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Classic Cobb Salad with Bacon and Blue Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 6 cups chopped Romaine lettuce or mixed greens
  • 2 cups cooked chicken breast, diced or shredded (grilled or roasted)
  • 4 slices bacon, cooked until crispy and crumbled
  • 2 large hard-boiled eggs, peeled and chopped
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup blue cheese crumbles
  • ½ cup cucumber, diced (optional)
  • Salt and pepper, to taste
  • For the Dressing (Red Wine Vinaigrette):
  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Cook the Bacon : In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels and crumble once cooled.
  • Step 2: Prepare the Eggs : Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then cool in ice water. Peel and chop the eggs.
  • Step 3: Prepare the Chicken : Use leftover cooked chicken, or grill/roast fresh chicken breasts seasoned with salt and pepper. Cut into bite-sized cubes or shred.
  • Step 4: Make the Dressing : In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper. Adjust seasoning to taste.
  • Step 5: Assemble the Salad : Arrange chopped lettuce evenly in a large salad bowl or platter. On top, neatly line the ingredients in rows: chicken, bacon, eggs, avocado, tomatoes, blue cheese, and cucumber. Sprinkle lightly with salt and pepper.
  • Step 6: Dress and Serve : Drizzle the vinaigrette just before serving, or serve it on the side for individual portions.