Cobb Salad Recipe

This Cobb Salad is as tasty as it is beautiful with crisp bacon, sun-ripened tomatoes, hard-boiled eggs, and gorgonzola cheese. Whip up the avocado ranch dressing in no time at all and take this salad over the top.

Course main meal salad

Cuisine American

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Prep Time 25

Cook Time 10

Servings servings

Calories 661kcal

Author Beth Pierce

Ingredients

Cobb Salad Dressing

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 clove garlic, pressed or minced
⅓ cup extra virgin olive oil
kosher salt to taste
freshly ground black pepper to taste

Cobb Salad

2 chicken breasts
⅔ cup bottled Italian dressing
6 cups chopped romaine lettuce
6 slices cooked bacon coarsely chopped
4 hard-boiled large eggs peeled and quartered
1 cup cherry tomatoes halved
¼ cup red onion thinly sliced
2 avocados, diced
1 lemon juiced
5 ounces blue cheese

Instructions

In a small bowl, whisk the red wine vinegar, Dijon mustard, lemon juice, granulated sugar, garlic, and olive oil. Season with salt and black pepper to taste.
Marinate the chicken in the Italian dressing for about 30 minutes. Grill the chicken in a 375-400 degree preheated grill for about 10-12 minutes or until it reaches an internal temperature of 165 degrees, flipping halfway through. Cover loosely with an aluminum foil tent.
Fill salad bowl or salad platter with greens. Top with bacon, eggs, tomatoes, and red onion.
Brush or spritz the sliced avocado with lemon juice. Add the avocado to the top of the salad. Dice the cooked chicken and add it to the salad.
Top with the blue cheese. Drizzle with the dressing and toss to coat.

Notes

Store the salad and the dressing separately in the refrigerator until ready to serve.
Leftovers will hold up for about 24 hours, but the lettuce will not be as crisp.

Nutrition