This delicious Cobb Salad recipe is one of my favorite salads ever! Packed with fresh ingredients and bold flavors, it’s a satisfying main dish salad for hot summer days!
Cobb Salad Ingredients
- Romaine lettuce (you can also use iceberg lettuce for a twist.)
- Hard-boiled eggs (hard-cooked eggs, to be precise.)
- Crispy bacon (I like to cook my bacon in the oven on a cookie sheet lined with paper bags to absorb the fat:)
- Juicy tomatoes: Think grape tomatoes or cherry tomatoes.
- Avocado (This is optional, if you don’t like avocado, omit it. I love ripe avocado in my salad!)
- Green onions, chopped
- Red onion, chopped
- Shredded rotisserie chicken (but you can use tender chicken breast, or tenderloin too.)
- Crumbled blue cheese (I’m a big blue cheese fan, but you can use cheddar cheese if you prefer:)
- Chopped fresh chives for added flavor (optional)
Cobb Salad Recipe Dressing
This simple vinaigrette is perfect on cobb salad, or use your favorite ranch dressing. Ingredients:
- 1 cup Olive oil
- 1/2 cup Red wine vinegar (you can also use balsamic vinaigrette)
- 1 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1/4 tsp mustard
- 1 tsp Lemon juice
- 1/4 tsp sugar
- Salt and pepper to taste (I use 2 tsp salt and 1 tsp pepper)
Cobb Salad Recipe Instructions
- Start by hard-boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat and let them simmer for about 10 minutes. Once they’re done, transfer them to a bowl of ice water or an ice bath to stop the cooking process. Once cooled, peel and cut the eggs into halves.
- Cook the bacon until crispy, then let it cool on paper towels to absorb excess grease. Once cooled, crumble the bacon.
- Next, wash and chop the lettuce, slice the tomatoes, chop the onions, and cube the avocado.
- Now, let’s make the vinaigrette dressing. In a small bowl, whisk together the Olive oil, Red wine vinegar (you can also use balsamic vinaigrette), Worcestershire sauce, minced garlic, mustard, Lemon juice, sugar, Salt and pepper to taste.
- Assemble your Cobb Salad: Grab a large platter, or salad bowl, and place the lettuce in a single layer at the bottom. Arrange the hard-boiled eggs, crispy bacon, chicken tenderloins, tomatoes, avocado, blue cheese crumbles, green onions, and red onion over the lettuce.
- Drizzle the creamy dressing over the salad, and you’re good to go! If you prefer, you can serve extra dressing on the side in a separate container.
Cobb Salad
This Cobb Salad is not only a big salad, but it’s also a delicious salad that’ll leaves you satisfied and refreshed. With the combination of fresh ingredients and a homemade or ranch dressing, it’s a perfect balance of flavors and textures!
As for the nutritional information, it’s a flavorful and well-balanced dish, combining protein, fresh produce, and creamy textures. I love how this simple recipe captures the essence of the original Cobb Salad, which was created by Bob Cobb, the owner of the Brown Derby restaurant in Hollywood.
Feel free to mix and match ingredients to make it truly your own. Keep the leftovers in an airtight container with a tight-fitting lid, and enjoy it the next day as a side salad or a quick lunch.
Instant Pot Chicken Variation
Hey, if you don’t have rotisserie chicken, no worries! You can easily cook some tender chicken breast in the Instant Pot. Here’s how:
Grab 2 boneless, skinless chicken breasts and place them on a cutting board. Season them with salt and pepper.
Now, set your Instant Pot to sauté mode and add a splash of olive oil. Once it’s hot, sear the chicken breasts on both sides until they get a nice golden color. This helps lock in the flavor and keep the chicken juicy.
Next, add about 1 cup of water or chicken broth to the Instant Pot, making sure the chicken is in a single layer at the bottom. Lock the lid in place, and set the Instant Pot to manual or pressure cook mode for about 8-10 minutes, depending on the thickness of your chicken breasts.
While the chicken cooks, you can prepare the rest of the salad.
Wash and chop the romaine lettuce and slice the green onions and red onion. Halve the grape tomatoes and slice the creamy avocado. Crumble the crispy bacon into small pieces. And make the homemade dressing.
Once the chicken is done cooking, use a slotted spoon to carefully transfer the chicken breasts to a plate. Let them rest for a few minutes before slicing them into strips.
Now, assemble the Cobb Salad!
I hope you love this Cobb Salad as much as I do! Let me know how it turns out and if you come up with any other variations that are equally amazing. Happy salad-making! ?
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