platter for the classic Cobb look.

Make Ahead and Storage

Store components separately when possible: lettuce, toppings, chicken, and dressing.

Dressing: Refrigerate up to 1 week.
Cooked chicken: Refrigerate up to 4 days.
Hard-boiled eggs: Refrigerate up to 1 week.
Assembled salad: Best same day; next day is fine if undressed and avocado is added fresh.

Salad that Eats Like Dinner

Did you make this Cobb Salad recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

For the dressing, whisk together mayonnaise, sour cream, dried parsley, dried dill, onion powder, and garlic powder in a small bowl. Gradually add milk to reach the desired consistency. Season with salt and pepper, then refrigerate.
To hard boil eggs, place in a saucepan and cover with cold water 1-inch above the eggs. Bring to a rolling boil, cover, then remove from heat. Let stand for 15-17 minutes. Cool in ice water for 5 minutes, then peel and quarter.
To make the chicken, cut the breasts horizontally to make 4 cutlets. Toss the chicken with oil and seasoning. Preheat a non-stick skillet over medium-high heat. Add chicken and cook for 3 minutes per side, until cooked to 165℉. Rest for 5 minutes and then slice into strips.
Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and sliced chicken.
Drizzle with dressing and serve immediately.

Chicken: This recipe can also be made with rotisserie chicken or leftover chicken. The chicken can be served either hot or cold. Slice the avocado right before serving.
Dressing: To lighten up the dressing, replace the sour cream with non fat Greek yogurt. Add 1 teaspoon of red wine vinegar or Dijon mustard to the dressing if desired.
Air Fryer Eggs: Cooking eggs in the air fryer is the easiest way to cook them. Place eggs in the air fryer (no water needed) at 250°F for 16-18 minutes. Place in a cold water bath for 5 minutes before peeling.
Nutrition information accounts for 2 tablespoons of dressing per serving. You may have extra dressing, which can be refrigerated for up to 1 week.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

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