Cobb Salad with Avocado (Printable)

A hearty layered salad with romaine, iceberg, chicken, bacon, avocado, tomatoes, eggs, and blue cheese.

# What You'll Need:

→ Salad Base

01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped

→ Proteins

03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked crisp and crumbled
05 - 4 large hard-boiled eggs, peeled and quartered

→ Vegetables & Cheese

06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 oz blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped

→ Dressing

10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil

# How to Cook:

01 - Arrange chopped romaine and iceberg lettuces evenly in a large salad bowl or platter.
02 - Place diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in neat rows atop the lettuce.
03 - In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Slowly whisk in olive oil until emulsified.
04 - Drizzle dressing over the salad evenly just before serving or offer it on the side.
05 - Sprinkle fresh chopped chives over the salad for garnish.
06 - Present immediately to allow guests to toss as desired or enjoy the layered presentation.

# Expert Advice:

01 -
  • Every forkful tastes completely different thanks to the layered arrangement—you never get bored.
  • It feels elegant enough for guests but honest enough for a Tuesday lunch when you need something substantial.
  • The protein-rich composition keeps you satisfied for hours without feeling heavy.
  • You can prep most of it ahead and assemble just before serving, which is the dream for entertaining.
02 -
  • Don't dress the salad too far in advance or the lettuce will weep and the avocado will brown—timing is everything here.
  • The temperature of your chicken matters more than you'd think; cold chicken takes the vinaigrette better than lukewarm.
  • Blue cheese and bacon are both salty, so taste before adding extra salt to the dressing or the whole thing becomes inedible.
03 -
  • Keep your avocados whole until the moment of service and slice them with a sharp knife dipped in water to prevent browning.
  • Make the dressing at least thirty minutes ahead so the garlic can infuse the vinegar, but add the olive oil just before serving for maximum emulsion.
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