Cobb Salad Chicken Bacon Avocado

The first time I encountered Cobb Salad at a Hollywood dinner party, I was mesmerized by how someone could turn leftover ingredients into something so visually striking. Those neat rows of colorful toppings made the whole table lean in closer, forks at the ready. I've been making it ever since, tweaking the arrangement until each ingredient gets its moment to shine in the spotlight.

Last summer, my youngest daughter requested Cobb Salad for her birthday dinner instead of cake. We stood side by side at the counter, arranging each row with ridiculous precision while 80s music played in the background. Now whenever I make it, I can still hear her laughing about how her birthday salad had more protein than most people eat in a week.

Ingredients

• 1 large head romaine lettuce, chopped: The sturdy crunch provides the perfect foundation and holds up beautifully under all those heavy toppings
• 1 large head iceberg lettuce, chopped: Adds that classic crisp texture and extra moisture that keeps every bite refreshing
• 2 cooked chicken breasts, diced: Grilling gives the best flavor but poached works perfectly if you want something more tender
• 4 slices bacon, cooked until crisp and crumbled: Cook it extra crispy so those salty bits stand out against the creamy ingredients
• 4 large eggs, hard-boiled, peeled, and quartered: Boil them for exactly 9 minutes for that perfectly set yolk that's still creamy inside
• 2 ripe avocados, peeled, pitted, and sliced: Choose ones that yield slightly to pressure but aren't mushy so they keep their shape
• 2 medium ripe tomatoes, diced: Vine-ripened tomatoes make all the difference here since they're such a prominent ingredient
• 100 g (3.5 oz) blue cheese, crumbled: Go for a good quality cheese with those characteristic blue veins running through
• 2 tablespoons fresh chives, finely chopped: Their mild onion flavor brightens everything without overwhelming the delicate ingredients
• 4 tablespoons red wine vinegar: Provides the perfect acidic backbone to balance all the rich ingredients
• 1 teaspoon Dijon mustard: This helps the dressing emulsify and adds just the right amount of sharpness
• 1 small garlic clove, minced: Use fresh garlic rather than powdered for the best flavor distribution
• 1/2 teaspoon salt: Adjust this based on how salty your bacon and blue cheese are
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in this simple vinaigrette
• 6 tablespoons extra-virgin olive oil: The quality shines through so use something you really like

Instructions

Build the foundation:

In a large shallow bowl or platter, spread both lettuces across the bottom creating an even bed for all the beautiful toppings to come

Arrange the rows:

Organize your toppings in neat rows across the lettuce, placing chicken, bacon, eggs, avocado, tomatoes, and blue cheese in separate sections so each ingredient gets its moment to shine

Whisk the vinaigrette:

In a small bowl, combine red wine vinegar, Dijon mustard, garlic, salt, and pepper, then slowly drizzle in olive oil while whisking constantly until the mixture thickens and emulsifies

Dress and serve:

Drizzle the vinaigrette generously over the salad, scatter fresh chives across the top, and serve immediately while everything is at its freshest

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This salad has become my go-to for those nights when I want something substantial but not heavy, when I crave a meal that feels like a celebration without requiring hours at the stove. Every forkful tells a story of textures and flavors that somehow work together perfectly.

Making It Your Own

The beauty of Cobb Salad lies in its adaptibility. I've swapped grilled chicken for smoked turkey, used goat cheese instead of blue cheese when serving picky eaters, and even added roasted corn when sweet summer corn was at its peak. The structure stays the same but the flavors shift with whatever's in season or whatever my family is craving that week.

The Art of Arrangement

Take your time with those rows. I've learned that treating the plating as part of the cooking process makes the whole experience feel more special. Sometimes I arrange ingredients by color, creating stripes of green, white, red, and golden brown across the bowl. Other times I group them by texture, placing all the crunchy elements together and all the creamy ones in their own section. There's no wrong way to do it as long as you can see and appreciate every single ingredient.

Perfect Pairings

This hearty salad stands alone beautifully but I love serving it alongside crusty bread for soaking up any extra vinaigrette. A chilled glass of crisp white wine or even sparkling water with a wedge of lemon cuts through the rich ingredients perfectly. On particularly hot summer evenings, I've been known to serve it with cold cucumber soup for the ultimate refreshing meal.

• Cook your bacon ahead of time and store it in the refrigerator for a quick assembly
• Hard-boiled eggs keep for several days so you can prep those in advance too
• Keep the dressing separate until serving time to maintain that perfect crisp texture

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There's something deeply satisfying about a meal that looks this stunning and tastes even better, a reminder that simple ingredients treated with care can become something extraordinary. Now grab a big fork and dig in.

Frequently Asked Questions

→ What makes a Cobb salad authentic?

True Cobb salad features the classic strip arrangement: crisp lettuce base topped with neat rows of chicken, bacon, hard-boiled eggs, avocado, tomatoes, and blue cheese. The traditional red wine vinaigrette ties these components together. This specific ingredient combination and visual presentation originated at the Brown Derby restaurant in Hollywood during the 1930s.

→ How do I prevent the salad from getting soggy?

Keep dressing separate until serving time. Pat lettuce leaves thoroughly dry after washing. Arrange ingredients in rows rather than tossing beforehand. Serve immediately after dressing. If preparing ahead, store components in separate containers and assemble just before eating to maintain crisp texture throughout.

→ Can I make this vegetarian?

Substitute the chicken with grilled tofu or tempeh strips. Replace bacon with vegetarian coconut bacon or smoky paprika-roasted chickpeas. Use a vegetarian-friendly blue cheese alternative or swap for feta. The classic strip presentation and hearty texture remain satisfying while accommodating plant-based preferences.

→ What dressings work well beyond vinaigrette?

Ranch provides creamy contrast to the tangy blue cheese. Blue cheese dressing amplifies the cheese component. A light honey mustard adds sweetness balancing the salty bacon. Green goddess offers herbal freshness. Caesar brings umami depth. Keep dressing on the side to preserve the beautiful layered presentation guests can toss themselves.

→ How should I store leftovers?

Store components separately in airtight containers for best results. Lettuce stays fresh 2-3 days when dry and refrigerated. Cooked proteins keep 3-4 days. Hard-boiled eggs last one week. Avocado browns quickly—toss with lemon juice or add fresh. Avoid dressed leftovers. Recombine cold ingredients just before serving for optimal texture and flavor.

→ What proteins can substitute for chicken?

Grilled turkey breast offers lean protein similar to chicken. Steak strips provide heartier beef version. Shrimp adds lighter seafood option. Rotisserie chicken works for convenience. Leftover holiday ham or duck creates variation. Seared salmon fillets bring healthy omega-3s while maintaining substantial protein content in the layered arrangement.