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Cobb Salad Recipe

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Classic American cobb salad with layers of chicken, bacon, eggs, blue cheese, avocado and tomatoes on crisp romaine lettuce with tangy vinaigrette.

 

Ingredients

Scale

Chicken:

  • 400g/14 oz chicken breast (2 pieces)
  • 1/4 tsp cooking/kosher salt
  • 1/4 tsp black pepper

Cobb Salad:

  • 200g/7oz streaky bacon strips
  • 4 x 9 minute boiled eggs, quartered
  • 12 cups cos/romaine lettuce (1 large head, 2 small), chopped
  • 2 large tomatoes, cut into 8 wedges then halved
  • 2 avocados, cut into large pieces
  • 200g/7oz gorgonzola dolce or roquefort, crumbled
  • 2 tbsp chives, finely chopped

Dressing:

  • 1 tbsp dijon mustard
  • 5 tbsp extra virgin olive oil
  • 5 tbsp apple cider vinegar
  • 3/4 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp eschallot (US: shallot), very finely minced
  • 1/2 tsp white sugar

Instructions

  1. Prepare dressing by combining all dressing ingredients in a jar and shaking vigorously until well mixed.
  2. Poach chicken breasts until fully cooked (about 20 minutes). Cool to room temperature, then cut into cubes. Toss with salt, pepper and 2 tablespoons of dressing.
  3. Cook bacon in a cold, non-stick pan without oil. Heat on medium-high, cook for 2 minutes until golden, flip and cook another 1½ minutes. Drain on paper towels, then chop when cool.
  4. Boil eggs for 9 minutes, then cool, peel and quarter them.
  5. Spread lettuce on a large platter. Arrange ingredients in neat rows: eggs, bacon, avocado, tomato and chicken.
  6. Crumble blue cheese over the top and sprinkle with chives.
  7. Serve dressing on the side so everyone can dress their portion to taste.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: cobb salad, chicken salad, blue cheese salad, layered salad, classic American salad