Cobb Salad
A generously topped chopped salad with crisp lettuce, smoky bacon, juicy chicken, creamy avocado, eggs, tomato, and blue cheese. The sharp Dijon vinaigrette gives the rich ingredients a bright, balanced finish.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salad
- 250gRomaine Lettuce (chopped)
- 200gTomato (diced)
- 1pcsAvocado (sliced)
- 150gBacon (cooked crisp and chopped)
- 400gChicken Breast (boneless and skinless)
- 4pcsEgg
- 120gBlue Cheese (crumbled)
- 80gRed Onion (finely chopped)
Dressing
- 80mlExtra Virgin Olive Oil
- 30mlRed Wine Vinegar
- 20gDijon Mustard
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the bacon until crisp and set it aside.
- 02
Cook the chicken breast until it reaches 74°C (165°F), let it rest, then slice it.
- 03
Boil the eggs until the whites and yolks are firm, then cool, peel, and quarter them.
- 04
Arrange the romaine lettuce on a platter, then place the tomato, avocado, bacon, chicken breast, eggs, blue cheese, and red onion in neat rows on top.
- 05
Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
- 06
Drizzle the dressing over the salad just before serving.
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