Cobb Salad features a bed of romaine lettuce, blue cheese, grilled chicken, a creamy dressing, and a lot more! This is the perfect salad that can be considered a meal!
Homemade Cobb Salad Recipe
Cobb Salad is a popular dish from the 1930s that proves to be a classic. You can still see it being served at restaurants even after decades from the first time that it was invented around 1937.
We love it because it is flavorful, hearty, and comforting! It has excellent combinations of flavors that are tried and tested over the years.
And my favorite part of it is the creamy dressing! It has avocado and it simply ties the whole thing together.
It is a complete meal on its own as it has fiber, protein, fat, and carbohydrates. So, it is quite healthy and filling, too!
And, its ease of preparation makes it an ideal meal to serve a large crowd. So, if you have a huge family, then, this is a great option to include in your regular menu rotation!
What is a Cobb Salad?
It is a salad made with chicken, bacon, eggs, cheese, and a lot more ingredients served on a bed of greens. It is said to have been named after the owner of the Hollywood Brown Derby restaurant who popularized this dish.
Whether it was Robert Howard Cobb himself who combined leftovers and came up with this dish or it was simply named after him by another chef, the history of this dish is unverified.
What is the difference between Cobb Salad and Chef Salad?
Both dishes sport some meat and hard-boiled eggs over a bed of lettuce. But the key difference is that the Cobb Salad has avocado and tomatoes which lend it a flair of Southwestern flavors.
How to make Cobb Salad
- Prepare the meat: Season the chicken and heat the non-stick grill pan with olive oil. Cook the chicken until done on both sides. Once done, remove it from heat and set aside. While grilling, you may fry the bacon and boil the eggs.
- Make the dressing: Put all the ingredients in the blender and season with salt and pepper. Add water if you find it too thick.
- Assemble: Cut the chicken, eggs, and bacon. Arrange the lettuce on a big bowl and top with the rest of the ingredients.
- Toss: Top everything with the dressing and croutons. Toss and serve!
- Instead of just using romaine lettuce, you can add variety by having iceberg lettuce and watercress.
- You may omit the cheese or replace it with cheddar or Monterey Jack.
- You can use ranch dressing which is equally creamy and tangy.
Is Cobb Salad healthy?
Yes! It has lots of vegetables that give you fiber and nutrients. You get protein from bacon and eggs. Calcium is what you get from the cheeses. And you get healthy fat from avocado and olive oil.
While this is a high-calorie recipe overall, the calories come from fresh and healthy ingredients. Just remember proper portioning to maintain your caloric intake at a healthy level.
What goes with Cobb Salad?
- Instant Pot Penne Alla Vodka
- Homemade Lasagna
- Creamy Beef and Shells
- Air Fryer Pork Chops
- Instant Pot Red Wine Beef Roast
How to store it?
You can prepare and store the leftover ingredients separately, especially the dressing, and keep in the fridge for up to a week.
When storing the romaine, it is better to line the container with paper towels to absorb excess moisture to retain the crispness.
Then, just assemble everything later.
- Add corn for a pop of color and it is nutritious, too. Simply grill a corn cob alongside the chicken breasts.
- You can prepare the ingredients ahead of time. Grill the chicken in advance. This will cut your prep time significantly.
- Make your own croutons by toasting pieces of French baguette seasoned with olive oil and minced garlic in the oven.
Cobb Salad Recipe
- 2 large chicken breasts (skinless and boneless)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 slices bacon (cooked and crumbled)
- 3 eggs (hard-boiled)
- 6 cups Romaine lettuce leaves (washed and dried)
- 1 cup grape tomatoes (halved)
- 1 avocado (sliced)
- 6 oz. blue cheese (crumbled)
- 1/2 cup croutons
- 1/3 cup mayonnaise
- 1/4 cup non-fat Greek yogurt (or sour cream)
- 1/2 avocado
- 1 tablespoon olive oil
- 1 clove garlic
- 2 tablespoons lemon juice
- 2 tablespoons freshly grated parmesan cheese
- Salt and pepper (to taste)
- Rub the chicken with a mixture of oil, lemon juice, garlic, paprika, salt, and pepper.
- Place a nonstick grill pan over medium heat, or turn on the outdoor grill, add a little olive oil and grill the chicken until golden and cooked through, about 4-5 minutes per side on the pan and about 10 per side on the grill.
- Place the cooked chicken on a plate, cover with foil and set aside to rest for 10 minutes before slicing.
- While chicken is cooking, fry the bacon and boil the eggs if needed.
- Chop the bacon and the eggs once done.
Make the Dressing:
- Add all the dressing ingredients to a blender or food processor and pulse until well combined and smooth.
- Taste and adjust for salt and pepper and add water if for a thinner consistency.
Assemble the Salad:
- In a large salad bowl or individual salad bowls, add lettuce, tomatoes, cheese, and half of the croutons, toss to combine.
- Top with chicken, bacon, avocado, and eggs.
- Pour the dressing on top; top with the remaining croutons, and serve.