Cobb Salad Bowl (Printable)

Hearty layered salad featuring grilled chicken, bacon, avocado, blue cheese, eggs, and crisp greens with classic ranch dressing.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Other

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste

# How to Cook:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Rest briefly, then slice thinly.
02 - While chicken cooks, place bacon in a skillet over medium heat and cook until crisp. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-9 minutes. Transfer to ice water, cool completely, peel, and quarter.
04 - Arrange mixed salad greens in a large serving bowl or divide evenly among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle with ranch dressing just before serving, or serve dressing on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it ideal for weeknight dinners without feeling rushed or lazy.
  • Every element can be prepped ahead, so you're really just assembling a gorgeous bowl when hunger hits.
  • The combination of warm grilled chicken against cool greens and creamy avocado feels indulgent but keeps you satisfied, not stuffed.
02 -
  • Don't skip letting the chicken rest after grilling; those five minutes let the juices redistribute so every slice stays tender instead of drying out as it cools.
  • The blue cheese makes or breaks this salad, so taste it before you buy it and don't settle for something that tastes like plastic; a creamy, tangy blue cheese elevates everything around it.
03 -
  • Make your hard-boiled eggs the night before; they peel easier when they've sat overnight and you save time on the actual cooking day.
  • If your blue cheese is very dry and crumbly, drizzle it lightly with olive oil before crumbling so it stays tender and actually melts slightly in the warm spots of the salad.
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