Classic Cobb Salad Recipe

Classic Cobb Salad Recipe

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

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Ingredients

For the Salad:

• 2 cooked chicken breasts (grilled or pan-seared), diced

• 4 large eggs

• 6 slices bacon, cooked until crispy and chopped

• 1 large avocado, diced

• 1 cup cherry tomatoes, halved

• 1/2 small red onion, thinly sliced

• 1 cup cottage cheese or blue cheese crumbles

• 1 head of romaine lettuce or mixed greens, chopped

• 2 tablespoons fresh chives, chopped (for garnish)

• 1 teaspoon dried parsley (optional)

For the Dressing (simple vinaigrette):

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar or lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional)

• Salt and black pepper to taste

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Instructions

Step 1: Prepare the Chicken

Start with cooked chicken. If you don’t have leftover chicken, here’s a quick method:

• Season two chicken breasts with salt, pepper, and a pinch of garlic powder.

• Heat a skillet over medium heat and add a drizzle of olive oil.

• Cook the chicken for 6–7 minutes on each side or until golden and cooked through.

• Let it rest for 5 minutes before dicing it into bite-sized cubes.

Step 2: Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it, and let it sit for 10–12 minutes.

• Transfer the eggs to an ice bath to cool.

• Peel and cut them in halves or quarters.

For the soft-set yolk look (like in the image), boil them for just 8 minutes before cooling.

Step 3: Cook the Bacon

While the eggs are boiling, cook your bacon:

• Heat a pan over medium heat and lay the bacon strips flat.

• Cook until crispy, flipping as needed.

• Drain on paper towels and crumble once cooled.

Step 4: Chop the Vegetables and Cheese

• Cut the avocado into cubes.

• Slice cherry tomatoes in half.

• Thinly slice the red onion.

• Chop your greens into bite-sized pieces.

• If using cottage cheese, drain any excess liquid. Alternatively, use crumbled blue cheese or feta.

Step 5: Make the Dressing

In a small bowl or jar, combine:

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar or lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional)

• Salt and pepper to taste

Shake or whisk until emulsified.

Taste and adjust seasoning. You can add a minced garlic clove or a splash of balsamic vinegar for more depth.

Step 6: Assemble the Salad

In a large bowl or platter, start with a base of chopped lettuce or mixed greens. Then, arrange each topping in rows or groups for a colorful presentation:

• Chicken cubes

• Halved boiled eggs

• Crispy bacon bits

• Diced avocado

• Halved cherry tomatoes

• Red onion slices

• Cottage cheese or blue cheese

• Sprinkle chopped chives and dried parsley on top

This gives a beautiful, Instagram-worthy look.

Step 7: Dress and Serve

Drizzle the dressing over the salad right before serving, or serve it on the side. Toss everything together if you prefer a mixed presentation.

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Tips and Tricks

• Meal Prep Friendly: You can prep all the ingredients in advance and store them separately. Combine right before eating.

• Egg Perfection: For easier peeling, use older eggs and add a splash of vinegar or baking soda to the boiling water.

• Healthy Twist: Swap bacon with turkey bacon and use Greek yogurt-based dressing for a lighter version.

• Make It a Wrap: Wrap everything in a large tortilla for a Cobb Salad wrap.

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Optional Additions & Substitutions

• Cheese: Use feta, goat cheese, cheddar, or mozzarella if you don’t like blue cheese or cottage cheese.

• Greens: Arugula, baby spinach, or kale can be used instead of romaine.

• Dressing: Try ranch, Caesar, or balsamic vinaigrette for variety.

• Protein Swap: Replace chicken with grilled shrimp, turkey, tofu, or chickpeas for a vegetarian or pescatarian option.

• Nuts/Seeds: Add sunflower seeds, sliced almonds, or walnuts for crunch.

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Nutrition (Per Serving)

• Calories: ~550 kcal

• Protein: ~35 g

• Fat: ~35 g

• Carbs: ~18 g

• Fiber: ~6 g

• Sugar: ~5 g

(Note: Nutrition varies based on ingredients and dressing.)

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History of Cobb Salad

The Cobb Salad was invented in the 1930s by Robert Cobb, the owner of the famous Brown Derby restaurant in Hollywood, California. According to legend, he created the salad late one night using leftovers from the kitchen. Over time, this “accidental” creation became a staple in American cuisine.

The Cobb Salad is known for its balance of flavors and textures — creamy avocado, crispy bacon, juicy tomatoes, and hearty protein all come together in one dish. It's a favorite for those who want something filling yet fresh.

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Why You'll Love It

• Colorful and beautiful presentation

• Packed with protein and fiber

• Easy to customize

• Great for lunch, dinner, or meal prep

• No need to reheat — perfect for hot days

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Serving Suggestions

• As a Main Course: Serve as-is with breadsticks or garlic toast.

• As a Side Dish: Reduce the portion size and serve with grilled meats or soups.

• In a Buffet: Serve as part of a DIY salad bar for gatherings.

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Storage

• Store leftover components in separate airtight containers in the refrigerator.

• Use within 3 days.

• Avoid storing the assembled salad once dressed, as it will become soggy.

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Final Thoughts

The Cobb Salad is a timeless dish — healthy, filling, and endlessly versatile. Whether you're enjoying it as a hearty meal after a long day or preparing it for guests, this colorful bowl delivers both taste and nutrition. With just a bit of chopping and a few pantry staples, you can whip up a restaurant-quality salad at home in under 45 minutes.

Bon appétit!

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