This easy to make Classic Cobb Salad is loaded with all the best salad toppings. Just add your dressing of choice and you have a fantastic lunch or lighter dinner option!
Classic Cobb Salad Recipe
I love a great salad and the Cobb Salad has been at the top of my list for years! Just about every restaurant has one on the menu and it’s a full meal. The ratio of lettuce to toppings is perfect and you can add your favorite dressing to taste. What’s not to love about that?!
What Makes a Cobb Salad?
The original Cobb salad is made with ,,, , and .
- a mix of greens (iceberg lettuce, watercress, endives, and romaine lettuce)
- bacon (try cooking your bacon in the oven for less mess!)
- chicken (our grilled chicken or baked chicken are great, flavorful options; just no fried chicken)
- hard boiled eggs
- Roquefort (bleu) cheese
- red wine vinaigrette
Obviously, I’ve mixed things up a bit here and made it my own. You can absolutely make this salad to your tastes. I’ve seen Cobb salads with red onion and cucumber, Southwestern Cobb salads with corn and black beans, and even deli ham and turkey, shrimp, or crab in place of the grilled chicken. So don’t be afraid to mix things up a bit.
Who created the Cobb Salad?
The origins of the Cobb Salad come from the Brown Derby in Hollywood, CA in the 1937 and was named for the restaurant’s owner Robert Howard Cobb after he threw a bunch of leftover ingredients together late at night. He tossed the salad in French dressing and the Cobb salad was born. Personally, I don’t care how this salad happened…I’m just happy it did!
Recipe tips and tricks
- If you want to get a head start on your prep for this recipe, make some extra chicken the night before and cook your bacon ahead of time. That way you can grab everything you need from the fridge and whip up this salad whenever a craving hits!
- This salad will taste great with a variety of dressings, from blue cheese or ranch to vinaigrettes. Just be sure to wait until serving to add the dressing or the lettuce will wilt and become mushy.
- Don’t forget to make some hard boiled eggs ahead of time so you can add them to your salad. Cook a few extra so you can whip up some egg salad for lunch the next day.
Salad for Lunch, Salad for Dinner
If you’re loving this cobb salad, try some of my other favorite salads and homemade dressings too!
- Asian Salad with Peanut Dressing
- Lemon Kale Caesar Salad
- Homemade Blue Cheese Dressing
- Chopped Wedge Salad
- Honey Mustard Dressing
Classic Cobb Salad
- 3 strips bacon
- 1 boneless, skinless chicken breast
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes
- 1/2 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing)
- Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until bacon is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest.
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken. Crumble blue cheese and place next to bacon.
- Serve with blue cheese or ranch dressing on the side.