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Cobb Salad

Cobb Salad

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Bill

Bill

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Divide shredded lettuce among individual plates.
  4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  5. Drizzle with your favorite dressing and enjoy.
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Reviews

naples34102
298

naples34102

4/12/2010

I travel frequently and often have Cobb Salads when I do - on planes, in restaurants, hotels and even from grocery stores. I love a good Cobb Salad, but I never much paid attention to what I know is a classic list of ingredients. So glad to find this recipe here, and this is quite easily the best Cobb Salad I've ever had anywhere, probably because I controlled the ingredients, their quality and their freshness. I stuck to the ingredients as written as, again, I recognize them to be critical to an authentic Cobb Salad. I did, however, make my own Buttermilk Ranch Dressing. This was an ideal dinner to make for myself since Hubs is out of town and he would have never eaten this in a million years - well, not with the Blue cheese anyway. My tummy is happy. (Tip: Penzey's Spices makes a seasoning blend called "Buttermilk Dressing and Dip" which makes a quick but awesome ranch dressing! I don't even use buttermilk - just sour cream, mayo and half and half to desired thickness)

LINDA MCLEAN
230

LINDA MCLEAN

7/23/2003

Hmmm....Ranch dressing and iceberg? Now that's a first for me, including the reviewer who said that thousand island was the only way to go. However, who cares if it's not the "original" recipe; if it tastes good, eat it! I prefer a mixture of romaine and butter lettuce with a dressing consisting of red wine vinegar, olive oil (which I drizzle in slowly to emulsify) dijon mustard, chopped fresh chives and crumbled blue cheese. Any way you decide to make this salad with whatever dressing, it will always be a hit. Thanks so much Mr. Bill!

RALWATTAR
183

RALWATTAR

9/6/2008

Delicious salad!! I usually don't like vegetables or salad, but I ate this salad every day for lunch until it was gone. Will def. make again. UPDATE: I always buy rotisserie chicken and crumbled gorgonzola cheese from the grocery store so that I can put this salad together quickly. I also use home-made ranch dressing II (from this site) and it makes this salad even better.

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