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This amazing Chicken Cobb Salad recipe is made up of crisp romaine lettuce, crisp bacon, hard-boiled eggs, fresh tomatoes, cucumbers, avocado, and onions paired with grilled chicken, blue cheese, and your favorite salad dressing. Yum!
Step-by-step photos and instructions are below!
This cobb salad is one of my favorites, because it’s super easy to make for meal prepping and is hearty enough to be a full meal! I love to keep cobb salad ingredients on hand, that I make ahead of time, cooked and ready to make a salad for dinner or a quick lunch.
It’s literally just a pile of romaine lettuce with amazing ingredients on the top.
Adapt it! You can make a big salad for groups, or make individual salads for your family. Or, you can just put all the ingredients in bowls and let everyone create their own based on their likes.
Whichever way you make it, check out my easy instructions below.
You will also love my simple arugula salad, or my basic garden salad too!
Why you’ll love this recipe:
- This is an easy recipe to make your own. Mix up the ingredients to suit what you have on hand.
- The flavors work perfectly together!
- This salad looks amazing and a lot fancier than it is.
Frequently Asked Questions
I love a good ranch or blue cheese dressing, or avocado ranch. My creamy avocado cilantro dressing is great too! Typically though, a vinegar-based dressing is what is used.
Cobb salad is typically chicken, bacon, avocado, eggs, cheese and tomatoes. A Chef salad typically includes ham, bacon, cheddar cheese, cucumbers, tomatoes, carrots, and a romaine or iceberg lettuce base. Chef salads often include a variety of cold cuts.
You will need around 2 tablespoons of dressing per person.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Chicken breasts. Make use of leftover rotisserie chicken, bake chicken in the oven, or simply grab some chicken breasts, season with salt and pepper, and pan fry until golden brown and cooked through. Cool, then slice the chicken.
- Bacon. I use the thick-cut bacon, and cook until it is crispy. You can use bagged bacon bits if you prefer.
- Eggs. Grab a few eggs and boil them. Use my instant pot boiled eggs method and make it super easy!
- Salad: Lettuce (or any salad greens), tomatoes, cucumbers, avocado, onions
- Cheese: Bleu Cheese crumbles. My favorite is creamy Danish blue cheese, but I also grab the pre-crumbled blue cheese (gorgonzola or roquefort cheese) at the store, too. If you don’t have or like blue cheese, try cubes of cheddar cheese instead.
- Dressing: Use your favorite dressing, we love ranch, blue cheese or dijon mustard dressing.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the chicken
If using already cooked chicken breasts, slice them or dice them into bite-sized pieces. If you are using raw chicken, season chicken breasts with salt and pepper, and pan fry in a little olive oil in a skillet until golden brown and cooked through. You can also grill the chicken, or poach it, or use leftover rotisserie chicken. Cool and slice.
Cook the bacon
Dice the bacon and cook until crispy. Drain on paper towels.
Boil the eggs
This can be done easily in an instant pot, or on the stovetop.
For stovetop: Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
Turn the stove to high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool. Slice into rounds
Chop the salad ingredients
Wash, dry, and chop the lettuce into small pieces, halve the cherry (or grape) tomatoes, slice the cucumbers, dice the avocado into cubes and slice the onion.
Assemble the salad
On a large platter, pile on the chopped romaine. Place the chicken, bacon, hard boiled eggs, tomatoes, sliced avocado, onion, and blue cheese crumbles over the top, in groups or rows.
Serve with small bowls of creamy dressing on the side. You can also use red wine vinaigrette to drizzle the dressing over the top.
More delicious salads:
Some of our favorite salad recipes:
- Southwest Chicken Salad (with Chipotle Ranch Dressing). Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
- White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Crunchy Curried Chicken Salad. A brilliant make-ahead curried chicken salad balanced with tart apples, sweet raisins, and finished with cilantro, this is one you will make over and over!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Watermelon Feta Salad. Featuring juicy watermelon, tangy feta cheese, and fresh mint makes the perfect dish for hot days! Experience the ultimate summer duo with this irresistible recipe.
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Chicken Cobb Salad
Ingredients
Salad ingredients
- 2 chicken breasts (see notes)
- Salt and pepper (to taste)
- 6 slices bacon
- 2 eggs (boiled)
- 6 cups romaine lettuce
- 1 cup cherry tomatoes (or grape tomatoes)
- 1 cup English cucumbers
- 1 avocado
- ½ cup red onions (sliced thinly)
- ½ cup blue cheese crumbles
Dressing
- Use your favorite dressing (we love ranch, blue cheese or mustard vinaigrette.)
Directions
Cook the chicken
- If using already cooked chicken breasts, slice them. If you are using raw chicken, season chicken breasts with salt and pepper, and pan fry in a little olive oil until golden brown and cooked through. Cool and slice.
Cook the bacon
- Dice the bacon and cook until crispy. Drain on paper towels.
Boil the eggs
- This can be done easily in an instant pot, or on the stove top.
- For stovetop:
- Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
- Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
- Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool. Slice into rounds
Chop the salad veggies
- Wash, dry and chop the lettuce into small pieces, halve the cherry (or grape) tomatoes, slice the cucumbers, dice the avocado into cubes and slice the onion.
Assemble
- On a serving platter, pile on the chopped romaine.
- Arrange the chicken, bacon, eggs, tomatoes, avocado, onion and blue cheese crumbles over the top, in groups.
- Serve with small bowls of dressing – ranch/vinaigrette
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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