Cobb salad is a classic salad recipe for good reason!
Crisp romaine lettuce and veggies are tossed with chicken, bacon, and cheese and drizzled with a creamy vinaigrette.
This dish isn’t just a side salad, but it’s perfect for a healthy and satisfying full meal deal!
What is Cobb Salad?
This dish, originally created by Robert Cobb of the famous Hollywood Brown Derby restaurant, is found on menus everywhere, and it’s easy to make at home.
- It combines healthy and hearty ingredients for a satisfying meal.
- It’s flavor-packed and naturally low carb, making it perfect for dinner or lunch.
- Cobb salad stands on its own as a full meal.
Ingredients for Cobb Salad
An easy trick to remember cobb salad ingredients is to use the acronym E.A.T. C.O.B.B. – Eggs, Avocado, Tomato, Chicken, Onion, Bacon, and Blue Cheese!
Lettuce – Romaine lettuce is crisp is dark green, crunchy, and crinkly so it holds all the dressing. Butter lettuce or iceberg lettuce are great options too!
Chicken – Chicken on a cobb salad can be warm or chilled, I personally prefer the chicken to be hot. In the recipe below, I pan-fry the chicken and slice it for serving.
Chicken breasts can be grilled and sliced in this recipe, or simply use shredded rotisserie or roasted chicken for cobb salad meal prep! Almost any chicken (including breaded chicken strips) will work!
Cheese – Dry crumbled cheeses like blue cheese (or feta if you’re not a blue cheese fan) are great in this salad. If you don’t have blue or feta, try shredded cheddar cheese.
Other Additions – Avocados, grape tomatoes, and onions round out this salad, but feel free to add any fresh (or leftover) veggies like corn. Use hard-boiled eggs (we make them in the air fryer).
Dressing for Cobb Salad
Cobb salad dressing can be either creamy or a vinaigrette. My favorites are ranch or blue cheese.
How to Make Cobb Salad
- Prepare and refrigerate salad dressing.
- Cook seasoned chicken cutlets in oil, per the recipe below. Remove from pan to rest.
- Place chopped romaine lettuce in the bottom of a large bowl and arrange the remaining ingredients.
- Drizzle with dressing and serve immediately.
Storing Cobb Salad
To store, keep leftover cobb salad separate from the dressing, if possible. Toss before serving or add fresh lettuce, cheese, bacon, or tomatoes to freshen up the salad.
Store dressing in a jar with a tight-fitting lid for up to 1 week.
More Main Dish Salads
Did you make this Cobb Salad recipe? Leave a rating and a comment below!
Cobb Salad
Enjoy a delicious and refreshing salad all year round, packed with chicken, bacon, cheese, and boiled eggs!
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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.
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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.
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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.
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Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and, sliced chicken.
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Drizzle with dressing and serve immediately.
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.
Calories: 643 | Carbohydrates: 13g | Protein: 45g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 925mg | Potassium: 1249mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9276IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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