This Cobb Salad Recipe is piled with fresh ingredients and finished with a bright homemade herb vinaigrette. Crisp greens, creamy avocado, salty bacon, tangy cheese, and a lively dressing make this an easy salad you’ll genuinely crave.
Author’s Notes
This Is The Best Cobb Salad I’ve Ever Had!
I love salads, but I only share the ones I truly love. I put care into balancing dressings and ingredients so every bite is satisfying and crave-worthy.
When I tried a memorable Cobb Salad at a restaurant a few years back, it stuck with me—vibrant vinaigrette instead of a heavy creamy dressing, goat cheese instead of blue, and edamame in place of peas. I went home and started testing variations immediately. This recipe is the result.
You can stick with a classic Cobb if you prefer, but I think this mix of fresh herb vinaigrette, creamy avocado, salty bacon, tangy goat cheese, and crisp vegetables is exceptional. I hope you enjoy it as much as I do.
Cobb Salad Recipe Ingredients
| Ingredient | Notes |
|---|---|
| Lettuce | Choose fresh, crisp lettuce and make sure it’s dry before assembling. Chop into bite-sized pieces for the best texture. |
| Eggs & bacon | Store-bought hard-boiled eggs and microwave bacon save time if you’re in a hurry. |
| Tomatoes, avocado, corn & edamame | Prep these just before serving so they stay bright and firm. |
| Goat cheese or feta | Goat cheese adds a creamy tang; feta is firmer and saltier. Blue cheese is traditional if you prefer it. |
| Herb vinaigrette | Blend gently so the dressing stays fresh. If fresh herbs aren’t available, a small amount of dried or freeze-dried herbs can work. |
Quick Tip
For a lighter salad, skip the chicken or use rotisserie or leftover grilled chicken.
Chelsea’s Tips
Recipe Tips
- Cut toppings small: Smaller pieces keep each bite balanced and easy to eat.
- Grill the corn if possible: Grilled corn adds smoky sweetness, especially if you’re grilling the chicken.
- Keep the dressing cold: The herb vinaigrette is brightest when chilled and shaken just before serving.
Quick Tip
If the dressing separates in the fridge, let it warm to room temperature for 20 minutes and shake well. The flavor improves after resting, so it’s great to make ahead.
Storage
This salad doesn’t hold up well once dressed, so only dress the portion you plan to eat. Store leftover dressing and toppings separately in the refrigerator for up to 3 days. Don’t dice the avocado until right before serving.
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Cobb Salad Recipe
Equipment
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Small blender
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Grill or grill pan (optional)
Ingredients
- 6 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 clove garlic
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped cilantro or fresh basil
- 2-1/2 tablespoons granulated sugar
- 1/2 cup olive oil (best quality you have)
- Salt and pepper, to taste
- 1 pound boneless, skinless chicken breasts plus 1/3 cup of dressing
- 8 cups green leaf lettuce, coarsely chopped
- 2 to 3 hard-boiled eggs, peeled and diced or sliced
- 1/3 cup cooked and crumbled bacon (about 6–7 slices)
- 1/3 cup frozen shelled edamame or sweet peas, cooked and cooled
- 2/3 cup grape tomatoes, halved
- 1 large avocado, diced
- 1/2 cup corn (grilled or cooked)
- 1/2 cup goat cheese, feta, or blue cheese, crumbled
Instructions
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Shortcuts: Skip the chicken, use rotisserie or leftover grilled chicken, use store-bought hard-boiled eggs, or microwave bacon to save time.
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Make the dressing: Combine all dressing ingredients and 1/2 tsp each salt and pepper in a small blender. Blend until smooth, taste, and adjust seasoning. Transfer to a jar and refrigerate. Shake before using.
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Optional grilled chicken: Slice each breast horizontally to make thinner pieces. Place chicken and 1/3 cup dressing in a large plastic bag, seal, and massage to coat. Refrigerate 30 minutes to 4 hours (do not exceed 4 hours). Grill over medium-high heat 4–5 minutes per side or until 160°F. Tent with foil and rest 10 minutes, then slice.
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Prep the salad: Dice or slice hard-boiled eggs. Cook and crumble or finely chop the bacon. Cook edamame or peas, drain, and cool. Halve tomatoes and dice the avocado. Prepare corn as desired.
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Assemble: Spread lettuce on a large platter or bowl. Arrange chicken (if using), eggs, bacon, edamame, tomatoes, avocado, corn, and cheese in rows or clusters. Drizzle dressing just before serving. Only dress the portion you’ll eat now; the salad won’t keep well once dressed.
Recipe Notes
Note 2: To make hard-boiled eggs at home: place cold eggs in boiling water, reduce to a gentle boil, and cook 10 minutes. Transfer to an ice bath for 10 minutes, then peel under cool running water.
Note 3: Grill corn on the cob if you like, let it cool, then cut kernels off the cob and add to the salad for the best flavor.
Storage: Keep salad components and dressing separate in airtight containers. Only dress what you’ll eat immediately to keep the lettuce crisp. If using avocado, dice it right before serving.
Nutrition note: Nutrition values exclude the optional grilled chicken and the 1/3 cup of dressing used as a marinade.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.