So, Why Am I Always Making Cobb Salad?
Alright, let me tell you—Cobb Salad is one of those dishes I started making when I had no clue what to do with half a fridge full of random leftovers. Remember that one time you get home from work, open the fridge, and just kinda stare? Yep, that’s how this all started for me. The first time was basically an accident, but it turned out so good my husband actually asked for seconds (he’s not exactly a salad guy). And I’ve been hooked ever since. I mean, it feels fancy, but it’s honestly just a bunch of goodies piled together—sometimes in a slightly chaotic way. Isn’t that what real food’s about?
Why You’ll Love This Cobb Salad (Or At Least Tolerate It)
I make this when I want something that feels like a meal but doesn’t require wrestling with the oven for an hour. My family goes crazy for this because it’s got a bit of everything—crispy bacon, creamy avocado, juicy chicken (or whatever leftover protein I can scrounge up). Sometimes, though, I curse at the number of bowls I seem to dirty up every time—can’t win ‘em all. But honestly, the best part for me is sneaking bites of bacon while nobody’s watching (pro tip: make extra!).
What You’ll Need (But You Can Totally Improvise)
- 2 large chicken breasts, cooked & sliced (or rotisserie chicken when I’m in a pinch…or just lazy!)
- 6 rashers of streaky bacon, crispy (I use whatever’s in the fridge—turkey bacon if that’s all I’ve got)
- 3 hard-boiled eggs, peeled & quartered (my grandmother used to insist on farm eggs, but supermarket ones work too)
- 1 large ripe avocado, sliced (I sometimes use guacamole if I can’t find an avocado that isn’t rock hard)
- 150g (about one heaping cup) cherry tomatoes, halved—though I won’t judge if you use regular tomatoes chopped up
- 120g (about 4 oz) blue cheese, crumbled—or feta if you’re not a blue cheese fan (some days I just use cheddar, don’t tell the salad police)
- 1 small head romaine lettuce, chopped (or iceberg, or honestly, whatever leafy green survives my fridge)
- Handful of chopped fresh chives (optional, but it makes it look fancy, right?)
- Salt & pepper (to taste, obviously)
- For the dressing:
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 6 tbsp olive oil (but I’ve used that random bottle of sunflower oil before—didn’t hate it!)
- 1 clove garlic, minced (or garlic powder if you’re in a rush)
- Pinch of sugar (I always forget this, but it helps!)
- Salt & pepper to taste
Alright, Let’s Throw This Cobb Salad Together
- Cook the chicken. If you’re not using leftovers (like I usually do), grill or pan-fry the chicken breasts with a sprinkle of salt and pepper. Let them cool a few minutes, then slice ’em up. This is where I usually sneak a taste—just to “check the seasoning,” you know?
- Fry the bacon. Get it nice and crispy, but not burnt (unless you like it that way, I won’t judge). Set aside on some paper towels.
- Boil the eggs. I do about 8 minutes for that perfect, just-set yolk. Don’t worry if you overdo them a bit—nobody’s grading you.
- Prep the veg. Chop the lettuce, halve the tomatoes, slice the avocado. I like to keep everything in little piles so it looks all neat and Instagrammable—but let’s be honest, it’ll get mixed together anyway.
- Whisk the dressing. In a jam jar (my favorite hack), shake up the vinegar, mustard, oil, garlic, sugar, salt, and pepper. I always somehow get dressing on my shirt, so if you’re tidier than me, kudos.
- Assemble the salad. Lay out the lettuce as a base. Then line up the chicken, bacon, eggs, avocado, tomatoes, blue cheese, and chives in rows on top. Or just toss it all in a bowl if you’re in a hurry—no shame.
- Drizzle with dressing right before eating. Don’t worry if it looks like a mess at this stage—it always does!
My Cobb Salad Notes (Stuff I Learned the Hard Way)
- Don’t skip the salt in the dressing. I always thought it didn’t matter until I tried it without—big mistake. Trust me.
