Description
This classic Cobb Salad recipe features a perfect balance of crispy bacon, hard-boiled eggs, fresh romaine lettuce, rotisserie chicken, grape tomatoes, red onion, creamy avocado, and tangy blue cheese or cheddar. Topped with a zesty homemade vinaigrette, this salad is a hearty and satisfying meal ideal for lunch or dinner.
Ingredients
Scale
Vinaigrette Dressing
- 2/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp honey
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Salad
- 8 slices bacon
- 4 large eggs
- 1 large head romaine lettuce, chopped into bite size pieces
- 2 1/2 cups cooked rotisserie chicken, chopped
- 1 1/2 cups grape tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/3 cup)
- 1 large avocado, diced
- 3 oz blue cheese, crumbled or 1 cup shredded cheddar cheese
Instructions
- Prepare Bacon: Preheat the oven to 400 degrees Fahrenheit. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay the bacon strips in a single layer on the baking sheet. Bake until crisp, about 20 minutes depending on thickness. Remove and drain on paper towels, then chop into bite-sized pieces.
- Cook Eggs: Add 1 inch of water to a 4-quart pot or saucepan and bring to a boil over medium-high heat. Gently add the eggs, cover with lid, and cook for 14 minutes. Immediately transfer to a bowl of ice water and let rest for 15 minutes. Peel and chop the eggs.
- Assemble Salad: Place chopped romaine lettuce into a large salad bowl or divide among five individual serving plates. Top with chopped bacon, chopped eggs, rotisserie chicken, halved grape tomatoes, thinly sliced red onion, diced avocado, and crumbled blue cheese or shredded cheddar.
- Make Dressing and Serve: Whisk the olive oil, red wine vinegar, lemon juice, dijon mustard, honey, garlic, salt, and pepper together until well combined. Drizzle over the salad just before serving and toss gently to combine.
Notes
- Use a chilled dressing for a refreshing salad experience.
- Rinse chopped lettuce thoroughly and dry well with a salad spinner to help dressing adhere better.
- Add the dressing right before serving to prevent the lettuce from wilting.
- Dice avocado just before serving to avoid browning.
- For a milder red onion flavor, rinse thin slices under cold water and drain before adding to salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 200 mg
