Dinner · Lunch · Chicken
Cobb Salad
A dinner-size salad with rows of chicken, bacon, egg, avocado, tomato and blue cheese.
⏱ 35 min (20 min prep, 15 min cooking)
🍽 Serves 4 · 1 large salad
make ahead
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 2 heart Romaine lettuce, chopped
- 2 cup Rotisserie chicken, diced
- 6 strip Bacon
- 4 Eggs, large
- 2 Avocado, diced
- 1½ cup Cherry or grape tomatoes, halved
- ½ cup Crumbled blue cheese, crumbled
Dressing
- ⅓ cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon-style mustard
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large platter or 4 plates, medium saucepan, skillet, small jar with lid.
- Put the eggs in a saucepan, cover with cold water by an inch and bring to a boil. Turn off the heat, cover and let stand 12 minutes, until the yolks are firm. Cool in ice water, peel and chop.
- Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and crumble.
- Shake the dressing ingredients in a jar.
- Spread the romaine on a platter. Arrange the chicken, bacon, eggs, avocado, tomatoes and blue cheese in rows on top. Drizzle with dressing at the table.
Make aheadCook the eggs and bacon and make the dressing up to 3 days ahead. Dice the avocado when serving.
↺ LeftoversPack the toppings and greens separately with the dressing on the side; eat within 1 day.
🧒 With kidsServe the rows separately as a build-your-own plate. Swap mild cheddar for the blue cheese.
Dairy-free swapLeave off the blue cheese.
Gluten-free swapCheck the rotisserie chicken and bacon labels.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.