Introduction
The first time I had a Cobb salad was during a summer lunch at a small café tucked away in the city. I was craving something filling but still fresh, and the vibrant plate that arrived was nothing short of perfection—grilled chicken, creamy avocado, crisp lettuce, juicy tomatoes, hard-boiled eggs, and tangy blue cheese all layered in harmony. My friend Lina Vexley was with me that day, and she reminded me that a Cobb salad isn’t just a salad—it’s a complete meal. Since then, I’ve recreated this iconic dish countless times, each time remembering how a simple salad can feel so luxurious.
Classic Cobb Salad
Equipment
- Grill Pan
Ingredients
Salad Base
- 6 cups romaine lettuce chopped
- 2 avocados sliced
- 2 cups cherry tomatoes halved
- 4 hard-boiled eggs halved
- 1 cup blue cheese crumbled
Protein
- 2 pieces grilled chicken breasts sliced
- 1/4 cup cooked bacon chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Grill chicken breasts until golden and cooked through, about 6-7 minutes per side. Slice and set aside.
- Prepare the dressing by whisking olive oil, vinegar, Dijon mustard, salt, and pepper in a small bowl.
- On a large serving platter, arrange the romaine lettuce as the base.
- Add rows of avocado slices, cherry tomatoes, hard-boiled eggs, blue cheese, bacon, and grilled chicken slices neatly on top.
- Drizzle dressing over the salad before serving or serve it on the side.
Notes
Nutrition
How to Make Cobb Salad
Cobb salad is one of those classic American dishes that feels both indulgent and balanced. To start, grill two chicken breasts until fully cooked and golden brown. Depending on their thickness, this usually takes about 6–7 minutes per side over medium-high heat. Once done, set them aside to rest before slicing them thinly. At the same time, hard-boil four eggs, cool them under cold water, peel, and slice them in halves. Cook bacon until crispy, then chop into small pieces for extra crunch and flavor.
Prepare the fresh base of the salad by chopping six cups of romaine lettuce and spreading it evenly across a large serving platter. Next, halve two cups of cherry tomatoes and slice two ripe avocados. Arrange these ingredients neatly over the lettuce in rows, alongside the halved eggs, crumbled blue cheese, and bacon. The presentation is part of what makes a Cobb salad so appealing—each component gets its moment to shine.
For the dressing, whisk together three tablespoons of olive oil, two tablespoons of red wine vinegar, and a teaspoon of Dijon mustard. Season with salt and freshly cracked black pepper. This simple vinaigrette ties all the elements together without overpowering the bold flavors of the toppings.
Finally, slice the grilled chicken and add it as the final touch to your salad platter. Drizzle the dressing just before serving or place it on the side for individual preference. Cobb salad is not only colorful and visually striking but also a well-rounded meal packed with protein, healthy fats, and refreshing vegetables. It’s perfect for lunch, dinner, or even as a show-stopping centerpiece for a gathering.
Conclusion
Cobb salad is proof that a salad can be both hearty and refreshing. With its combination of grilled chicken, creamy avocado, crisp vegetables, eggs, bacon, and blue cheese, it delivers on both flavor and nutrition. Inspired by Lina Vexley’s love for wholesome, balanced meals, this recipe captures the essence of comfort food while remaining light enough to enjoy any day of the week. Whether served as a quick weeknight dinner or as a crowd-pleaser at a gathering, Cobb salad is a timeless dish that always satisfies.