Cobb Salad

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The cobb salad is a main-dish American garden salad that’s created with chicken, bacon, eggs, avocado, tomato, red onions, blue cheese, and drizzled with a tangy red wine vinegar dressing.

A beautiful cobb salad on a table next to a jar of homemade dressing

When you’re looking for a meal that will satisfy your hunger, a classic Cobb salad recipe has everything you could possibly crave. The kitchen sink of salads, it was invented in the 1920’s by the store manager of the original Brown Derby restaurant in Hollywood California, Bob Cobb. Thanks to his creativity and desire for variety, it’s now an American staple and one that you can easily make at home.

I’ve got to admit, there are a lot of components, but nothing you can’t tackle. Tender chicken breast, crispy bacon, hard-boiled eggs, blue cheese, and lots of vegetables. What brings all of the rich and creamy ingredients together is the bright red wine vinegar dressing. The cobb salad requires a little bit of prep work, but it’s worth the delicious results.

Chicken breast, hard-boiled eggs, blue cheese, and avocado in a salad bowl

How To Make a Cobb Salad

Three things need to be cooked in a cobb salad, the eggs, bacon, and chicken in that order. For easy to peel hard-boiled eggs I’ve found three reliable methods; boiling, steaming or pressure cooking. The eggs can be made in advance so you can just crack and go!

Cooking three strips of crispy bacon in a cast iron skillet

The bacon is cooked in a hot skillet until nice and crispy. I make oven roasted bacon every week, so I always have it on hand to help cut down on prep time. If the bacon is already pre-made, just add 1 tablespoon of olive oil for sauteeing the chicken.

Four seasoned chicken breasts cooking in a cast iron skillet

The chicken breast is seasoned with paprika, salt, and pepper. These ingredients make the white meat flavorful and help create a beautiful crust. When sauteeing chicken breast in a skillet, I like to flatten the pieces to even thickness, about 1/2″ to 3/4″ so that the lean meat cooks at the same time and doesn’t dry out.

Person making a homemade red wine vinegar salad dressings in a glass bowl

Making a homemade salad dressing like my balsamic vinaigrette is one of the easiest things to prepare in just a few minutes. The cobb salad is typically either served with a blue cheese dressing or a lighter french. As much as I enjoy a creamy, cheesy dressing, the cobb salad can quickly get heavy with the bacon and avocado.

To brighten things up and help refresh the palate, a tangy red wine dressing is made to toss and drizzle over. It’s a simple combination of red wine vinegar, olive oil, shallots, and Dijon mustard, that’s it!

Close up photo of sliced chicken breasts in a cobb salad

Now for the fun part of making the salad, serving! This recipe can be made in a large bowl served family-style, or in 4 smaller salad bowls. Arrange the chicken on top of the lettuce in the center, and the rest of the ingredients in little piles around it.

You can also toss the ingredients together with the dressing, so it’s easier to portion, however, it just doesn’t look as pretty. When this cobb salad hits the dinner table, I promise it will disappear in minutes!

More salad recipes

How to keep the dressing from separating

A salad dressing is creating an emulsion, mixing two ingredients (olive and vinegar) that do not normally combine and keeping it suspended. Most salad dressings are semi-permanent emulsions, meaning eventually they will separate over time. There are some things you can do to make the emulsion stay long enough to enjoy the salad. Mustard helps to keep a longer suspension and acts as an emulsifying agent. A small amount of mayonnaise can also be added if storing the dressing for longer than a few hours. Make sure to add the oil to the vinegar gradually, and briskly whisk to break the oil into small droplets to create a thickened dressing.

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Cobb Salad

The cobb salad is a main-dish American garden salad that's created with chicken, bacon, eggs, avocado, tomato, red onions, blue cheese, and drizzled with a tangy red wine vinegar dressing.
Pin Print Review
3.87 from 22 votes
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings 4 servings
Course Salad
Cuisine American


  • 4 large eggs
  • 4 cups ice cubes
  • 4 cups cold water
  • 4 ounces bacon, 4 strips
  • 1 pound boneless skinless chicken breast, flattened to ½-inch thick pieces
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon black pepper, plus more for seasoning
  • paprika, as needed for seasoning
  • 8 cups romaine lettuce, cut into ½-inch strips
  • 1 cup baby tomatoes, cut in half
  • 1 avocado, cut into small pieces or thinly sliced
  • 2 ounces blue cheese
  • 1 tablespoon chopped chives
  • ¼ cup red wine vinegar
  • 1 tablespoon dijon mustard
  • ½ cup olive oil
  • 1 tablespoon minced shallots


