Cobb Salad with Chicken and Blue Cheese is an American classic that has stood the test of time, beloved for its hearty ingredients, bold flavors, and colorful presentation. Originating in the 1930s at the famous Brown Derby restaurant in Hollywood, this salad is more than just greens—it’s a full meal.

Crisp lettuce forms the base, topped with juicy grilled chicken, smoky bacon, creamy avocado, hard-boiled eggs, fresh tomatoes, and sharp blue cheese crumbles, all drizzled with a tangy dressing. Its balanced combination of protein, vegetables, and healthy fats makes it both nourishing and indulgent, a salad that truly satisfies.

Why We Love This Recipe

We love this recipe because it proves salads can be exciting, filling, and restaurant-worthy. It’s not just “diet food” but a hearty, well-rounded dish. The grilled chicken adds lean protein, while the bacon and blue cheese bring richness and depth.

The avocado offers creaminess, tomatoes add freshness, and the eggs give extra nutrition. Every forkful is different, making it both interesting and satisfying. Best of all, it looks as good as it tastes—the rows of colorful toppings make it a showstopper on the table.

Why It’s a Must-Try Dish

This Cobb Salad is a must-try dish because it’s versatile, customizable, and perfect for any occasion. It works as a light lunch, a dinner entrée, or even a crowd-pleasing party dish. If you’ve ever thought salads are boring, this recipe will change your mind.

It delivers bold flavors, plenty of textures, and enough protein to leave you feeling satisfied. Plus, it’s naturally gluten-free and can easily be adapted for different dietary preferences.

Recipe Information:

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: ~550 calories per serving (varies with dressing and toppings)

Course and Cuisine

• Course: Main Course / Salad
• Cuisine: American

Ingredients

For the Salad:

• 6 cups romaine lettuce (or mixed salad greens), chopped
• 2 cups cooked chicken breast, grilled or roasted, sliced or cubed
• 4 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, peeled and quartered
• 1 large avocado, diced or sliced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced (optional)
• ½ cup blue cheese crumbles
• ½ cup cucumber, diced (optional, for extra crunch)

For the Dressing (Classic Red Wine Vinaigrette):

• ½ cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for sweetness)
• 1 garlic clove, minced
• Salt and freshly cracked black pepper, to taste

Quick Directions

1. Cook bacon until crisp, hard-boil eggs, and grill chicken.
2. Chop lettuce and arrange on a platter.
3. Neatly arrange chicken, bacon, eggs, avocado, tomatoes, onion, and blue cheese on top.
4. Whisk vinaigrette ingredients together.
5. Drizzle dressing over salad just before serving.

Step-by-Step Preparation Method:

Step 1: Cook Proteins

• Grill or roast chicken until fully cooked, then slice or cube.
• Cook bacon until crispy, then crumble.
• Hard-boil eggs: place in boiling water for 10–12 minutes, then peel and quarter.

Step 2: Prepare Vegetables

• Chop lettuce into bite-sized pieces.
• Slice avocado, halve cherry tomatoes, and finely slice onion.

Step 3: Make the Dressing

• In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.

Step 4: Assemble Salad

• Spread lettuce evenly on a large serving platter.
• Arrange toppings in neat rows or sections: chicken, bacon, eggs, avocado, tomatoes, onion, cucumber, and blue cheese.

Step 5: Serve

• Drizzle with dressing before serving, or serve dressing on the side.

How to Serve

• Serve on a large platter for a family-style presentation.
• For meal prep, portion into containers with dressing kept separate until serving.
• Pair with crusty bread or garlic bread for a more filling meal.

Tips for the Recipe

• Use leftover rotisserie chicken for quick prep.
• Cook bacon in the oven for even crispness with less mess.
• Toss avocado in lemon juice to prevent browning.
• Keep dressing separate until serving to maintain freshness.

Variations:

• Vegetarian Cobb Salad: Replace chicken and bacon with chickpeas or grilled tofu.
• Cobb Salad with Ranch: Swap vinaigrette for creamy ranch dressing.
• Seafood Cobb Salad: Use grilled shrimp or salmon instead of chicken.
• Light Version: Use turkey bacon and reduced-fat blue cheese.

Freezing and Storage

• Storage: Salad (without dressing) keeps in the fridge for up to 2 days.
• Dressing: Store vinaigrette separately in the fridge for up to 1 week.
• Freezing: Not recommended, as fresh vegetables and avocado do not freeze well.

Special Equipment Needed

• Large serving platter or salad bowl
• Whisk and mixing bowl (for dressing)
• Sharp knife and cutting board

FAQ:

Q1: Can I make Cobb Salad ahead of time?
Yes, prep ingredients ahead but keep dressing and avocado separate until serving.

Q2: What if I don’t like blue cheese?
Feta, goat cheese, or shredded cheddar make great substitutes.

Q3: Do I have to use red wine vinaigrette?
No—Cobb Salad works with ranch, Caesar, honey mustard, or balsamic vinaigrette.

Q4: Can I make this salad low-carb?
Yes! Simply omit honey in the dressing and skip bread on the side.

Conclusion

Cobb Salad with Chicken and Blue Cheese is the ultimate balance of flavor, color, and nutrition. With tender chicken, crisp bacon, creamy avocado, tangy blue cheese, and fresh vegetables, it’s a meal-worthy salad that satisfies both the palate and the appetite. Easy to make, endlessly customizable, and stunning to serve, it’s a recipe that deserves a spot in your regular rotation. Whether for lunch, dinner, or entertaining, this classic American salad always delivers.