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    Home » Recipes » Salads

    Published: May 18, 2021 · Modified: Sep 22, 2021 by Rachel

    Traditional Cobb Salad {with Homemade Balsamic Vinaigrette}

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    This traditional cobb salad is brimming with fresh ingredients and protein-packed with grilled chicken, bacon, hard-boiled eggs, and blue cheese along with the perfect homemade balsamic vinaigrette dressing! A hearty dinner salad that satisfies.

    Colorful Cobb Salad with chopped ingredients carefully laid in a row in the bowl.
    Contents show
    1 What makes a Cobb Salad?
    2 How To Make Balsamic Vinaigrette
    3 Toppings and Variations
    4 Recipe Tips & Tricks
    5 FAQs
    6 Cobb Salad

    Looking for an easy dinner solution in the midst of the current chaos? This Classic Cobb Salad recipe never disappoints. Some of our other favorite dinner salads include Strawberry Spinach Salad, Old Fashioned Cucumber Salad, and Tangy Greek Salad.

    What’s the best thing about a salad? The toppings of course! The Cobb is like a greatest hits list. Simple romaine is transformed into a palette pleasing medley of flavors including blue cheese crumbles, egg halves, avocado, and bacon (of course!).

    This is such a beautiful salad; I like to serve it family style with the dressing on the side. Choose a pretty platter and arrange the ingredients in individual rows across the bed of chopped Romaine. My 11-year-old son enjoys helping with this task. It’s the perfect recipe for budding chefs to assist with!

    What makes a Cobb Salad?

    Look at all those toppings!

    Close up of cobb salad ingredients neatly chopped in clean lines and laid upon salad.

    Below is an overview of the specific toppings I use and any substitutions:

    Hard boiled Eggs: You can easily make hard boiled eggs yourself using fresh eggs, or you can purchase pre-made hard boiled eggs from your local grocery store.

    Tomatoes: You can use halved Cherry, Roma, or Grape tomatoes. You can also use diced Heirloom, Beefsteak, or Campari tomatoes.

    Avocados: Hass avocados are the most commonly used variety, although there are many with slight differences. When perfectly ripened, they should be dark green in color. The best way to determine if it is ripe, however, is going by feel. It should be somewhat soft with gentle pressure applied to the skin. If it’s mushy, or you can feel the skin separating from the flesh, it’s over ripened and shouldn’t be used for salads but for your favorite guacamole recipe.

    Blue Cheese Crumbles: I use Roquefort Blue Cheese, but if blue cheese is not your thing, feel free to swap it out! The recipe can easily be tweaked by substituting goat cheese, feta or gorgonzola.

    Danish and Gorgonzola will have the mildest flavor. Stilton blue cheese will be slightly stronger. If you prefer a tangy, pungent blue cheese flavor, Maytag and Roquefort are your best bet.

    Chicken: This salad makes perfect use of a store-bought rotisserie chicken. Make sure the chicken is completely cooled and pull the meat from the bone using two forks to shred into bite-sized pieces.

    Bacon: You can use thin cut or thick cut bacon. Turkey bacon is also a good choice if you are looking to cut a few calories.

    Balsamic Dressing: Although vinaigrette is the classic pairing for a Cobb salad, ranch, blue cheese, or Italian may be substituted if you favor creamy salad dressings.

    How To Make Balsamic Vinaigrette

    A simple homemade balsamic vinaigrette allows the individual flavors to shine. I’ve included the recipe below. This vinaigrette recipe is light, tasty and easily concocted with common kitchen staples. Simply place in a presence cruet and go.

    Balsamic Vinaigrette dressing ingredients with text labels.

    Here is an overview of what you will need and what I use to make salad dressings:

    Balsamic Vinegar – You can use white or regular (black) balsamic vinegar. White Balsamic tends to be less syrupy with a cleaner aftertaste. I honestly used white balsamic just for the photos, so either is good.

    Light Oil – I use a very light tasting olive oil, but grapeseed and vegetable oil are a little milder in taste.

    Dijon Mustard – I use stone-ground Dijon mustard since that is what I have in the pantry.

    Honey – I use honey that I have in the pantry, but agave nectar or stevia would work.

    Minced Garlic – 1 clove of fresh garlic or 1 teaspoon of store-bought minced garlic is perfect.

    Cruet Bottle of White Balsamic Salad Dressing with ingredients scattered around.

    Making this salad dressing is as easy as whisking together the ingredients in a small dish. It may settle and separate as it sits, so give a good stir before putting on the salad.

    Homemade light vinaigrette salad dressing poured over cobb salad.

    Toppings and Variations

    What I love about salads is that it’s so easy to modify ingredients to suit your personal preferences:

    • Cheese: Blue cheese, Feta, Goat, or shredded cheddar can be substituted in equal amounts.
    • Croutons: You can add about a cup of store-bought or homemade croutons for a bit of crunch.
    • Onions: Red onions or chopped green onions are delicious on Cobb salad. They compliment the tanginess of the blue cheese and vinaigrette perfectly.
    • Protein: You may add to the chicken or swap it out with grilled steak, salmon, or deli sliced turkey and ham.
    • Olives: Add a little saltiness to your Cobb salad with about a half cup of sliced black or green olives.

    Recipe Tips & Tricks

    • This salad makes great use of rotisserie chicken from the grocery store.
    • You can use a variety of dressings, from blue cheese or French to vinaigrettes. Just be sure to wait to add the dressing just before serving.
    • Season with salt or pepper. Freshly cracked pepper on a salad makes the flavors pop!
    • Keep all of the ingredients bite sized. You can finely chop the bacon, but everything else should be about the same size for the perfect bite.

