Cobb Salad with Chicken Bacon (Printable)

A flavorful salad layered with chicken, bacon, avocado, eggs, and blue cheese, dressed with a tangy vinaigrette.

# What you'll need:

→ Salad Base

01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped

→ Proteins

03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered

→ Vegetables & Cheese

06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 oz blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped

→ Dressing

10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - ½ teaspoon salt
14 - ¼ teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil

# How-To Steps:

01 - In a large salad bowl or platter, arrange the chopped romaine and iceberg lettuces evenly as the foundation.
02 - Neatly arrange diced chicken, crispy bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in rows atop the lettuce.
03 - In a small bowl, combine red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Gradually whisk in olive oil until the dressing is emulsified.
04 - Drizzle the vinaigrette evenly over the salad just prior to serving or present it on the side for individual preference.
05 - Sprinkle finely chopped fresh chives generously over the top as a finishing touch.
06 - Present the salad promptly to maintain freshness; allow guests to toss or appreciate the arranged layers.

# Expert Tips:

01 -
  • It comes together in just 35 minutes but tastes like you spent an hour showing off in the kitchen.
  • The organized rows make it feel fancy enough for company but straightforward enough for a Wednesday lunch.
  • Every ingredient earns its place—nothing here is just filler.
02 -
  • If you assemble this more than 15 minutes before serving, the lettuce starts releasing water and everything gets soggy and sad—timing matters, so prep everything and dress just before the meal.
  • The key to this salad looking restaurant-quality is actually keeping those rows separate and organized until someone dives in; it's the visual clarity that makes people excited to eat it.
03 -
  • Toast your pine nuts or walnuts and add them right before serving for a depth of flavor that catches everyone off guard in the best way.
  • If you're making the dressing ahead, give it a good whisk again right before serving—the components separate slightly and need reminding to stay together.
Go back