Classic Cobb Salad Recipe
A vibrant and satisfying Classic Cobb Salad featuring crisp romaine, tender shredded chicken, creamy avocado, tangy blue cheese, and savory bacon, all brought together with a zesty homemade shallot mustard vinaigrette. Perfect as a hearty lunch or a refreshing dinner option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (includes boiling eggs and cooking chicken/bacon if not pre-cooked)
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Vinaigrette
- 1 tablespoon shallot, thinly sliced
- 2 tablespoons stone-ground mustard
- 2 tablespoons honey
- ⅓ cup white wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 4 hard boiled eggs, peeled and halved
- 1 head romaine lettuce, roughly chopped
- 2 cooked chicken breasts, shredded
- 1 cup cherry tomatoes, halved
- 4 ounces crumbled blue cheese
- 6 slices cooked bacon, crumbled
- 1 avocado, pitted and thinly sliced
Instructions
- Make the vinaigrette: In a medium bowl, combine the thinly sliced shallot, stone-ground mustard, honey, white wine vinegar, extra-virgin olive oil, kosher salt, and freshly cracked black pepper. Stir well to emulsify the ingredients into a smooth vinaigrette.
- Assemble the salad: Arrange the roughly chopped romaine lettuce on a large serving platter for a fresh, crisp base.
- Add toppings: Evenly distribute the halved hard boiled eggs, shredded cooked chicken breasts, halved cherry tomatoes, crumbled blue cheese, crumbled cooked bacon, and thinly sliced avocado over the romaine.
- Finish with vinaigrette: Remove the shallot slices from the vinaigrette to use as a garnish and scatter them over the assembled salad. Drizzle the vinaigrette evenly across the salad just before serving to keep the greens crisp and fresh. Serve family style and enjoy.
Notes
- Use freshly cooked or rotisserie chicken for best flavor and texture.
- Prep all salad ingredients ahead and refrigerate vinaigrette separately to keep salad fresh.
- For a lighter version, substitute blue cheese with feta or omit bacon.
- Hard boil eggs by placing them in boiling water for 9-12 minutes, then cooling in ice water.
- This salad is best served immediately after dressing to avoid soggy lettuce.
Find it online: https://dishcooks.com/classic-cobb-salad-recipe/
