There are salads, and then there is the Cobb Salad. It’s not just a bowl of greens; it’s a beautifully composed meal, a symphony of textures and distinct flavours all arranged in satisfyingly neat rows. This is my go-to recipe when I need something that feels both substantial and fresh, bridging the gap between a light lunch and a hearty dinner. It’s the kind of dish that looks incredibly impressive, yet is wonderfully straightforward to assemble once you have your components ready.

What I adore about a classic Cobb Salad is the interplay between the ingredients. You get the creamy, buttery avocado next to the salty, crisp bite of bacon. The sharp, pungent tang of blue cheese is balanced by the rich, jammy yolk of a perfectly boiled egg. All of this sits atop a bed of crisp, refreshing lettuce, brought together by a sharp, punchy red wine vinaigrette that cuts through the richness and ties everything together. It’s a complete experience in every forkful.

This Cobb Salad recipe is ideal for those days when you crave something wholesome but refuse to compromise on flavour. It works beautifully for a weekend lunch, a fulfilling weeknight dinner, or even as a handsome centrepiece for a casual get-together with friends. It’s a recipe that always gets compliments, proving that a salad can indeed be the star of the show.

Recipe Overview

This is my definitive recipe for a classic American Cobb Salad, fine-tuned over many years in my kitchen. The key is in the balance—ensuring each component is prepared perfectly to shine on its own while also complementing the others. I’ve tested numerous dressings, and I find this simple red wine vinaigrette has the perfect acidity to lift the richer elements like bacon and blue cheese. The result is a salad that feels both indulgent and vibrant.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Cobb Salad Recipe

• Genuine Flavour: The salty crunch from fried bacon lardons, the sharp and creamy tang of a good Stilton cheese, the subtle richness of boiled egg, and the crispness of fresh romaine lettuce create a truly satisfying combination of tastes and textures.
• Ready in about 35 minutes: This entire, filling meal comes together in well under an hour, making it a brilliant option for a satisfying dinner without a lot of fuss.
• Flexible Recipe: This salad is wonderfully adaptable. If you don’t fancy chicken, it’s brilliant with leftover roast turkey or even some quickly pan-fried prawns. For a change from blue cheese, a sharp, mature cheddar or a salty feta works well.
• Great for Entertaining: It works wonderfully for a laid-back lunch with friends or as a light-yet-satisfying main course for a dinner party. You can prepare all the elements ahead of time and simply assemble them before serving.
• Family Tested: My teenage son, who is usually sceptical about salads as a main meal, always finishes his bowl and often asks for more. It’s the bacon and blue cheese that win him over every time!

Cobb Salad Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best Cobb Salad, quality ingredients are key. I always opt for free-range chicken and eggs, and a good quality British dry-cured streaky bacon makes a world of difference—it crisps up beautifully without releasing too much water. For the dressing, a good quality extra virgin olive oil forms the perfect base.

• 2 boneless, skinless chicken breasts (around 400g total)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 150g streaky bacon, chopped into lardons
• 4 large free-range eggs
• 1 large head of Romaine lettuce, washed and chopped
• 2 ripe avocados, halved, stoned, and sliced
• 200g cherry tomatoes, halved
• 150g Stilton cheese, crumbled
• 4 tbsp fresh chives, finely chopped
• For the Red Wine Vinaigrette:
• 120ml extra virgin olive oil
• 60ml red wine vinegar
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Elena’s Tip: I recommend buying a wedge of Stilton and crumbling it yourself. The pre-crumbled varieties are often a bit dry and don’t have the same creamy texture that makes this salad recipe so special.

How to Make This Cobb Salad Recipe

The process for this salad is all about preparation. We cook each of the main components—the chicken, bacon, and eggs—and then bring it all together in a beautiful arrangement. It’s a method of ‘mise en place’ that makes the final assembly quick and enjoyable.

1. Cook the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 6-8 minutes per side, until golden brown and cooked through. Transfer to a cutting board and let it rest for at least 5 minutes before dicing.
2. Crisp the Bacon: While the chicken cooks, place the chopped bacon into a cold, dry frying pan. Turn the heat to medium and cook, stirring occasionally, for 8-10 minutes until the fat has rendered and the bacon is wonderfully crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat behind.
3. Boil the Eggs: Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 9 minutes. Immediately drain and transfer the eggs to a bowl of iced water to stop the cooking process. Once cool, peel and quarter them.
4. Make the Vinaigrette: While the other components are cooking, prepare the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and well combined.
5. Prepare the Fresh Ingredients: Wash and chop the Romaine lettuce, halve the cherry tomatoes, slice the avocados, and finely chop the chives. Have your crumbled Stilton ready. I find that what works best for me is having all my little bowls of ingredients lined up, ready for assembly.
6. Assemble the Salad: Spread the chopped Romaine lettuce evenly over a large platter or in a wide, shallow salad bowl. Arrange the diced chicken, crisp bacon, quartered eggs, sliced avocado, and halved tomatoes in neat, distinct rows over the lettuce.
7. Garnish and Serve: Sprinkle the crumbled Stilton cheese and chopped chives over the entire salad. Just before serving, give the vinaigrette one last shake and drizzle it generously over the top. Serve immediately with salad servers.

