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Closeup on an individual Cobb Salad

Cobb Salad

Enjoy vibrant colors and amazing textures in this nutrition-packed salad. This healthy feast in a bowl features Cajun-flavored chicken, bacon, blue cheese, boiled eggs, avocado, and lettuce. And it is delightfully drizzled in a sweet and tangy red wine vinaigrette dressing. Yum!
Course Salad
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 690kcal
Author Imma


  • 4 slices bacon, chopped and cooked until crispy
  • 1 pound (454g) boneless skinless chicken breast (2 pieces)
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) pepper
  • 1 teaspoon (4g) Creole seasoning
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, sliced
  • ½ cup red onion, sliced
  • 2 hard-boiled eggs, quartered
  • 1 large head romaine lettuce, chopped (about 4-5 cups)
  • ½ cup blue cheese, crumbled
  • 2 tablespoons (6g) chives, chopped for garnish

Cobb Salad Dressing

  • ½ cup (120ml) olive oil
  • 1 teaspoon (2.8g) garlic, minced
  • 2 tablespoons (30ml) red wine vinegar
  • ¼ cup (60ml) honey
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) lemon juice, freshly squeezed
  • 1 teaspoon Italian seasoning, optional


  • Saute chopped bacon in a skillet over medium-high heat until brown and crisp, then cool on a paper-towel-lined plate.
  • As the bacon cooks, add all the dressing ingredients to a small mixing bowl and whisk until thoroughly combined. Set aside.
  • Season both sides of chicken breast with salt, black pepper, and Creole seasoning.
  • Heat a tablespoon of olive oil in a large skillet. Add the chicken and cook for 5-6 minutes on each side. The chicken should be cooked through and no longer pink in the middle. 
  • Once ready, let the chicken rest for about 5 minutes, then slice.
  • Prepare (chop or slice) all other ingredients for the salad (avocado, tomatoes, onion, etc.)
  • Hard boil two eggs, then peel and quarter them.
  • Chop, rinse, and drain water from romaine lettuce and arrange on a platter.
  • Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad.
  • Sprinkle with chives—drizzle dressing over the salad just before serving.


  • Don't forget to wash your fruits and veggies. Then dry them thoroughly to prevent our salad from getting soggy. A salad spinner will make your life easier.
  • Drain the excess oil from the bacon and chicken. We don't want a greasy salad. Yikes!
  • Marinate the chicken for a good 15-30 minutes to infuse the flavor.
  • If you intend to make the Cobb Salad ahead, don't slice the eggs and avocado just yet to prolong their shelf life. Or you can squeeze some lemon juice over sliced avocado to prevent discoloration.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 2cups | Calories: 690kcal | Carbohydrates: 12g | Protein: 52g | Fat: 49g | Cholesterol: 289mg | Sodium: 1100mg | Potassium: 883mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1710IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2.5mg