Cobb Salad
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Cobb Salad
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A light, zippy dressing brings together the juicy chicken, crispy bacon, boiled eggs, avocado, cheese and tomato in this classic Cobb salad!
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Ingredients
For the Salad:
- 2 medium chicken breasts cooked and diced*
- 6 lices thick-cut bacon cooked and diced**
- 4 large eggs***
- 1 head romaine lettuce coarsely chopped into bite-sized pieces (about 4 cups)
- 3 cups baby arugula about 3 ounces
- 1 cup Cherry or grape tomatoes or diced tomatoes of choice
- 1 medium avocado
- 2 ounces mild blue cheese or feta cheese crumbled, about 1/3 cup
- 2 tablespoons chopped fresh chives
For the Dressing:
- ¼ cup freshly squeezed lemon juice about 2 small lemons
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken and bacon (see recipe notes). Set aside.
- Hard boil the eggs: Bring a medium pot of salted water to a low boil. Gently lower the eggs into the boiling water. Let the eggs simmer at this low, gentle boil, adjusting the heat as needed, for 8 minutes for slightly jammy yolks or up to 9 minutes for fully set yolks. While the eggs cook, prepare an ice bath. As soon as the eggs’ cooking time has elapsed, use the slotted spoon to carefully plunge the eggs into the ice bath. With the back of the spoon, gently crack each shell, then return them to the water (this makes the eggs easier to peel). Peel the eggs and thinly slice or dice.
- Prepare the dressing: In a small bowl or liquid measuring cup with a spout, whisk together the lemon juice, oil, mustard, salt, and pepper.
- Shortly before serving, slice the cherry tomatoes in half. Cut the avocado into 3/4-inch dice.
- Assemble the salad: On a very large serving platter, place the romaine and arugula. Drizzle lightly the dressing, then toss to moisten and combine the greens evenly. Sprinkle with a little salt and pepper. Arrange the chicken down the center in straight line. In rows, line egg slices on one side and the bacon on the other. Place the avocado next to the bacon, and the tomatoes next to the eggs. Sprinkle the blue cheese and chives all over the top. Spoon on a little additional dressing. Enjoy immediately, with additional dressing as desired. (You also can skip the fancy block presentation, toss everything together in a giant bowl and dive in.)
Notes
- *Chicken can be prepared according to any cooking method (grilled is preferable) and then diced or shredded. See the following: Pan Fried Chicken Breast, Air Fryer Chicken Breast, Baked Chicken Breast, Grilled Chicken Breast, Crock Pot Shredded Chicken, Instant Pot Shredded Chicken, or How to Cook Shredded Chicken.
- **See Baked Bacon in the Oven or Air Fryer Bacon.
- ***See Instant Pot Boiled Eggs or boil on stovetop per recipe directions.
- TO STORE: Refrigerate leftover cobb salad in an airtight storage container for up to 3 days.
Nutrition Information
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Serving
1of 4
Calories
594kcal
(30%)
Carbohydrates
9g
(3%)
Protein
29g
(58%)
Fat
49g
(75%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
25g
Trans Fat
0.1g
Cholesterol
246mg
(82%)
Potassium
838mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1673IU
(33%)
Vitamin C
24mg
(27%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 594kcal | 30% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 49g | 75% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 246mg | 82% |
| Potassium | 838mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1673IU | 33% |
| Vitamin C | 24mg | 27% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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