This Cobb Salad is a classic favorite made with chicken, bacon, avocado, eggs, red onions, tomatoes, blue cheese, then drizzled with the traditional red wine vinaigrette dressing.
Cobb Salads are one of those salads that is a complete meal in itself. It’s one of my favorite things to order at a restaurant when I see it on the menu. It’s a hearty salad made with chicken, bacon, hard-boiled eggs, blue cheese, and a few other vegetables. It’s topped with a fabulous red wine vinaigrette dressing that is simple to whip up quickly.
The main thing that makes a Cobb Salad is the chicken, bacon and eggs. I like to cook these baked chicken breasts or cook chicken on the stovetop seasoned with salt, pepper and garlic powder.
You can easily cook bacon in the oven if you’d like an easy alternative to the stovetop as well.
Mix the ingredients for the red wine dressing together at any time you’d like to have ready to drizzle over all the added layered tomatoes and cheese.
I love to assemble the salad for it’s beautiful presentation like in a restaurant but you can of course make simple separate bowls as well. I always love how pretty it looks coming out to the table all nice and neat.
Cobb Salad can be made ahead of time, up to 24 hours, if you are planning to take it to a barbecue or family gathering. Mix the dressing and store in a separate container. Save adding the avocado until just before serving so they do not turn brown. Cover all the other salad layers with plastic wrap and store in refrigerator.
How to Make the Best Cobb Salad
Cut lettuce and add layer a large platter or bowl.
Slice cooked chicken and add on top of the lettuce.
Chop bacon and add on top of the lettuce.
Slice avocado and onions and place on top of the lettuce.
Slice hard boiled eggs and tomatoes and place on top of the lettuce.
Add blue cheese crumbles.
Drizzle with the red wine dressing.
Try these other salad recipes:
- 6-8 cups romaine lettuce endive or other favorite
- 2-3 chicken breasts cooked and sliced
- 4 large eggs hard boiled
- 3 slices bacon cooked and chopped
- 8 ounce cherry tomatoes sliced in half
- 1-2 large avocados sliced
- 1 small red onion sliced thinly
- 1 blue cheese crumbles
- Chives or parsley for garnish
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Cut lettuce and add layer to large platter or bowl
- Slice chicken and add on top of lettuce
- Chop bacon and add on top of lettuce
- Clean and slice vegetables and add on top of lettuce
- Add blue cheese crumbles
- Serve immediately with dressing
maple stire and