Name: Cobb Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 6 cups chopped Romaine lettuce, can use a mix of Romaine and watercress; 2 chicken breasts, grilled and chopped; 8 slices cooked bacon, chopped; 4 hard boiled eggs, cut in quarters lengthwise; 1 cup cherry tomatoes, halved; 2 avocados, sliced; 4 oz crumbled Roquefort cheese; 2 tablespoons chopped chives, for garnish; Kosher salt and ground black pepper, to taste; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 2 teaspoons honey; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper

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Say Hello to Cobb Salad Recipe

Welcome to a vibrant kitchen classic that never goes out of style — the Cobb Salad Recipe. I love how this salad bursts with juicy cherry tomatoes, crispy bacon, creamy avocado, and savory grilled chicken all layered over crisp greens. Every bite is a satisfying mix of textures and flavors that keeps you coming back for more. Whether you’re whipping up a quick lunch or impressing guests at dinner, this Cobb Salad Recipe fits effortlessly into any occasion. You’ll enjoy the fresh, colorful presentation and the harmonious blend of salty, tangy, and rich elements. Plus, it’s wonderfully simple to prepare in just 20 minutes!

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Ruby’s Reasons to Try

Flavor Explosion: Why the dish is unforgettable.
Foolproof Steps: Clear directions for success.
Versatile Appeal: Works for weeknights or special dinners.
Prep-Friendly: Easy make-ahead and storage perks.

What You’ll Need

The image shows a white bowl filled with a colorful layered salad, placed on a white marbled surface with a black and white striped cloth beside it. Inside the bowl, the bottom layer is light green chopped lettuce. On top are five distinct layers: on the left, pieces of cooked chicken with white crumbled cheese over it; next to that, several slices of avocado with a smooth green color; in the middle, a thick layer of crispy brown bacon pieces; followed by a row of bright red and yellow sliced cherry tomatoes; and on the right, quarters of hard-boiled eggs with bright yellow yolks and white edges. A small jar of creamy light yellow dressing and a bowl with more white cheese can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

6 cups chopped Romaine lettuce: Crisp and refreshing; swap half with watercress for a peppery kick.
2 chicken breasts, grilled and chopped: Adds savory protein—can substitute with turkey or tofu for a twist.
8 slices cooked bacon, chopped: Brings that irresistible smoky crunch; use pancetta as an alternative.
4 hard boiled eggs, cut lengthwise into quarters: Creamy and rich, balancing the savory flavors.
1 cup cherry tomatoes, halved: Juicy and sweet bursts that brighten every bite.
2 avocados, sliced: Silky texture and buttery taste; ripe but firm is ideal.
4 oz crumbled Roquefort cheese: Sharp and tangy—swap for blue cheese or feta if preferred.
2 tablespoons chopped chives: Fresh garnish to lift the flavors.
Kosher salt and ground black pepper: To taste, essential for seasoning.
Dressing: 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic (minced), 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper—creates a perfectly balanced tangy-sweet finish.

Gear Up Like a Pro

With the right tools, prepping this Cobb Salad Recipe becomes smooth and enjoyable. Think sharp knives, quality mixing bowls, and basic measuring spoons to keep things precise and easy.

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Kitchen Gear Guide

Essential tools and why they matter—plus optional gadgets that make prep easier.

Step-by-Step: Cooking Cobb Salad Recipe

Ready to master this colorful Cobb Salad Recipe? Follow these simple steps, and soon you’ll savor every mouthwatering bite.

Prepare the Greens: Start by chopping your Romaine lettuce (and watercress, if using) into bite-sized pieces. The freshness and crunch of your greens set the foundation.
Grill and Chop Chicken: Season the chicken breasts lightly with salt and pepper. Grill until perfectly golden and juicy, then chop into neat chunks so every forkful has protein.
Cook Bacon Until Crispy: Fry your bacon slices until sizzling and crisp. Drain on paper towels and chop into small pieces that add irresistible smoky crunch.
Boil and Quarter Eggs: Place eggs in boiling water for 10-12 minutes, then cool in ice water before cutting lengthwise into quarters for creamy richness.
Slice Avocados and Halve Tomatoes: Use ripe but firm avocados for silky slices; halved cherry tomatoes give juicy bursts of sweetness and vibrant color.
Arrange Your Salad: Spread the chopped greens evenly on a large platter or bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, and crumbled Roquefort cheese in attractive rows or sections on top.

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Pro-Level Tips

Grill chicken breasts on medium-high heat to lock in juicy flavor without drying. Let bacon cool on paper towels to maintain crispness. Avoid overly ripe avocados—they become mushy fast. Dress the salad just before serving to keep the greens fresh and vibrant.

Whisk the Dressing: In a small bowl, vigorously whisk the extra virgin olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, kosher salt, and black pepper until emulsified and shiny.
Dress and Serve Immediately: Drizzle the dressing evenly over your artfully arranged salad. Season with salt and pepper, garnish with chopped chives, and dig in before the greens wilt!

Flavor Variations of Cobb Salad Recipe

A clear glass bowl holds a colorful layered salad arranged in neat vertical sections. Starting from one side, there are pieces of grilled white chicken with light brown edges, topped with crumbly white cheese. Next to that, several slices of green avocado fan out, sprinkled with small green herbs. Beside the avocado is a layer of crispy brown bacon pieces, followed by a mix of halved red and yellow cherry tomatoes. On the far side, there's a quarter of a boiled egg showing a bright yellow yolk and white outside nestled among the tomatoes. The salad sits on a white marbled surface with a blurred part of a striped cloth visible below the bowl. photo taken with an iphone --ar 4:5 --v 7

Swap grilled chicken for seared shrimp to introduce a seafood twist.
Add roasted corn kernels for a sweet, smoky note.
Use goat cheese instead of Roquefort for a milder tang.
Incorporate sliced cucumbers or radishes for extra crunch.
For a vegetarian version, replace chicken and bacon with grilled tofu and smoked tempeh.
Try a lemon vinaigrette dressing for a brighter, zestier finish.

Make-Ahead, Storage & Freezing

Keep your chopped lettuce and prepared toppings refrigerated separately to maintain freshness.
Store dressing in an airtight container in the fridge for up to one week.
Assemble salad just before serving to prevent soggy greens and avocado browning.
Cooked chicken and bacon can be stored in the fridge for 3-4 days but avoid freezing ingredients with fresh greens to preserve texture.
Hard boiled eggs keep well refrigerated for up to one week, perfect for quick salad topping.