    Serve: The beauty of this salad is that is a filling stand-alone dish. I might add a crusty loaf of bread if desired. You can also pair with warm soups like French Onion, Italian Sausage and Kale Soup, or Chicken and Wild Rice Soup.

    Storage: The salad dressing will be good in a sealed container for up to 3 weeks. Refrigerate after opening and shake well before serving. Extra salad can be store together for up to 4 days in a tightly covered container, with the dressing separate.

    Make Ahead Tips: If you want to get a head start on your prep for this recipe, make some extra chicken the night before and cook your bacon and hard-boiled eggs ahead of time. That way you can grab everything you need from the fridge and whip up this salad!

    SALAD FOR LUNCH, SALAD FOR DINNER

    If you’re loving this salad, try some of my other favorite salads and homemade dressings too!

    • Asian Salad with Peanut Dressing
    • Strawberry Spinach Salad
    • Easy Chopped Greek Salad with Homemade Greek Dressing
    • Tangy Sweet Chickpea Chopped Salad

    FAQs

    What can I serve with Cobb salad?

    Serve with a fresh loaf of warm crusty bread and you’ve got a satisfying meal you can feel good about feeding your family.

    Can this Cobb salad be eaten as leftovers?

    Yes! This can be eaten as leftovers for a few days if kept in a sealed container in the refrigerator with the dressing separate. I recommend keeping the avocado separate to prevent oxidation. Also, if you plan to make it for prepped meals, make sure the chicken is cooled before adding.

    What is the difference between Cobb Salad and Chef Salad?

    The main difference is that a Cobb traditionally has blue cheese crumbles whereas a chef places more emphasis on two or three meat choices to include ham and turkey.

    Are Cobb Salads healthy?

    The idea of healthy is subjective. This salad is low carb, gluten-free, and has quite an array of nutrients from all the different ingredients, plus lots of protein and healthy fats. However, depending on your ratio of ingredients and choice of salad dressing, it can have a lot of calories and fats.

    Traditional Cobb Salad highlights each ingredient neatly laid upon salad. Wooden spoons and gray & white striped napkins in the background.
    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Cobb salad overhead with avocado, eggs, tomatoes, blue cheese crumbles, bacon, and chicken in a bowl.

    Cobb Salad

    Traditional Cobb Salad with fresh ingredients and layered with satisfying proteins for a simple easy-to-prep dinner solution. Includes recipe for homemade honey balsamic vinaigrette.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Salad
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 4 dinner salads
    Calories: 690kcal
    Author: Rachel
    Cost: $15-20

    Ingredients

    Salad

    • 10 ounces chopped romaine
    • 1 ½ cup grape tomatoes sliced in half
    • 8 ounces cooked chicken fried or grilled, sliced
    • 1 cup blue cheese crumbles
    • ½ avocado chopped or sliced
    • 6 oz cooked bacon slices about 6 slices
    • 4 hardboiled eggs peeled and quartered

    Balsamic Dressing

    • ½ cup light tasting olive oil
    • 4 tablespoon balsamic vinegar
    • 2 teaspoon honey
    • 1 teaspoon dijon mustard
    • 1 garlic clove minced

    Instructions

    • Combine all the balsamic dressing ingredients in a bottle or mason jar. Close the lid and shake vigorously. If you do not have a bottle with lid, whisk in a bowl. Store at room temperature until needed. Re-shake if the ingredients have separated.
    • [Pre-prep] Sauté chopped bacon in a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Peel and quarter hard-boiled eggs. Grill the chicken to preferred doneness. Allow to rest and cool. Chop the chicken into bite-sized pieces.
    • Chop, rinse and spin romaine lettuce and arrange on a platter or in a large salad bowl. Arrange remaining salad ingredients (avocado, chicken, eggs, tomatoes, blue cheese, and bacon) in rows over lettuce.
    • Drizzle dressing just before serving or serve on the side and allow guests to add their own.

    Notes

    General Tips
    • You can use a variety of dressings, from blue cheese or French to vinaigrettes. Just be sure to wait to add the dressing just before serving.
    • Season with salt or pepper. Freshly cracked pepper on a salad makes the flavors pop!
    • Keep all of the ingredients bite sized. You can finely chop the bacon, but everything else should be about the same size for the perfect bite.
    Serve: The beauty of this salad is that is a filling stand-alone dish. I might add a crusty loaf of bread if desired. You can also pair with warm, light soups.
    Store: The salad dressing will be good in a sealed container for up to 3 weeks. Refrigerate after opening and shake well before serving. Extra salad can be store together for up to 4 days in a tightly covered container, with the dressing separate.
    Make Ahead Tips: If you want to get a head start on your prep for this recipe, make some extra chicken the night before and cook your bacon and hard boiled eggs ahead of time. That way you can grab everything you need from the fridge and whip up this salad!

    Nutrition

    Calories: 690kcal
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
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      Recipe Rating




    1. Megan says

      March 25, 2021 at 6:01 pm

      5 stars
      My family loved this salad recipe.

      Reply
    2. Alex says

      October 18, 2020 at 11:19 am

      5 stars
      This dressing is to die for. My new go to for salad night.

      Reply
    3. gmail email login says

      April 03, 2020 at 8:40 am

      5 stars
      Can’t wait to try this recipe! Thank you so much for updating!!

      Reply

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