Cobb Salad Recipe

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: salads

Calories: 776kcal

Author: Becky Hardin

Tuck into this delicious and easy Cobb Salad recipe, you will love it! Packed with protein, veggies and top with crumbled blue cheese, it's a super satisfying lunch or dinner option.

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Ingredients

2 heads romaine lettuce
4 hard boiled eggs
2 grilled chicken breasts boneless, skinless
2 avocados
1 cup grape tomatoes
1 tablespoon lemon juice from ½ lemon
⅓ cup crumbled blue cheese
4 slices cooked bacon crumbled
1 cup ranch dressing or dressing of choice

Instructions

Wash and chop the romaine lettuce heads.
2 heads romaine lettuce
Slice the hard boiled eggs, chicken breasts, and avocados. Halve the tomatoes.
4 hard boiled eggs, 2 grilled chicken breasts, 2 avocados, 1 cup grape tomatoes
Toss the sliced avocado with lemon juice to prevent the avocado from browning.
1 tablespoon lemon juice
Fill 4 salad bowls with chopped lettuce. Divide all of the toppings evenly among the salad bowls.
⅓ cup crumbled blue cheese, 4 slices cooked bacon
Drizzle with salad dressing, serve, and enjoy.
1 cup ranch dressing

Video

Notes

Storage: This salad is best enjoyed fresh. Store any leftover Cobb salad in an airtight container in the refrigerator for up to 2 days.
Eggs: Pick up a package of hard boiled eggs at the store or boil them at home. To hard boil eggs at home, place the eggs into a large pot. Submerge the eggs with water and place the pot on the stove over high heat. Bring the water to a rolling boil. Once boiling, put the lid on the pot and turn off the heat. Let stand for 15 minutes. Transfer the eggs to an ice water bath to stop cooking. Once cool enough to handle, peel and continue with the recipe.
Dressing: Use your favorite kind of store bought or homemade dressing (creamy like the one shown or a vinaigrette).

Nutrition