Description
This classic Cobb salad is the perfect blend of fresh greens, crispy bacon, juicy chicken, hard-boiled eggs, creamy avocado, and tangy blue cheese. Finished with a simple vinaigrette, it’s satisfying, wholesome, and perfect for lunch or dinner.
Ingredients
For the Salad:
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6 cups chopped romaine lettuce (or a mix of romaine and spring greens)
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2 cups cooked chicken breast, diced or sliced (grilled or rotisserie)
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4 slices bacon, cooked and crumbled
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2 hard-boiled eggs, peeled and quartered
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1 avocado, diced
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1 cup cherry tomatoes, halved
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1/2 cup crumbled blue cheese (or feta for a milder option)
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1/4 cup chopped green onions (optional)
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon honey or maple syrup
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Salt and pepper, to taste
Instructions
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Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, salt, and pepper. Set aside.
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Assemble the salad:
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Spread chopped lettuce evenly in a large serving bowl or on a platter.
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Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows or sections over the greens.
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Sprinkle with green onions if using.
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Serve: Drizzle with the vinaigrette just before serving, or serve the dressing on the side.
Notes
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Make it your own: swap chicken for turkey, use goat cheese or cheddar, or toss in cucumbers or radishes.
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For meal prep, keep dressing separate until ready to eat.
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Want it vegetarian? Skip the bacon and chicken and add chickpeas or tofu.