Description
This Best Cobb Salad Recipe is a classic American salad featuring crisp romaine lettuce, protein-packed hard boiled eggs, grilled chicken, creamy avocado, fresh grape tomatoes, tangy blue cheese, and crispy bacon, all tossed with your favorite ranch dressing. It’s a colorful and satisfying meal that’s quick to prepare and perfect for lunch or dinner.
Ingredients
Scale
Salad Base
- 2 heads romaine lettuce
Protein & Toppings
- 4 hard boiled eggs
- 2 grilled chicken breasts, boneless, skinless
- 2 avocados
- 1 cup grape tomatoes
- ⅓ cup crumbled blue cheese
- 4 slices cooked bacon, crumbled
Additional
- 1 tablespoon lemon juice (from ½ lemon)
- 1 cup ranch dressing or dressing of choice
Instructions
- Prepare the Lettuce: Wash the romaine lettuce heads thoroughly and chop them into bite-sized pieces. This will form the fresh, crisp base of your salad.
- Slice the Eggs, Chicken, Avocado, and Tomatoes: Peel and slice the hard boiled eggs, slice the grilled chicken breasts, peel and slice the avocados, and halve the grape tomatoes to prepare the toppings.
- Toss Avocado with Lemon Juice: Gently toss the sliced avocado with 1 tablespoon of lemon juice to prevent it from browning, keeping it fresh and vibrant.
- Assemble the Salad: Divide the chopped lettuce evenly among 4 salad bowls. Arrange the sliced eggs, grilled chicken, avocado, tomatoes, crumbled blue cheese, and cooked crumbled bacon evenly over the lettuce in each bowl.
- Add Dressing and Serve: Drizzle each salad with ranch dressing or your preferred dressing. Serve immediately and enjoy a flavorful, hearty meal.
Notes
- Storage: This salad is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Hard Boiling Eggs: To hard boil eggs at home, place eggs in a pot, cover with water, bring to a rolling boil, cover the pot and turn off heat. Let eggs stand for 15 minutes, then transfer to an ice bath before peeling.
- Dressing: Feel free to use any dressing you like, such as a creamy ranch as suggested, or a light vinaigrette if preferred.
- Grilled Chicken: Chicken breasts should be seasoned and grilled until cooked through, then sliced for topping.
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 210mg
