Cobb Salad

5 from 1 vote

Cobb Salad is a classic for a reason. The delicious ingredients combine to create a hearty meal that will leave everyone happy and satisfied. Don't miss my homemade Red Wine Vinaigrette that pulls everything together.

Prep Time45

Total Time45

Course: Salad

Cuisine: American

Keyword: entree salad

Servings: servings

Calories: 539kcal

Author: Lisa Longley

Ingredients

Red Wine Vinaigrette

2/3 cup red wine vinegar (157.73 ml)
2 teaspoons mayonnaise optional (read above about how mayonnaise prevents dressing from separating)
1 cup extra virgin olive oil (236.588 ml) (read above about why extra virgin olive is best for salad dressing)
1/2 tablespoon Dijon mustard
2 garlic cloves finely minced
2 1/2 teaspoons kosher salt (if using table salt, start with half this amount)
2 teaspoons oregano
2 teaspoons sugar
1/4 teaspoon black pepper

Cobb Salad

1 pound chicken breasts (453.59 grams)
1/2 tablespoon olive oil
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 pound thick cut bacon diced (226.79)
3 romaine lettuce heads chopped (see photos in the post for how to easily chop Romaine heads)
3 Roma tomatoes quartered and then cut in half
2 hard boiled eggs (read how to make hard boiled eggs here or how to make them in the Instant Pot here)
1/2 cup blue cheese (53 grams)
1 avocado diced
2 green onions sliced, go one inch into the green

Instructions

Red Wine Vinaigrette

Whisk together the red wine vinegar and the mayonnaise.
2/3 cup red wine vinegar, 2 teaspoons mayonnaise
Add in the other ingredients and shake or whisk well. For best results, let the dressing sit overnight. (Read more about this here.)
1 cup extra virgin olive oil, 1/2 tablespoon Dijon mustard, 2 garlic cloves, 2 1/2 teaspoons kosher salt, 2 teaspoons sugar, 1/4 teaspoon black pepper, 2 teaspoons oregano

Cobb Salad

Preheat your oven to 375 degrees Fahrenheit.
Rub the chicken breasts with the olive oil. Season with salt and pepper. Place in a baking dish and cover with aluminum foil. Bake for 35 - 40 minutes or until the chicken registers 165 degrees Fahrenheit. Alternatively, to keep this a 30 minute meal, use my Air Fryer Chicken Breast Recipe. When the chicken has finished cooking, remove it from the oven, allow it to cool a bit, and then cut it into bite-sized pieces.
1 pound chicken breasts, 1/2 tablespoon olive oil, 1 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat. Cook the bacon pieces until they are just beginning to brown (they will continue to cook as you remove them from the pan, and you want to be careful not to wait too long that they overcook). Use a slotted spoon to remove them from the pan and place them on a paper towel-lined plate.
1/2 pound thick cut bacon
Add the chopped romaine to a large serving dish. In rows (see the photos), add the chicken, avocado, tomatoes, eggs, bacon, blue cheese, and green onions. Serve with the prepared Red Wine Vinaigrette.
3 romaine lettuce heads, 3 Roma tomatoes, 2 hard boiled eggs, 1 avocado, 2 green onions, 1/2 cup blue cheese

Nutrition