Let’s talk about Classic Cobb Salad—the ultimate hearty, protein-packed salad that’s big on flavour and totally indulgent. Think juicy, golden seared chicken, crispy bacon, creamy avocado, tangy blue cheese, and hard-boiled eggs, all nestled on a bed of crunchy romaine and drizzled with a bold homemade vinaigrette. Whether you’re craving something fresh for dinner or looking to impress your guests, this Cobb Salad hits all the right notes.
A Brief History
The Cobb Salad, a quintessential American salad,was born in the 1930s at the iconic Brown Derby restaurant in Los Angeles. Legend has it that late one night, owner Robert Cobb threw together leftover ingredients from the kitchen—crispy bacon, eggs, chicken, and more—and created a dish so irresistible it became an instant classic.
What really sets a Classic Cobb Salad apart is its beautifully arranged rows of toppings: chicken, bacon, eggs, tomatoes, avocado, and blue cheese. This organised presentation makes the salad look stunning, abundant, and downright restaurant-worthy. Whether you serve it as-is or toss it all together before serving, the colourful arrangement adds a wow factor that’s impossible to beat.
Main Ingredients for a Classic Cobb Salad
Here’s a quick overview of the delicious ingredients you’ll need to build the perfect Cobb Salad:
- Dressing: A punchy vinaigrette made with red wine vinegar, Dijon mustard, garlic, and olive oil—simple and flavourful. The salad has a lot of flavour so you don’t need a lot of dressing.
- Chicken: Pan-seared until golden and juicy. Pro tip: season generously for maximum flavour Let the chicken rest before slicing to keep it tender.
- Bacon: Crispy, smoky, and essential.
- Eggs: Hard-boiled for creamy goodness. Boil for 8 minutes for a slightly soft center.
- Romaine Lettuce: Crisp and refreshing—it’s the perfect base for this hearty salad.
- Tomatoes and Red Onion: Sweet cherry tomatoes and thinly sliced red onions add a fresh, tangy bite.
- Avocado: Creamy, buttery, and everything you need for that “wow” factor.
- Blue Cheese: The sharp, tangy crumble that gives Cobb Salad its signature flavour. Roquefort, a French blue cheese made from sheep’s milk, is a classic choice with its bold, salty tang and creamy texture that balances the richness of the salad perfectly. Alternatively, use Gorgonzola Dolce for a creamy, milder flavour. If you aren’t a fan of blue cheese, a crumbled feta works great.
How to Make a Classic Cobb Salad
This salad might feel fancy, but it’s easy to pull together in just a few simple steps:
- Whisk the dressing: Mix red wine vinegar, Dijon mustard, garlic, Worcestershire sauce, and olive oil until smooth and emulsified.
- Pre-Cook Everything – Cook your chicken, bacon, and eggs and set them aside to cool, then slice the eggs, avocado, and chicken.
- Assemble: Toss the romaine with half the dressing. Arrange the toppings in neat rows (because pretty food tastes better!)—chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion. Drizzle with the remaining dressing, sprinkle with chives, and serve.
TIP: You can prep all of the ingredients in advance which makes this salad great for an easy meal!
Get the exact ingredient quantities in the printable recipe card below.
Cobb Salad FAQ
Both Cobb Salad and Chef Salad are hearty, protein-packed salads, but they have distinct ingredients. A Cobb Salad features blue cheese, avocado, bacon, chicken, hard-boiled eggs, and tomatoes, typically arranged in neat rows over crisp greens and served with a tangy vinaigrette. In contrast, a Chef Salad includes deli-style toppings like ham, turkey, shredded cheese (such as cheddar or Swiss), cucumbers, and tomatoes, and is often paired with a creamy dressing like ranch or Thousand Island.
Yes, but it’s best to store the components separately. Cook the chicken, bacon, and eggs ahead of time, and store the dressing in a jar. Assemble just before serving for the freshest taste and best texture.
Love This Salad? Try These Other Recipes
If you’re a fan of hearty, flavour-packed salads, you’ll want to try these next:
- Chicken Caesar Salad: A smoky twist on the classic Caesar with crisp romaine, radicchio, homemade croutons, parmesan cheese, and rotisserie chicken—all tossed in a creamy, garlicky dressing.
- Mediterranean Quinoa Salad: A vibrant, veggie-packed salad bursting with fresh herbs, sun-dried tomatoes, capers, pine nuts, and a zesty lemon dressing. Perfect for a light, refreshing meal.
- Grilled Steak Salad: A protein-rich salad where romaine leaves are tossed in a tangy Dijon-balsamic dressing and paired with juicy steak, grapes, cherry tomatoes, and creamy avocado—ideal for when you’re craving something bold and satisfying.
These salads will make you rethink what a “meal-worthy” salad can be!
Classic Cobb Salad
Ingredients
For the dressing:
- 2 tablespoons red wine vinegar
- 1/2 teaspoon freshly squeezed lemon juice
- 1 tablespoon cold water
- Pinch of sugar
- sea salt and freshly ground black pepper, to taste
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon or whole grain mustard
- 1 small garlic clove, minced
- 3 tablespoons olive oil
For the salad:
- 1 small red onion, thinly sliced
- 2 large eggs
- 100 g diced smoked bacon
- 2 boneless, skinless chicken breast halves (~340 g)
- 1 tablespoon olive oil
- 2 heads mini romaine lettuce, coarsely chopped (about 4 handfuls chopped)
- 200 g cherry or mini-Roma tomatoes, halved
- 1 avocado, thinly sliced
- 100 g blue cheese (e.g. Roquefort), crumbled (or more, to taste)
- 3 tablespoons chopped chives
Method
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Make the Dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, cold water, sugar, salt, black pepper, Worcestershire sauce, mustard, garlic, and olive oil until well combined. Set aside.
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Cook the Eggs: Bring a small pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 8 minutes. Drain and run cold water over the eggs until cooled. Peel the eggs and set aside.
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Cook the Bacon: In a large non-stick skillet over medium heat, cook the diced bacon until crispy. Transfer to a paper towel-lined plate to drain and cool.
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Sear the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let cool slightly before cutting into bite-sized pieces.
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Assemble the Salad: Place the chopped romaine lettuce in a large serving bowl. Drizzle half of the dressing over the lettuce and toss to combine. Season lightly with salt and pepper. Half or quarter the eggs.
Arrange the chopped chicken in the center of the bowl. Add the tomatoes on one side and the halved eggs on the other. Place the avocado slices next to the eggs and the crumbled blue cheese next to the tomatoes, followed by the red onion slices. Sprinkle the crispy bacon pieces over the chopped chicken.
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Finishing Touches: Drizzle the remaining dressing over the salad and garnish with chopped chives. Serve immediately and enjoy!
Notes
- A Cobb salad has a lot of flavour so you don’t need a lot of dressing. If you are looking for a dressing alternative try my simple French Dressing recipe.
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