One of the most classic and popular salads, this Cobb Salad is packed with chicken, bacon, eggs, avocado, tomatoes, and blue cheese. It’s hearty enough for a main course but also works well as a side.
If I’m in the mood for a salad, a Cobb is usually my first choice. I frequently order it at restaurants because I love the combination of textures and flavors.
There’s even a handy mnemonic for the classic Cobb ingredients: EAT COBB — Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese.
This version returns to the more traditional presentation with rows of toppings instead of everything chopped together. I originally shared a chopped Cobb, which is delicious, but arranging the ingredients in strips gives that iconic look and lets everyone pick their favorite bites.
For the dressing I went with a simple vinaigrette to keep things classic, though a creamy avocado ranch or blue cheese dressing also pairs well if you prefer a richer option.
Ingredients
- Oil: Use a neutral-flavored oil such as avocado or vegetable oil. Olive oil will work if you like its stronger flavor.
- Vinegar: Red wine vinegar is my favorite for this dressing. Apple cider or champagne vinegar are good alternatives.
- Lemon juice: Freshly squeezed is best.
- Mustard: Dijon mustard adds a nice tang. Whole grain or spicy mustard also work.
- Honey: Adds a touch of sweetness. If thick, warm briefly so it mixes easily.
- Garlic: Fresh minced garlic is ideal; use about 1/4 teaspoon garlic powder if needed.
- Lettuce: A crisp mix of romaine and iceberg is classic, but use any crunchy lettuce you prefer.
- Chicken: Grilled or roasted chicken, shredded or cubed. Leftover chicken works perfectly.
- Bacon: Cooked and chopped regular bacon.
- Boiled eggs: Three hard-boiled eggs, sliced, chopped, or quartered.
- Avocado: Sliced or diced.
- Tomato: Roma, grape, or cherry tomatoes, diced or halved.
- Bleu cheese: Crumbled bleu cheese; substitute another cheese if desired.
- Chives: Optional, for a mild onion flavor.
How to Make a Cobb Salad
Step 1: Make the dressing. Combine the oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, and minced garlic in a jar with a tight-fitting lid. Shake until emulsified, then season with salt and pepper to taste. Chill until ready to use.
Step 2: Assemble the salad. Place chopped lettuce in a large bowl or on a platter. Arrange the chicken, bacon, eggs, avocado, tomatoes, and bleu cheese in rows across the top for a classic presentation, or scatter and toss everything together for easier serving. Sprinkle with chopped chives if using.
Step 3: Serve. Offer the vinaigrette on the side so guests can dress their portions, or toss the salad with the dressing just before serving.
Tips and Tricks
Serving the dressing on the side lets everyone control how much they use. For gatherings, lay out each topping in separate bowls and let people build their own salads—this accommodates preferences and makes the salad more versatile.
Prep time varies depending on what you have ready. Using leftover chicken and pre-cooked bacon or eggs speeds assembly. If you need to cook the proteins, allow extra time.
If you prefer a different dressing, ranch or blue cheese are excellent alternatives and pair especially well with the bacon and eggs.
More Favorite Salad Recipes
Italian Chopped Salad
Summer Chopped Salad with Berries
Asian Chopped Salad
Thai Chicken Salad
Olive Garden–style Salad
Looking for more free recipes?
Subscribe to a free recipe newsletter to get new family-friendly recipes in your inbox each week. Follow for more inspiration on social media and share your results.
Cobb Salad
Pin
Ingredients
Dressing
- 1/2 cup oil*
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 clove garlic, minced
- Salt and pepper to taste
Salad
- 12 cups chopped lettuce**
- 12 oz cooked chicken, shredded or cubed
- 8 oz bacon, cooked and chopped
- 3 hard boiled eggs, sliced
- 1 avocado, sliced
- 3/4 cup diced tomatoes
- 1/2 cup crumbled bleu cheese
- Chopped chives, optional
Instructions
-
In a small jar, combine the oil, vinegar, lemon juice, mustard, honey, and garlic. Place the lid tightly on the jar and shake to combine. Taste and season with salt and pepper. Refrigerate until needed.
-
Place the lettuce in a large bowl. Arrange the chicken, bacon, eggs, avocado, tomatoes, and bleu cheese in rows across the top for a classic Cobb presentation, or mix everything together if you prefer. Sprinkle chives over the top if using.
-
Serve with the dressing on the side or toss the salad with the dressing just before serving.
Recipe Notes:
**A mix of romaine and iceberg provides a crisp texture, but use any sturdy lettuce you enjoy.
Prep time depends on whether proteins are already cooked. Leftover chicken and pre-cooked bacon or eggs make this quick to assemble.
Nutrition information is an estimate and can vary with brands and portion sizes.