cobb salad on a white plate with yellow napkin

My Favorite Cobb Salad Recipe

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: American


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


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)


  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.


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.


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.