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Home Recipe Index Sides & Salads Salads

My Favorite Cobb Salad

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 9/21/20Updated: 9/29/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This salad is hands-down my favorite Cobb salad ever. With a variety of vegetables, perfectly cooked proteins, and Gorgonzola cheese, this colorful salad is complex in flavor and texture. The savory dressing is to die for, too!

cobb salad on a white plate with yellow napkin and dressing on the side

Ingredients in Cobb Salad

Most Cobb Salads have fairly similar ingredients, so what makes this one so great? Let me tell ya.

ingredients for Cobb Salad on a cutting board

Lettuce – Start by selecting the best-looking lettuce you can find. I like using either a container of fresh mixed greens or using Green Leaf or Romaine lettuce, but choose what looks freshest in your store or at the farmers market.

Bacon – How you cook the bacon and the brand of bacon you buy makes a big difference. I’ve found that baking your bacon using this recipe reduces the mess and turns out perfectly every time. We are also big fans Burgers’ Smokehouse bacon (in our area) and uncured bacon from ButcherBox (delivery service we use).

Chicken – You choose how to cook your chicken using our instructions below, but the best advice I can give is don’t overcook it. It’s done when it registers 165°F internally.

Cheese – You can use whatever cheese you like the best, but, for my money, I think Gorgonzola provides the biggest impact. It tastes like a mix of feta and blue cheeses, but it’s tamer than traditional blue cheese for sure.

Hard-Boiled Eggs – How you cook your eggs is really important here. If you have an Instant Pot, try this no-fail method. The shells fall right off.

Cherry tomatoes, shredded carrot, avocado – Be sure to pick the freshest looking and ripe produce you can. This salad is amazing when you use garden tomatoes, especially!

The Dressing – The savory vinaigrette is really what turns this salad into something you won’t easily forget. Oh my, the complexity of ingredients like Dijon, Worcestershire, garlic, lemon juice, and more are simply amazing.

cob salad on a round white plate with dressing on the side

How to Make Cobb Salad

Watch our quick 1 minute tutorial see how easily this salad comes together…

Tip for Making the Chopping Easier

This isn’t a difficult salad to make, but it does involve a fair amount of chopping. I got a new chef’s knife for Christmas that I’ve been waiting my whole life for (I didn’t know I was, but I was). It makes chopping vegetable after vegetable a delightful task as it quickly slices and dices anything in its way.

chef knife

America’s Test Kitchen, my go-to source for unbiased ratings and reviews of cookware and kitchen equipment, highly recommends this particular knife. The best news is that it’s very affordable on Amazon! I tell everyone to get it.

Buy My Favorite Chef’s Knife Here

Other Salads You’ll Love

If you like this Cobb Salad, you may want to try a few of other favorites…

Other Salads You’ll Love!

If you like this Cobb Salad, you may want to try a few of other favorites…

chopped salad in a white bowl with serving spoons

Fiesta Chopped Salad

shaved brussels sprout salad

Shaved Brussels Sprout Salad

Autumn Salad with Apple Cider Vinaigrette

Summer Strawberry Salad

Polly conner holding clipboard

Salad Dressing Cheat Sheet

Our best homemade salad dressings all in one place!

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cobb salad on a white plate with yellow napkin
★★★★★ 5 from 1 reviews

My Favorite Cobb Salad Recipe

This Cobb salad is colorful, complex in flavor and texture, and a crowd-pleaser. Enjoy this easy and healthy recipe!

Yield: 4 1x
Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
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Ingredients

Dressing Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire sauce (Gluten-free option: look for gluten-free brand of this!)
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salad Ingredients:

  • 8 cups (4 ounce container) mixed greens (or chopped Romaine or Green Leaf lettuce)
  • 1 cup grape tomatoes, cut in half
  • 2 hard-boiled eggs, chopped
  • 1 cup grated carrot
  • 2 cups diced, cooked chicken (Shortcut: Use rotisserie chicken from the store. Or, see chicken cooking methods in notes below.)
  • 1/2 pound cooked thick-cut bacon, crumbled
  • 1 avocado, diced
  • 4 ounces crumbled Gorgonzola cheese (sub: feta or shredded cheddar cheese)
  • 1 cup croutons (optional; omit if making this gluten-free)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Make the Dressing: Combine all dressing ingredients in a jar with lid. Seal and shake. Refrigerate for up to two weeks or freeze for up to 3 months.
  2. Make the Salad: In a large bowl toss the greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a colorful array. Drizzle with the remaining dressing on top and serve.

COOKING NOTES:

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)

How to Cook Boneless, Skinless Chicken Breasts:

  • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
  • Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
  • Instant Pot: Place chicken and marinade in Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
  • Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.
 

NOTES

We get our meat from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.

© Author: Thriving Home
Cuisine: American Method: No cook

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cobb salad on a white plate with yellow napkin
 
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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarTracy says

    Posted on 4/10/21 at 7:59 pm

    This looks great! If I bake the chicken in the oven, would you just season it simply with salt and pepper, or brush on some of the dressing, or…? Thanks!

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 4/12/21 at 6:54 am

      You could marinade it in extra dressing and then bake at 400°F for about 20-25 minutes, until done. That’s what I’ve done in the past.

      Reply
  2. AvatarCarla says

    Posted on 2/17/21 at 8:12 am

    By far my all-time favorite salad! It changes depending what I have on hand bit is easy to throw together and uses up all kinds of leftovers. I love the dressing so much!

    ★★★★★

    Reply

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