Tips From My Kitchen

• Temperature Control: For the crispiest bacon, always start it in a cold pan. This allows the fat to render slowly and evenly, preventing the bacon from burning before it becomes crisp.
• The Secret Step: I learned that to ensure every bite is flavourful, you can toss the chopped lettuce with about a third of the dressing before you plate it. This coats every leaf lightly, so you don’t end up with dry lettuce at the bottom of the bowl.
• Make-Ahead: This salad recipe is great for prepping in advance. You can cook the chicken, bacon, and eggs a day ahead and store them in separate airtight containers in the fridge. The dressing can be made up to a week in advance. Simply assemble everything when you’re ready to eat.
• Storage: Once dressed, the Cobb Salad is best enjoyed straight away. If you have leftovers, it’s best to store the undressed components separately in the fridge for up to 2 days. The assembled, undressed salad will last for about a day.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large salad bowl or platter
• Sharp knife and cutting board
• Frying pan
• Small saucepan
• Small jar with a lid for the dressing
• Salad servers

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, ensure the pieces have plenty of space in the pan. If they are too close together, they will steam instead of sear, and you’ll miss out on that lovely golden-brown crust that adds so much flavour. Cook in batches if necessary.
• Boiling eggs too fiercely: A frantic, rolling boil can cause eggshells to crack and can make the egg whites rubbery. A gentle simmer is all you need for perfect hard-boiled eggs. For a deep dive into the science, Serious Eats has a fantastic guide.
• Skipping the rest time: Allowing the cooked chicken to rest before dicing is crucial. This step lets the juices redistribute throughout the meat, ensuring it remains moist and tender. Slicing into it too early will cause all that flavour to run out onto your cutting board.

Delicious Variations to Try

The traditional Cobb Salad is a masterpiece, but it’s also a fantastic canvas for customisation. Here are a few variations we enjoy at home.

• Spicy Version: Add a pinch of cayenne pepper or some finely chopped red chilli to the vinaigrette for a gentle kick of heat. You could also season the chicken with a spicy rub before cooking.
• Vegetarian Option: For a hearty vegetarian Cobb, omit the chicken and bacon. In their place, add a row of seasoned, roasted chickpeas and some pan-fried halloumi or marinated tofu.
• Different Protein: This salad works beautifully with other proteins. Try it with flaked hot-smoked salmon, grilled steak strips, or even some of my Savory Garlic Butter Shrimp for a luxurious twist.

What to Serve With This Cobb Salad Recipe

Honestly, this Cobb Salad is a complete meal in its own right. However, if you’re serving it as part of a larger meal or just want something extra on the side, here are a few ideas that work well.

• Crusty Bread: A thick slice of warm, crusty sourdough or a ciabatta roll is ideal for mopping up any leftover vinaigrette at the bottom of the bowl.
• A Light Soup: For a classic ‘soup and salad’ combination, pair it with a simple, clear soup like a vegetable consommé or a light leek and potato soup.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the cheese and bacon beautifully. A light rosé also works very well.

Frequently Asked Questions

Cobb Salad Recipe

A classic American main-course salad featuring rows of chicken, bacon, avocado, egg, and blue cheese, all brought together with a tangy red wine vinaigrette.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 780

Ingredients Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts (around 400g total)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 150 g streaky bacon chopped into lardons
• 4 large free-range eggs
• 1 large head of Romaine lettuce washed and chopped
• 2 ripe avocados halved, stoned, and sliced
• 200 g cherry tomatoes halved
• 150 g Stilton cheese crumbled
• 4 tbsp fresh chives finely chopped

For the Red Wine Vinaigrette

• 120 ml extra virgin olive oil
• 60 ml red wine vinegar
• 1 tbsp Dijon mustard
• 1 small garlic clove minced
• ½ tsp salt
• ¼ tsp black pepper

Method

 

1. Cook the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 6-8 minutes per side, until golden brown and cooked through. Transfer to a cutting board and let it rest for at least 5 minutes before dicing.
2. Crisp the Bacon: While the chicken cooks, place the chopped bacon into a cold, dry frying pan. Turn the heat to medium and cook, stirring occasionally, for 8-10 minutes until the fat has rendered and the bacon is wonderfully crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat behind.
3. Boil the Eggs: Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 9 minutes. Immediately drain and transfer the eggs to a bowl of iced water to stop the cooking process. Once cool, peel and quarter them.
4. Make the Vinaigrette: While the other components are cooking, prepare the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and well combined.
5. Prepare the Fresh Ingredients: Wash and chop the Romaine lettuce, halve the cherry tomatoes, slice the avocados, and finely chop the chives. Have your crumbled Stilton ready. I find that what works best for me is having all my little bowls of ingredients lined up, ready for assembly.
6. Assemble the Salad: Spread the chopped Romaine lettuce evenly over a large platter or in a wide, shallow salad bowl. Arrange the diced chicken, crisp bacon, quartered eggs, sliced avocado, and halved tomatoes in neat, distinct rows over the lettuce.
7. Garnish and Serve: Sprinkle the crumbled Stilton cheese and chopped chives over the entire salad. Just before serving, give the vinaigrette one last shake and drizzle it generously over the top. Serve immediately with salad servers.

Notes

For best results, assemble the salad just before serving to keep the lettuce crisp. The vinaigrette can be made ahead and stored in the fridge for up to a week.

I really hope you give this classic Cobb Salad recipe a try. It’s one of those dishes that proves that simple, well-prepared ingredients can create something truly special. It’s a joy to make and an even greater joy to eat. If you do make it, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Elena