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5 from 4 votes

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.
Course Main Course, Salad
Cuisine American
Keyword cobb, cobb salad, cobb salad recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 dinner salads
Calories 690kcal
Author Rachel
Cost $15-20



  • 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


  • 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.


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!


Calories: 690kcal