I’ve always loved a well-made Cobb salad, but finding the right balance of flavors and textures can be tricky. This recipe brings together crisp lettuce, juicy chicken, smoky bacon, and creamy avocado, all tied together with a tangy homemade dressing. It’s a dish that feels indulgent yet fresh, perfect for any occasion. If you’re looking for a salad that’s as satisfying as it is simple, this one might just become your new favorite.
Recipe
If there’s one salad that never fails to impress, it’s this homemade Cobb salad—packed with layers of flavor, texture, and color that make it anything but boring. Forget sad, wilted greens; this is a hearty, crave-worthy meal that balances creamy avocado, crispy bacon, tender chicken, and tangy blue cheese in every bite.
What sets it apart? Fresh, high-quality ingredients and a homemade dressing that ties everything together with just the right punch of brightness. I’ve made this countless times for everything from quick weeknight dinners to backyard gatherings, and it always disappears fast.
Trust me, once you try this version, you’ll never go back to store-bought salads again. Ready to make the ultimate crowd-pleaser? Let’s get started.
Ingredients
Building the ideal Cobb Salad begins with choosing the freshest, highest-quality ingredients. The charm lies in the harmony of textures and flavors, so each element plays a vital role. Here’s what you’ll require, along with some chef-endorsed tips and substitutions to guarantee your salad stands out.
Greens & Base:
- Romaine lettuce: Crisp and sturdy, it’s the perfect base. Replace with butter lettuce for a gentler flavor.
- Iceberg lettuce: Provides crunch. Omit if you prefer only romaine.
Proteins:
- Grilled chicken breast: Season liberally for optimal flavor. Rotisserie chicken works in a pinch.
- Crispy bacon: Bake it for uniform crispiness—just lay strips on a sheet pan at 375°F for 15–20 minutes.
- Hard-boiled eggs: Cook them flawlessly by boiling for 9–10 minutes, then cooling in ice water for easy peeling.
Vegetables:
- Cherry tomatoes: Sweet and juicy. Halve them for easier eating.
- Avocado: Creamy and rich. Add it just before serving to prevent browning.
- Cucumber: Adds invigorating crunch. English cucumbers are less seedy.
Cheese & Extras:
- Blue cheese: A must-have for that tangy kick. Substitute with feta if blue cheese isn’t your thing.
- Red onion: Thinly slice for a sharp bite. Soak in cold water for 5 minutes to soften the flavor.
Dressing:
– Red wine vinaigrette: Whisk together red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Bottled vinaigrette works, but homemade enhances the dish.
Optional Enhancements:
- Chives or parsley: A sprinkle adds brightness and color.
- Croutons: Homemade or store-bought for extra crunch.
How to Make the Best Classic Cobb Salad Recipe
1. Cook the bacon: In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain. Crumble once cooled.
*Why*: Crispy bacon adds texture and smoky flavor. Draining removes excess grease.
2. Hard-boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Cool, peel, and chop.
*Pro tip*: Older eggs peel easier. Ice bath stops cooking for perfect yolks.
3. Prep the veggies: Chop romaine lettuce, dice tomatoes, slice avocado, and thinly slice red onion.
*Watch out*: Toss avocado with lemon juice to prevent browning.
4. Cook the chicken: Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through (165°F). Let rest, then dice.
*Shortcut*: Use leftover or rotisserie chicken to save time.
5. Assemble the salad: Arrange lettuce in a bowl. Neatly arrange rows of chicken, bacon, eggs, tomatoes, avocado, blue cheese, and onion.
*Visual cue*: Keep ingredients separate for a classic Cobb look.
6. Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Drizzle over salad just before serving.
*Flexibility*: Swap ranch or blue cheese dressing if preferred.
7. Toss and serve: Gently toss the salad or let everyone mix their own portions. Enjoy immediately.
*Why*: Tossing last keeps ingredients crisp and vibrant.
Nutrition
The nutrition information for this Homemade Cobb Salad recipe is based on standard ingredients and serving sizes. Below is the detailed breakdown per serving.
Nutrition | Amount
Calories | 450
Total Fat | 35g
Saturated Fat | 8g
Cholesterol | 120mg
Sodium | 800mg
Total Carbohydrates | 10g
Dietary Fiber | 3g
Sugars | 5g
Protein | 25g
Chef Tips
Anyone can make a great Cobb salad, but a few chef tips can take yours from good to restaurant-quality.
Always crisp your lettuce in ice water before assembling. Cook bacon to just shy of crispy—it’ll finish in the salad.
Use high-quality avocado and season it with a pinch of salt. Layer ingredients in rows for presentation, then toss gently before serving.
Finally, balance flavors with a tangy vinaigrette.
