Cobb Salad American (Printable)

A vibrant American salad with lettuce, chicken, bacon, avocado, tomatoes, eggs, and blue cheese.

# What You Need:

→ Salad Base

01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped

→ Proteins

03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered

→ Vegetables & Cheese

06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 oz blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped

→ Dressing

10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil

# Directions:

01 - Arrange the chopped romaine and iceberg lettuces evenly in a large salad bowl or platter.
02 - Neatly layer the diced chicken, crumbled bacon, quartered eggs, sliced avocados, diced tomatoes, and crumbled blue cheese in rows on top of the lettuce base.
03 - Whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Gradually whisk in olive oil until the dressing is emulsified.
04 - Drizzle the dressing evenly over the salad just before serving or serve it on the side for guests.
05 - Sprinkle freshly chopped chives over the salad for garnish and serve immediately to preserve freshness and presentation.

# Expert Advice:

01 -
  • It's a salad that doesn't apologize for being filling, with chicken and bacon and eggs making it genuinely satisfying.
  • Everything can be prepped ahead, so you're really just assembling something beautiful when hunger hits.
  • The blue cheese and vinaigrette combination is bright and tangy enough to make you forget you're eating something healthy.
02 -
  • Hard-boiled eggs will crack if you drop them straight from boiling water into cold water—lower them gently and give them time to cool slowly.
  • Avocado oxidizes the moment you cut it, so slice it as late as humanly possible, right before it goes on the plate.
  • The dressing separates if it sits, so whisk it again just before serving, or warn people to shake the bottle if it's on the side.
03 -
  • Toast any leftover bacon grease and whisk it into the vinaigrette instead of using all olive oil—it's a small change that tastes like you know something nobody else does.
  • Chill your bowls or platters before you assemble the salad if you have the time; cold dishes keep the lettuce crisp longer.
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