  • To make hard-boiled eggs fill enough water in a large pot that will cover the eggs by 1-inch once added.
  • Bring water to a boil at 212°F (100°C) and then carefully place eggs in the hot water.
  • Boil the eggs for 30 seconds then place the lid on the pot and reduce heat to low.
  • Cook eggs on a low simmer for 12 minutes.
  • In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
  • Once the eggs are done cooking immediately transfer them to the ice bath to chill for 15 minutes. Crack the sides of the eggshell, peel, and cut in half.
  • Cook the bacon in a large skillet over medium heat. Once the pan is hot add the bacon and cook until crispy, about 4 minutes on each side.
  • Transfer bacon to a paper towel-lined sheet pan to drain. Once cooled chop the bacon into smaller pieces.
  • In the same pan used to fry the bacon, cook the chicken. Season both sides with salt, pepper, and paprika.
  • Heat the pan over medium-high heat and add the chicken. Cook for 5 minutes, flip and cook until the internal temperature reaches 165°F (74°C), about 3 to 5 minutes.
  • Transfer chicken to a clean plate and allow to cool. Slice or cut into cubes.
  • Assemble the salad by adding the lettuce then top with tomatoes, avocado, blue cheese and chopped chives.
  • In a medium-sized bowl whisk the red wine vinegar, dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Slowly drizzle in the olive oil, whisking briskly and continuously until a thickened dressing is formed.
  • Add the shallots and whisk to combine. Taste and season with salt and pepper as desired.
  • Serve cobb salad with red wine vinegar dressing.

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Nutrition Facts
Cobb Salad
Amount Per Serving
Calories 693 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 12g60%
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 295mg98%
Sodium 1054mg44%
Potassium 166mg5%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 2g2%
Protein 46g92%
Vitamin A 4850IU97%
Vitamin C 41.3mg50%
Calcium 120mg12%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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10 Comments Leave a comment or review

  1. Judy says

    Wow Jessica, knockout beautiful salad. I hope to have my kitchen back together by the end of the week. Plus a new stove. I have requested your cookbook for Mother’s Day so hope someone buys it for me but if not I will have to buy myself a gift. : )

    • Jessica Gavin says

      Thank you SO much Judy. I can’t wait for you to get your kitchen back in order. If you don’t receive a copy of my book for Mother’s day, let me know and I’ll send you one. You are the BEST!

      • Judy says

        Oh that is so sweet. Thank you. I kinda got an eye roll when I mentioned it. My husband is not a cook at all so I guess there is a lack of appreciation for how much a cookbook can mean and I am always raving about you and sending my kids your recipes.

  2. Aimee says

    Honestly, I love Cobb salad, so much so that if I were forced to only eat one salad for the rest of my life, this might be it! This is such a good classic recipe to have on hand. I also love that you oven bake bacon for the week. My husband eats eggs and bacon for lunch so that might be good for saving time.

    • Jessica Gavin says

      Hi Aimee- You are the ultimate cobb salad enthusiast, love! I think you will really enjoy this recipe. It certainly is a huge time and cost savor making bacon at home and using it throughout the week. My husband makes egg and bacon tacos every morning for breakfast, so it definitely comes in handy!

  3. Allison says

    People like you make cooking less intimidating and fun! I never imagined myself making such beautiful but ordinary recipes. Now I am psyched to try just about anything. I once was a woman who couldn’t cook. Well, how you like me now? I am cooking beet salads without a chef! Thank you!

    • Jessica Gavin says

      You are a rock star Allison! I am so overjoyed to hear that I can help you gain confidence in the kitchen, that’s all I want for my readers 🙂 You can do it, and have fun in the process. Just play and explore in the kitchen, and the learning will follow. Let me know what else you make!

  4. Nancy Whittenberg says

    I hate to admit that at my age, 69, I have neither made nor eaten a Cobb salad. After seeing this recipe, it’s next on the menu. Thanks.

  5. christian alexander says

    Followed this to the letter, and it came out flawlessly — great recipe — advanced but thoroughly executable — and if you follow, the rewards are yours … damn good.

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