Cobb Salad with the Best Dressing
Total Time
30 mins
Prep Time
25 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(183)
Ingredients
6 servings
- 6 oz bacon, (6 slices) chopped and browned
- 1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
- 2 cooked chicken breasts
- 2 hard-boiled eggs
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled (or feta cheese)
- 2 Tbsp parsley, finely chopped
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 garlic clove, pressed or finely minced
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Preparation
Step 1
Bake, Air Fry, or Sautee bacon on a skillet. Cook 2 hard-boiled eggs, chill in ice water then peel and quarter the eggs.
Step 2
Chop, rinse and spin dry romaine lettuce and arrange on a shallow platter.
Step 3
Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad, then sprinkle the finely chopped parsley over the salad.
Step 4
Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.
Step 5
Save recipe for the next time?
Chef's notes
For the Chicken – you can use rotisserie chicken and dice it up, or cook and cool some Baked Chicken Breasts. You can also use light or dark meat from an Instant Pot Whole Chicken.
To Sautee bacon, set a skillet over medium heat and cook bacon until browned and crisp on both sides. Transfer to a paper-towel-lined plate to cool then crumble.
