Cobb Salad
Neat rows of chicken, crispy bacon, hard-boiled egg, avocado, tomato and blue cheese over crisp lettuce, with a tangy red wine and Dijon vinaigrette. A salad that eats like a meal.
The Cobb salad was created at the Brown Derby restaurant in Hollywood in the 1930s, and it is still one of the best main-course salads around. Each ingredient is arranged in its own neat row over a bed of crisp lettuce, so everyone can admire it before it is tossed with a bright red wine vinaigrette. It is hearty, colorful and endlessly satisfying.
How to prep a Cobb salad efficiently
- Start the eggs, since they take the longest.
- Cook the bacon in a skillet, then cook the chicken in the same pan to pick up the flavor.
- While everything cools, chop the lettuce, tomatoes and avocado and make the dressing.
Shortcuts
- Use a rotisserie chicken; you will need about 2 cups of chopped meat.
- Cook the bacon on a sheet pan in a 400°F oven for 15 to 20 minutes while the eggs boil.
- Buy peeled hard-boiled eggs from the deli counter.
Arranging the salad
Spread the lettuce on a large platter or in a wide shallow bowl, then lay the toppings over it in stripes: chicken, bacon, egg, avocado, tomato and blue cheese. Add the dressing at the table and toss just before serving so the avocado stays bright.
FAQ
Can I make Cobb salad ahead?
Cook the chicken, bacon and eggs up to 3 days ahead and keep them refrigerated separately. Chop the avocado and assemble just before serving.
What can I use instead of blue cheese?
Crumbled feta, goat cheese or shredded sharp cheddar all work well.
Cobb Salad
Ingredients
Red wine vinaigrette
Salad
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the dressing
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Shake all the vinaigrette ingredients together in a jar until well combined. Set aside.
Cook the toppings
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Put the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 11 minutes. Transfer to ice water to cool, then peel and chop.
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Meanwhile, cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels, then crumble. Pour off all but 1 tablespoon of the fat.
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Season the chicken with the salt and pepper. Cook in the skillet over medium heat for 5 to 7 minutes per side, until golden and the thickest part reaches 165°F (74°C) on an instant-read thermometer. Rest for 5 minutes, then dice.
Assemble
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Spread the lettuce on a large platter. Arrange the chicken, bacon, eggs, avocado, tomatoes and blue cheese in rows on top.
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Sprinkle with chives and serve with the vinaigrette on the side. Toss at the table.
Notes
- Pounding the chicken breasts to an even ¾-inch (2 cm) thickness helps them cook evenly and stay juicy.
Tips
- Toss the diced avocado with a squeeze of lemon juice if you are assembling the salad more than a few minutes before serving.
Substitutions
- Turkey: use leftover roast turkey and turkey bacon.
- Vegetarian: skip the bacon and chicken and add roasted chickpeas and extra eggs.
- Dressing: a creamy blue cheese or ranch dressing is also popular.
Storage and reheating
- Store undressed leftovers in the fridge for up to 1 day. Keep the dressing in a jar in the fridge for up to 1 week.
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