Easy to Make Classic Cobb Salad

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!

We love easy salads for dinner, and this Cobb Salad is a classic. Some of our other favorites include our Panzanella Salad, Bacon Avocado Chicken Salad and Chicken Taco Salad.

classic cobb salad with ranch dressing on the side

A Lunch and Dinner Favorite

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?!

ingredients to make a classic cobb salad

What Makes a Cobb Salad?

The original Cobb salad is made with:

  • a mix of greens (iceberg lettuce, watercress, endives, and romaine lettuce). Pro tip – pat with paper towels after you wash it. No one likes a soggy salad.
  • diced tomatoes
  • 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
  • avocados
  • chives
  • 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. Add some fresh herbs, like chopped chives or parsley. Don’t be afraid to mix things up a bit.

classic cobb salad with toppings lined up on top of lettuce

Who created the Cobb Salad?

The origins of the traditional Cobb Salad come from the Brown Derby in Hollywood, CA in 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 homemade 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.
  • Season with salt and pepper. This is one of those things that everyone forgets to do but can make a huge taste difference.
  • Keep all of the ingredients bite sized. You can finely chop your lettuce, but you want everything to be about the same size for the perfect bite.

classic cobb salad drizzled with dressing

Salad for Lunch, Salad for Dinner

If you’re loving this cobb salad, try some of my other favorite salads and homemade dressings too!

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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

This easy to make Classic Cobb Salad is loaded with all the best salad toppings. Add your dressing of choice and you have a fantastic lunch!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish
Cuisine American
Servings 1 salad
Calories 1176kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 1176kcalCarbohydrates: 31gProtein: 65gFat: 88gSaturated Fat: 23gCholesterol: 534mgSodium: 2292mgPotassium: 2119mgFiber: 11gSugar: 17gVitamin A: 4180IUVitamin C: 39.5mgCalcium: 391mgIron: 4.6mg
Keyword salad

A plate of Cobb salad with dressing

 

Julie Espy

Food nerd. Cocktail enthusiast. Carboholic. Bacon addict. Basset nuzzler. Boy mom. Come eat something delicious with me at Bread Booze Bacon!

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Comments

  1. The avocado is a cool alternative to cheese. It’ll add to the flavor. The combination of egg, chicken and bacon makes it a full meal, which is why love it so much. It looks good!