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    Home » Chicken Recipes » Chicken Cobb Salad

    Chicken Cobb Salad

    Last updated: May 19, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    You will love this easy recipe for a delicious chicken Cobb salad served with a simple homemade vinaigrette.

    A favorite restaurant meal that you can easily recreate at home, this tasty and filling salad is ready in about 30 minutes.

    Chicken Cobb salad served on a white plate with dressing on the side.

    I love main-course salads. They are tasty, fresh, and very filling. They are obviously perfect in the summertime, but I actually enjoy them year-round.

    I often make Thai chicken salad, Chinese chicken salad, taco salad, and turkey salad.

    Chicken Cobb salad is one of my favorite lunches to order at restaurants. It's so wonderfully varied and flavorful. And it's filling too!

    I rarely finish the humongous servings typical of American restaurants. So I get to take home the leftovers and enjoy them the next day for lunch.

    Jump to:
    • Ingredients
    • Variations
    • Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Salad Recipes
    • Recipe Card

    Ingredients

    Here's an overview of what you'll need to make this salad. The exact measurements are listed in the recipe card below.

    • For the dressing: Olive oil, vinegar, mayonnaise, Dijon mustard, salt and pepper, and garlic powder.
    • Sliced hard-boiled eggs: Sometimes I slightly undercook them, so they're not exactly soft-boiled eggs but actually medium-boiled eggs. The yolks are not liquid, but soft. Yum.
    • Crispy bacon, chopped: Even if you usually like your bacon chewy, for this recipe, it's best to make sure it's crispy. You can pan-fry your bacon, make microwave bacon, or cook your bacon in the oven.
    • Cooked chicken breast, sliced: I use baked chicken breast, grilled chicken breast, or broiled chicken breast. Sometimes I use leftover Cajun chicken. You can also use rotisserie chicken and slice or cube it. Just make sure to remove the skin. Cold chicken skin is rubbery.
    • Vegetables: Salad greens (or baby spinach leaves) and sliced cherry tomatoes (or use regular tomatoes and cube or slice them.)
    • Sliced avocado: I'm a big fan of the very creamy Haas avocado. Other varieties are often too fibrous and watery.
    • Crumbled cheese: Blue cheese is classic, but I've used goat cheese or even feta and both were excellent.
    The ingredients needed to make a chicken Cobb salad.

    Variations

    The classic Cobb salad is made with chopped salad greens, tomatoes, crisp bacon, chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.

    But like all salads, it's a flexible recipe that has countless versions. Here are a few ideas for varying the classic recipe:

    • I often use spinach leaves instead of salad greens.
    • Change up the cheese you use. I love using gorgonzola or stilton as my blue cheese, but you can actually use any number of crumbled cheeses, including goat cheese and feta. You can even use slices of grilled halloumi cheese.
    • Use cubed deli ham instead of crumbled bacon.
    • Use your favorite salad dressing. Good options include ranch dressing and blue cheese dressing. A mustard dressing is also good in this recipe.

    Instructions

    Despite its complexity, making this chicken Cobb salad isn't difficult, especially if you prep some of the ingredients ahead of time.

    Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You start by whisking together the dressing ingredients until they emulsify into a smooth, velvety salad dressing.
    • Next, arrange the salad greens on a large serving platter.
    • Now, arrange the remaining ingredients on top of the greens. You can pretty much arrange them in any order you like - you can see how I do it in the photos and in the video below.
    • The last step is to drizzle the dressing on top of the salad and serve.
    A six-photo collage showing the steps for making a chicken Cobb salad.

    Expert Tip

    This salad contains quite a few ingredients. And you need to pre-cook chicken, bacon, and hard-boiled eggs to make it.

    So I keep things simple by preparing these ingredients the day before and then I refrigerate them. They need to be cold anyway. The next day, assembling the salad is a breeze!

    Recipe FAQs

    Where did Cobb Salad get its name?

    This salad was created in the 1930s by Robert Howard Cobb, the owner of the Hollywood Brown Derby restaurant.

    The story says that Mr. Cobb had not eaten until nearly midnight, so he just mixed together some leftovers that he found in the kitchen.

    Much like Buffalo sauce, it looks like necessity is indeed the mother of invention!

    What dressing should I use?

    You can use any salad dressing you like. I like to dress this salad with a simple vinaigrette made of olive oil, red wine vinegar, salt, pepper, and garlic.

    I also add a bit of Dijon and mayonnaise, which mostly serve as emulsifiers. Although they also add flavor and creaminess to the dressing.

    This is actually the salad dressing that I use for almost all my salads. It's simple and delicious.

    But if you prefer a creamy dressing such as ranch or blue cheese, that's fine too. Both go well with this salad.

    Can I serve Cobb salad as an appetizer?

    You could serve smaller portions of it as an appetizer, but it's normally meant to be eaten as a main-course salad.

    Serving Suggestions

    The presentation is really important here, as you can see in the photos. It's such a gorgeous salad! So it's best to serve it as shown rather than mixed.

    You can drizzle half the dressing over the greens, then the remaining half over the remaining ingredients.

    Or you can arrange the salad first, present it at the table without the dressing, then pour everything into a large bowl, add the dressing, and mix.

    The perfect drink to go with this salad? A refreshing glass of cucumber water!

    Storing Leftovers

    The salad greens will become soggy if stored, so I don't keep those. And the avocado might turn brown. But the rest of the salad keeps fine for 2-3 days in the fridge, in an airtight container.

    Chicken Cobb salad served on a white plate with a napkin and dressing on the side.

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    Recipe Card

    Chicken Cobb salad served on a white plate.
    4.98 from 42 votes
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    Chicken Cobb Salad

    You will love this easy recipe for a delicious Cobb salad with a simple homemade vinaigrette. A favorite restaurant meal that you can easily recreate at home!
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 408kcal
    Author: Vered DeLeeuw
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    Ingredients

    Dressing:

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon avocado oil mayonnaise
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon Diamond Crystal kosher salt or ⅛ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder

    Salad:

    • 2 large hard-boiled eggs sliced
    • 4 strips crispy cooked bacon chopped
    • 2 medium baked chicken breast sliced (6 oz each)
    • 2 cups crisp salad greens
    • ½ cup cherry tomatoes halved
    • 1 Haas avocado sliced
    • 2 oz crumbled blue cheese

    Instructions

    • In a small bowl, whisk together the dressing ingredients until they emulsify into a rich salad dressing.
    • Arrange the salad greens on a large serving platter.
    • Assemble the salad toppings on top of the greens as shown in the photos. Or in whatever order you like!
    • Drizzle the dressing on top of the salad and serve.

    Video

    Notes

    Make-ahead: This salad contains quite a few ingredients. And you need to cook chicken breast, bacon, and hard-boiled eggs to make it. So I keep things simple by preparing these ingredients the day before. They need to be cold anyway. I make baked chicken breast (or broiled chicken breast), oven bacon, and hard-boiled eggs the day before, and refrigerate them. The next day, assembling the salad is a breeze!
    Storing leftovers: The salad greens will become soggy if stored, so I don't keep those. And the avocado might turn brown. But the rest of the salad keeps fine for 2-3 days in the fridge, in an airtight container.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 408kcal | Carbohydrates: 6g | Protein: 31g | Fat: 28g | Saturated Fat: 8g | Sodium: 591mg | Fiber: 3.5g | Sugar: 0.5g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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