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This vibrant Cobb Salad brings together crisp greens, savory chicken, smoky bacon, creamy avocado, and tangy blue cheese for a meal that is as satisfying as it is colorful. It is my ideal lunch on a busy day because you get protein, healthy fats, and crunch all in one bowl with a homemade vinaigrette that lifts every bite.
The combination of crispy bacon and creamy avocado is one I crave all year long. I first made this salad as a quick weeknight dinner and now it is my go-to for lunches with friends or Sunday meal prep.
Ingredients
- Mixed salad greens: choose a mix of romaine iceberg and watercress for crispness and flavor variation The fresher the greens the better so look for vibrant color and no wilted leaves
- Cooked chicken breast: use leftover roasted or rotisserie chicken for quick prep or poach your own for tenderness Aim for juicy and well-seasoned pieces
- Bacon: select thick-cut bacon for extra crunch and smoky flavor Cook until just crisp to avoid being too hard
- Large eggs: hard boil for creamy texture and added protein A slightly jammy yolk gives nice richness
- Avocado: ripe but firm adds creamy buttery goodness Look for one with dark skin that gives slightly when gently pressed
- Cherry tomatoes: sweet and juicy for a pop of brightness Choose tomatoes that are firm and glossy
- Blue cheese: crumbly with a tangy punch Go for a good quality block and crumble it yourself for best taste
- Red onion: thinly sliced for sharpness and crunch A red onion that is firm with tight skin will have the best flavor
- Salt and pepper: freshly ground brings all the flavors together Use flake salt for a pop of crunch if you have it
- Red wine vinegar: provides sharpness and zip to the dressing Choose a high-quality bottle for best results
- Extra virgin olive oil: rich and fruity forms the base of a balanced vinaigrette Pick cold-pressed for flavor
- Dijon mustard: acts as an emulsifier and brings a subtle kick
- Worcestershire sauce: adds umami depth to the dressing
- Garlic: minced for robust flavor in the vinaigrette Fresh is always best for this dressing
Step-by-Step Instructions
- Prepare the Salad Greens:
- Rinse all your chosen greens thoroughly under cold water then spin or pat them dry as moisture will dilute your dressing and wilt the leaves Chop or tear the greens into bite-size pieces and place them in a very large salad bowl
- Cook the Bacon:
- Lay bacon slices in a cold skillet and cook over medium heat turning as needed until each strip is evenly golden and crisp Remove and drain on paper towels then when cool crumble into small chunky bits
- Prepare the Dressing:
- In a small mixing bowl whisk together the red wine vinegar olive oil Dijon mustard Worcestershire sauce and minced garlic Whisk vigorously until the mixture is slightly thickened and glossy Season with salt and pepper and set aside
- Assemble the Salad:
- On top of your bed of greens arrange the diced chicken bacon crumbles chopped hardboiled eggs diced avocado halved cherry tomatoes crumbled blue cheese and sliced red onion in neat rows or sections This makes for beautiful presentation and ensures each bite has some of everything
- Dress the Salad:
- Just before serving drizzle the dressing evenly over the entire salad or serve it on the side Toss gently if you want every leaf coated or let everyone add their own amount at the table
- Serve:
- Dish out immediately so all the fresh flavors and textures are at their best Enjoy on its own or as part of a larger spread
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My secret favorite ingredient is the bacon and I always add a little extra just for good measure The first time I made this for my family everyone went back for seconds and asked for it again the next weekend
Storage Tips
Keep all your toppings in separate containers in the fridge for up to three days so nothing gets soggy Only slice the avocado when ready to serve as it browns quickly The dressing holds up well for a week in a tightly sealed jar just shake before using
Ingredient Substitutions
Swap out blue cheese for feta or goat cheese if you want something milder Use turkey bacon or tempeh for a lighter or vegetarian version Chickpeas or chickenseasoned tofu easily replace the chicken for a plant based dish
Serving Suggestions
Serve this salad with a chunk of crusty bread or a cup of soup for a more complete meal It pairs well with grilled corn in summer or a baked potato in winter For gatherings set all the toppings out buffet style so everyone can compose their perfect plate
The History of Cobb Salad
The Cobb salad was created at the Brown Derby restaurant in Los Angeles and is rumored to be the result of a late night kitchen raid by owner Bob Cobb It has stood the test of time because the arrangement of ingredients makes every bite a new adventure No wonder it is a classic
Recipe FAQs
- → What kind of greens should I use?
Use a mix of romaine, iceberg, and watercress for a blend of textures and flavors.
- → How do I keep avocado from browning?
Squeeze a bit of lemon juice over diced avocado before adding it to your salad.
- → Can I make the dressing ahead of time?
Yes, the dressing can be made up to a week ahead—just refrigerate and shake well before using.
- → Is there a substitute for blue cheese?
You can use feta, goat cheese, or even skip the cheese entirely for a different taste.
- → How can I make this vegetarian?
Omit bacon and swap chicken for grilled tofu or chickpeas for a vegetarian variation.
- → What else can I add for crunch?
Try adding croutons or toasted nuts like almonds or walnuts for extra texture.