Ingredients
12 cups chopped romaine lettuce
2 poached and diced chicken breasts
4 strips cooked and chopped bacon
4 large boiled eggs, quartered
2 large tomatoes, cut into chunks or 1 cup halved cherry tomatoes
1 large avocado, cut into pieces
100 grams creamy blue cheese, crumbled (or substitute feta, goat cheese, or cheddar)
Dresssing:
1 teaspoon Dijon mustard
120 ml (1/2 cup) extra virgin olive oil
60 ml (1/4 cup) apple cider vinegar
1 finely minced shallot
1/4 teaspoon salt
1/4 teaspoon black pepper
Small pinch of sugar
Instructions
1. Poach the chicken breasts: Place in boiling water, turn off the heat, and let rest for 20 minutes. Cool and dice.
2. Cook the bacon: Place strips in a cold non-stick pan over medium-high heat. Cook until crisp. Drain and chop.
3. Boil the eggs: Place in boiling water for 9 minutes for a firm yolk. Cool, peel, and quarter.
4. Prepare the dressing: Shake together Dijon mustard, olive oil, vinegar, minced shallot, salt, pepper, and sugar until emulsified.
5. Assemble the salad: Spread romaine lettuce on a large platter. Arrange chicken, avocado, tomatoes, bacon, and eggs in rows on top.
6. Crumble blue cheese over the salad and garnish with chives or red onion if desired.
7. Serve the dressing on the side for guests to add their preferred amount.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use creamy blue cheese for an authentic Cobb Salad flavor.
🥓 Cook bacon whole and chop afterward for easy preparation.
🌿 For a kid-friendly version, use cheddar cheese and light ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of salad
- Calories: 700
- Sugar: 5 g
- Sodium: 1820 mg
- Fat: 52 g
- Saturated Fat: 16 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 46 g
- Cholesterol: 133 mg