Cobb Salad

Cobb Salad

This Cobb Salad with chicken and avocado is one of my recent discoveries when it comes to chicken salads. It's more nutritious, but, at the same time, it is colorful, healthy, beautiful and interesting. In the steps below you will find the classic Cobb Salad recipe, with its most famous combination. It's worth trying this one first.

I will also give other Cobb Salad versions, suitable for any taste, including a vegetarian one.

In any Cobb Salad, what stays the same is the layer of salad greens and after that you can add any other combinations you like: tomatoes, any type of yellow cheese, grated carrots, bacon, ham/chicken pastrami, grilled or roasted meat, red/green onions, corn, red beans, chickpeas, pepper, cucumber, eggs etc.

I've also seen vegetarian Cobb Salad recipes which were using ingredients like: tofu, chickpeas, peanuts, almonds, cashew, any type of salad greens, strawberries/blackberries/blackcurrants, mandarin slices, pineapple, dried apricots/cranberries/apples etc.

Isn't that great? It not only looks good, but you can also mix whatever you want depending on your taste, likes and menu - the classic version, the vegetarian, the low-carb, according to your inspiration and what's in the fridge.


200 g
any combination of salad greens you like - lettuce, spinach, rucola, valeriana etc.
200 g
200 g
I used chicken
Boiled eggs
3 pieces
1 piece
200 g
cherry or simple
Yellow cheese
100 g
I used DorBlu cheese, you can replace it with any cheese you like, or with tofu
Extravirgin olive oil
50 ml
Balsamic vinegar
20 ml
or freshly squeezed lemon juice, I used here white balsamic vinegar
1 tsp
and a bit of black pepper, whole or ground
French mustard
1 tsp
french whole-grain old mustard - optionally, if you like it and if you have

Step by step


First, slice the bacon and cook it well in a frying pan without oil. 

Then transfer it on some kitchen paper towel on a plate, to allow the extra fat to drain. Leave it like this until we prepare the rest of the ingredients.  



Prepare the salad greens - wash them, dry them off and tear the bigger leaves in a deep bowl. 


Now the rest of the ingredients - I had homemade chicken pastrami. I usually make more and I save it in the freezer for when I make salads. 

You can easily replace the blue cheese with any other cheese you like, white or yellow. 

For more color, next time I will definitely add some corn as well. 


The dressing:

- in a bowl, we pour the oil, the balsamic vinegar or the freshly sqeezed lemon juice and a bit of salt 

- optionally, you can add some black pepper


- optionally, here you can also put 1 teaspoon whole grain French mustard

- mix well so that everything blends together nicely, but only do this right before you pour the mixture on the salad


Pour half of the dressing on the salad greens in the bowl and use some forks to mix everything together. 



Now we start to 'build' the salad:

On a big plate, set the first layer, the salad greens combined with the dressing.


Make different rows of: sliced/chopped tomatoes, chicken pastrami. 


Cut the boiled eggs in quarters or in small pieces and make another row on the plate. 


Another one, roasted bacon. 


Now, 2 more, one of cheese, one of avocado, cut in small pieces. 


Add the rest of the dressing.


Serve the salad right away, place it on the table as it is and when you start eating you carefully mix everything together on the plate. 


Quantity: 600 g (5-6 servings)
Prep time: 15 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Salads

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