5.0 from 87 votes
Cobb Salad
Enjoy a delicious and refreshing salad all year round, packed with chicken, bacon, cheese, and boiled eggs!
Prep Time
25 mins
Total Time
25 mins
Servings: 4 servings
Calories: 643 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 8 cups romaine lettuce washed and chopped
- 4 hard boiled eggs peeled and quartered
- 1 large avocado pitted and sliced
- 1 cup cherry tomatoes halved
- ½ small red onion sliced
- 8 lices Bacon cooked and crumbled
- 4 ounces crumbled blue cheese or feta cheese
Chicken
- 2 boneless skinless chicken breasts 6 to 7 ounces each
- 1 teaspoon olive oil
- 1 teaspoon Cajun Seasoning or your favorite seasoning blend
Dressing
- ⅔ cup mayonnaise
- ¼ cup sour cream
- ½ tablespoon dried parsley or 1 ½ teaspoons fresh
- ½ teaspoon dried dill or 1 ½ teaspoons fresh
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- milk as needed
- salt and black pepper to taste
Instructions
- For the dressing, whisk together mayonnaise, sour cream, dried parsley, dried dill, onion powder, and garlic powder in a small bowl. Gradually add milk to reach the desired consistency. Season with salt and pepper, then refrigerate.
- To hard boil eggs, place in a saucepan and cover with cold water 1-inch above the eggs. Bring to a rolling boil, cover, then remove from heat. Let stand for 15-17 minutes. Cool in ice water for 5 minutes, then peel and quarter.
- To make the chicken, cut the breasts horizontally to make 4 cutlets. Toss the chicken with oil and seasoning. Preheat a non-stick skillet over medium-high heat. Add chicken and cook for 3 minutes per side or until cooked through. Rest for 5 minutes and then slice into strips.
- Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and, sliced chicken.
- Drizzle with dressing and serve immediately.
Cup of Yum
Notes
- Chicken: This recipe can also be made with rotisserie chicken or leftover chicken. The chicken can be served either hot or cold. Slice the avocado right before serving.
- Dressing: To lighten up the dressing, replace the sour cream with non fat Greek yogurt. Add 1 teaspoon of red wine vinegar or Dijon mustard to the dressing if desired.
- Air Fryer Eggs: Cooking eggs in the air fryer is the easiest way to cook them. Place eggs in the air fryer (no water needed) at 250°F for 16-18 minutes. Place in a cold water bath for 5 minutes before peeling.
- Nutrition information accounts for 2 tablespoons of dressing per serving. You may have extra dressing, which can be refrigerated for up to 1 week.
Nutrition Information
Calories
643
(32%)
Carbohydrates
13g
(4%)
Protein
45g
(90%)
Fat
46g
(71%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
12g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
308mg
(103%)
Sodium
925mg
(39%)
Potassium
1249mg
(36%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
9276IU
(186%)
Vitamin C
20mg
(22%)
Calcium
242mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643
% Daily Value*
| Calories | 643 | 32% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 308mg | 103% |
| Sodium | 925mg | 39% |
| Potassium | 1249mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 9276IU | 186% |
| Vitamin C | 20mg | 22% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.