Dive into this vibrant Cobb salad recipe. It bursts with fresh flavors. Plus, it packs hearty ingredients for a standout meal. Because we add extra hard-boiled eggs, you get more creaminess and protein. So, enjoy crispy bacon, tender chicken, creamy avocado, tangy blue cheese, and juicy tomatoes over crisp lettuce. This easy version is perfect for lunch, dinner, or meal prep. In fact, it keeps you satisfied and coming back for more.
Recipe Overview
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Calories | Approximately 450 per serving |
Ingredients
- 6 large eggs (hard-boiled and chopped for extra egg focus)
- 4 slices thick-cut bacon (about 100g or 3.5 oz, cooked crisp and crumbled)
- 2 boneless skinless chicken breasts (about 300g or 10 oz, grilled or poached and diced)
- 1 large head romaine lettuce (chopped, about 200g or 7 oz)
- 1 ripe avocado (diced, about 150g or 5 oz)
- 1 cup cherry tomatoes (halved, about 150g or 5 oz)
- 1/2 cup crumbled blue cheese (about 60g or 2 oz)
- 2 green onions (sliced, about 30g or 1 oz)
- For the simple dressing: 1/4 cup mayonnaise (60ml), 2 tablespoons Greek yogurt (30ml), 1 tablespoon red wine vinegar (15ml), 1 teaspoon Dijon mustard (5ml), salt and pepper to taste
Instructions
- First, prepare the eggs. Place them in a saucepan. Cover with cold water. Then, bring to a boil. Remove from heat. Let it sit covered for 10 minutes. Finally, cool in ice water, peel, and chop into chunks. This gives your egg Cobb salad that extra goodness.
- Next, cook the bacon. Use a skillet over medium heat. Fry until crisp, about 8 minutes. Drain on paper towels. Crumble once cooled.
- Meanwhile, cook the chicken. Grill or poach the breasts until done, about 10 minutes per side if grilling. Dice into bite-sized pieces. This works great for chicken in a Cobb salad.
- Then, make the dressing. Whisk mayonnaise, Greek yogurt, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. You get a creamy Cobb salad dressing with a simple hard-boiled egg vibe.
- Now, assemble the salad. Use a large bowl or plates. Layer chopped romaine as the base. Arrange rows of chopped eggs, diced chicken, crumbled bacon, diced avocado, halved tomatoes, blue cheese, and green onions.
- Finally, drizzle the dressing over the top. Toss gently if you like. Or serve it on the side. This way, everyone customizes their plate.
Expert Tips: The Secret Sauce
Always shock eggs in ice water after cooking. This prevents green rings and keeps them creamy. Additionally, bake bacon on parchment at 400°F (200°C) for 15 minutes. It gets extra crispy without a mess. Choose firm avocados. Toss them in lemon juice to stay vibrant. Season each layer lightly. This builds better flavor in your Cobb salad for a crowd.
Variations
Make it vegetarian easily. Swap chicken and bacon for grilled tofu and smoked mushrooms. Keep the extra eggs for protein. For a spicy version, add sliced jalapeños or hot sauce to the dressing. This turns it into a zesty, easy Cobb salad with extra egg.
Storage Advice
Store leftovers in an airtight container. Keep them in the fridge for up to 2 days. Always store dressing separately. This maintains crispness. To reheat, microwave the chicken and bacon for 30 seconds. Then, assemble fresh over lettuce. Enjoy the best texture this way.