- If the avocado’s not perfectly ripe, mash it up with a teeny squeeze of lemon juice. Actually, I find it works better if I just use whatever’s softest.
- Leftover roast chicken gives it a deeper flavor, but store-bought rotisserie is 100 percent fine. On second thought, it’s probably my favorite shortcut.
Variations I’ve Tried (And That One That Flopped…)
- Swap grilled shrimp for chicken—works a treat if you’re feeling fancy. My sister loves this one.
- Try goat cheese instead of blue cheese—less tangy, more creamy. I dig both versions.
- I once tried adding roasted sweet potato cubes. Didn’t vibe with it, honestly—tasted odd, but maybe it’s just me?
- For a veggie version, skip the chicken and bacon—add roasted chickpeas for crunch.
What If You Don’t Have a Salad Spinner?
Honestly, I used to think a salad spinner was essential. But then I just wrapped the lettuce in a clean tea towel and gave it a quick whizz around outside (okay, careful where you fling it if you’ve got nosy neighbors). Works a treat, saves some cupboard space.
How to Store Leftovers (But Good Luck Having Any!)
If you miraculously have leftovers, keep the dressing separate and stash the salad in an airtight container. Should be good for a day—though honestly, in my house it never lasts more than a day! The avocado gets a bit sad after a while, but a squeeze of lemon helps.
How Do I Serve This? (Besides Just Eating It Out of the Bowl…)
I love serving Cobb Salad piled up on a big platter in the middle of the table—everyone grabs what they want, and it makes dinner feel a bit more like an occasion. My kids like to pick out their favorite bits (usually bacon), and sometimes I even throw some homemade croutons on top, just because carbs are happiness. If I’m feeling extra, I’ll toast up some crusty bread—delish!
Pro Tips (AKA: Things I Messed Up So You Don’t Have To)
- Don’t try to cut corners on cooling the eggs fast—one time I peeled them hot and, ouch, regrets were had.
- I once rushed the bacon and ended up with soggy strips. Let it get crispy—it’s worth the wait.
- Layering the lettuce first actually keeps everything crispier. I didn’t believe it either, but now I’m convinced.
FAQ (Because Friends and Family Actually Ask These Things)
- Can I make Cobb Salad ahead?
Oh, for sure—you can prep everything the night before, just keep the avocado and dressing separate till you’re ready to eat. Otherwise, avocado goes brown and nobody wants that. - What if I hate blue cheese?
Not a problem, mate. Use feta, goat cheese, or even a sharp cheddar. I’ve done all three, and nobody’s complained yet! - Is Cobb Salad healthy?
Well, it depends on your definition. There’s loads of veggies, but also bacon and cheese. I say everything in moderation…except salad, eat as much of that as you fancy. - Where’d you learn this recipe?
Honestly, kind of a mishmash form my mom, a few cookbooks, and this Simply Recipes Cobb Salad guide. Also checked out Serious Eats’ take because, why not?
Quick Digression: The Salad Days of Summer
Okay, completely unrelated, but whenever I make this in June, I remember picking tomatoes with my neighbor (she had this unruly garden, proper jungle vibes). We’d eat them still warm from the sun, and honestly, grocery store tomatoes just don’t quite hit the same. But hey, we work with what we’ve got, right?
Ingredients
- 6 cups mixed salad greens (such as romaine and iceberg)
- 2 cooked chicken breasts, diced
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, peeled and quartered
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/3 cup red wine vinaigrette dressing
- Salt and black pepper, to taste
Instructions
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1Arrange the mixed salad greens evenly on a large serving platter or in a salad bowl.
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2Top the greens with rows of diced chicken, crumbled bacon, hard-boiled eggs, avocado, cherry tomatoes, blue cheese, and red onion.
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3Season the salad with salt and black pepper to taste.
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4Drizzle the red wine vinaigrette dressing evenly over the salad just before serving.
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5Toss gently if desired, or serve as arranged for a classic presentation.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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