Cobb Salad Recipe
A fresh, protein-packed Cobb Salad with chicken, bacon, eggs, avocado, and more all in one easy-to-make, family-friendly meal.
Equipment
- Sharp chef’s knife
- Cutting board
- Large salad serving bowl or platter
- Ramekins or small bowls (for dressing and cheese)
- Tongs or serving spoons
Ingredients
- 1 large head of romaine lettuce chopped
- 2 cooked chicken breasts sliced
- 6 slices bacon cooked until crispy
- 4 hard-boiled eggs halved or quartered
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup crumbled blue cheese or feta optional
- 1/3 cup creamy dressing of choice ranch, blue cheese, etc.
Instructions
- Start by cooking your bacon until crispy. Drain on paper towels and chop or leave whole.
- While the bacon cooks, hard-boil your eggs if you haven’t already. Peel and cut in halves or quarters.
- Slice your cooked chicken breasts into strips.
- Rinse and chop the romaine lettuce and lay it evenly across your serving plate or bowl.
- Arrange the toppings in neat rows across the lettuce chicken, bacon, eggs, avocado, tomatoes, red onion, and cheese.
- Serve with your dressing on the side or drizzle it right over the top just before serving.
- Enjoy immediately, or refrigerate without dressing for up to 1 day.
Notes
You can use rotisserie chicken for convenience. Make it vegetarian by skipping bacon and chicken and subbing in beans or tofu.