Classic Cobb Salad

A restaurant-worthy Cobb salad with chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red-wine vinaigrette.

The Cobb salad dates back to the 1930s at the Brown Derby restaurant in Hollywood, and it is still one of the most popular main-dish salads in America. Everything is arranged in neat rows, so every bite gets a little chicken, bacon, egg, avocado and blue cheese.

• Prep time: 30 min
• Cook time: 15 min
• Total time: 45 min
• Servings: 6
• Estimated cost per serving: $4.45

Ingredients

• 2 romaine hearts, chopped
• 2 grilled chicken breasts, sliced
• 6 slices bacon, cooked and crumbled
• 4 hard-boiled eggs, quartered
• 2 avocados, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup finely chopped red onion
• For dressing: 1/3 cup olive oil
• For dressing: 3 tablespoons red wine vinegar
• For dressing: 1 teaspoon Dijon mustard
• For dressing: 1 teaspoon honey
• For dressing: 1 small garlic clove, grated
• Kosher salt and black pepper

Instructions

1. Whisk the olive oil, vinegar, Dijon, honey, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
2. Spread the chopped romaine over a large shallow platter.
3. Arrange the chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion in neat rows over the lettuce.
4. Season the avocado, eggs, and tomatoes lightly with salt and pepper.
5. Drizzle half of the dressing over the salad just before serving.
6. Serve the remaining dressing at the table and toss individual portions as desired.

Tips for the Best Results

• Prepare every topping before cutting the avocado to minimize browning.
• Serve on a wide platter so the signature rows remain visible.

Nutrition is an estimate and may vary by ingredients and serving size.

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