Cobb Salad
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The Cobb salad is not just a classic, it’s a satisfying meal packed to the brim with chicken, bacon, avocado, blue cheese, and a whole lot more.
Photo by Johnny Miller (Clarkson Potter, 2021)
I love salads that have a lot of “stuff” in them, and the classic Cobb salad certainly fits the bill. It has everything you could want—lettuce, chicken, bacon, avocados, tomatoes, hard-boiled eggs, and blue cheese, all tossed in tangy red wine vinaigrette. What makes this version really special is that, instead of using plain poached or grilled chicken, which can be a bit boring, the chicken is cooked in the rendered fat from the bacon — a technique I borrowed from a New York Times recipe by Alison Roman. Not only does it add a surprising amount of flavor to the salad, but it also makes full use of all of the ingredients. Go ahead and cook some extra bacon; it’s impossible to resist the temptation to sneak a few bites while you put the rest of the salad together.
“Loved it. The dressing was sensational…A warm roll, a glass of white wine, perfect dinner.”
What You’ll Need To Make Cobb Salad
- Shallots: Add a mild, slightly sweet onion flavor to the vinaigrette.
- Red wine vinegar: The acidic base for the vinaigrette, giving it a tangy flavor that balances the richness of the salad.
- Vegetable oil: The vinaigrette’s fat component, helping to emulsify the dressing while giving it a smooth texture.
- Dijon mustard: Adds a sharp, tangy flavor to the vinaigrette and also helps to emulsify it.
- Thick-cut bacon: Lends a crispy, smoky element to the salad. The rendered fat is also used to cook the chicken, adding extra flavor.
- Chicken: Serves as the salad’s main protein; chicken tenderloins are ideal, as they are naturally very tender and easy to cook, but boneless skinless chicken breasts can also be used.
- Romaine lettuce: Forms the crisp, fresh base of the salad.
- Grape tomatoes: Add a burst of sweetness and color to the salad, as well as a juicy texture.
- Hard-boiled eggs: Contribute a creamy texture and a rich taste, adding depth and protein to the salad.
- Avocados: Provide creaminess and a buttery flavor, enriching the salad’s texture and adding healthy fats. See my tips on how to cut an avocado.
- Crumbled blue cheese: Offers a sharp, tangy flavor that contrasts nicely with the other ingredients.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Dressing
Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid.
Screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)
Step 2: Cook the Bacon & Chicken
In a medium nonstick skillet over medium heat, cook the bacon.
Stir occasionally until crisp, 6 to 8 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan.
Season the chicken with the salt and add to the bacon fat in a single layer.
Cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.
Step 3: Assemble the Salad
Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary.
Arrange the salad mixture on a serving platter or plates. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.
Frequently Asked Questions
The origin of the salad has different accounts, but the most popular story dates back to 1937 when Robert Cobb, the owner of the Brown Derby restaurant in Hollywood, CA, found himself hungry after closing time. He scavenged the fridge and stumbled upon a mix of leftovers—lettuce, tomatoes, avocado, cheese, and hard-boiled eggs. Adding some bacon, he tossed it all together with dressing, creating the iconic Cobb salad, which quickly became a signature dish of the restaurant.
While this salad is best tossed fresh, you can prepare some of the components ahead of time. Cook the chicken and bacon, hard-boil and slice the eggs, and prep your veggies aside from the avocado. Make your dressing in advance and keep it chilled in the fridge. For the best freshness and crunch, assemble your salad just before serving, adding the dressing and avocado last.
Absolutely! Cobb salad is versatile, so feel free to swap ingredients based on your preferences or dietary needs. For instance, you can use turkey bacon instead of regular bacon for a leaner option, cheddar in place of blue cheese, or add different vegetables like bell peppers or cucumbers. The key is to maintain a variety of textures and flavors.
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Classic Cobb
The Cobb salad is not just a classic, it’s a satisfying meal packed to the brim with chicken, bacon, avocado, blue cheese, and a whole lot more.
Ingredients
For the Vinaigrette
- 2 tablespoons finely chopped shallots (from 1 medium shallot)
- ¼ cup red wine vinegar
- ½ cup vegetable oil
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
For the Salad
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 pound chicken tenderloins (or boneless skinless chicken breasts), cut into ¾-inch pieces
- ½ teaspoon salt
- 3 romaine hearts, (from one 22-ounce bag), roughly chopped
- 1 pint grape tomatoes, halved if desired
- 4 hard-boiled eggs, diced
- 2 avocados, pitted and diced
- ½ cup crumbled blue cheese (optional)
Instructions
- Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)
- Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.
- Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.
- Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.
- Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated.
- Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs). If you’d like to cook the eggs at home, use this proven method.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 425
- Fat: 34 g
- Saturated fat: 6 g
- Carbohydrates: 15 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 15 g
- Sodium: 614 mg
- Cholesterol: 118 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Howdy: I love that you used a recycled Maman jelly jar with the distinctive checkered lid for mixing the dressing. I do the same. “Quality” comes in those jars. Cheers! Suzanne
I love this recipe, I tweak it by using applewood smoked turkey bacon and add in pickled red onions or shallots. Soooo yummy!
Love this recipe! I have been wanting to make one of your salad recipes from the Weeknight/Weekend cookbook for awhile now. This is a great one! We had supernova blend lettuce on hand as my brother-in-law grows this lettuce. It was very delicious even with that change. My husband admitted he was dreading having a salad for his whole dinner meal, but he also loved it! Next time I will prepare the dressing and eggs ahead of time and will serve with some crusty artesian bread.
My husband was also dreading salad as our entire dinner, but was also wonderfully surprised by his much he LOVED this salad!
I love this salad recipe. The only change I make is I use chicken bacon (which doesn’t make grease). Instead, I cook chicken breasts or tenders in ghee for some flavor. The dressing is amazing and works well on any salad.
Perfection…I’ve made it twice in one week! One guest commented on how juicy my chicken was!
Another Jenn Segal synchronicity….I saw this recipe only yesterday, on a 110° Sherman Oaks, California heat wave. It felt SO right to be serving this as our entrees, and I did just that. It was absolutely fantastic. My only tweak for next time will be for final presentation. I found my inner Jenn, by arranging the toppings over the salad and then serving. As I was eating, I found that when the topping ingredients ended up mixing together with the salad, I enjoyed even more. Next time my Cobb won’t be as beautiful as last night, but I’m going to toss everything together before serving. We loved this like all get out, and all that Jenn mentioned regarding the cooking of the chicken in the bacon fat was on the money.
I just had to comment that I was glad to see that someone else makes use of the Bonne Maman preserves’ jars lol! I have been using them for salad dressings as well. Looking forward to making the salad!
What a great salad for summer!! So delicious and I know I’ll be making that wonderful vinaigrette often. Only change was subbing smoked turkey for the chicken. Do not like chicken at all.
Another great recipe. Thank You Jenn!
Lynne
I love making this salad for dinner. It’s is so easy and delicious. Thanks !!
I have a favourite Cobb Salad recipe, but I was intrigued by this one, so I tried. Delicious, will definitely be on the favourite list from now on.