Cobb Salad
A classic chopped salad loaded with bacon, egg, avocado, and blue cheese over mixed greens. Tossed with a tangy vinaigrette and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 6 cups mixed greens
- 1 lb cooked chicken breast
- 6 slices bacon
- 2 large eggs, hard-boiled
- 1 ripe avocado
- ½ cup blue cheese, crumbled
- 1 cup cherry tomatoes
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- ½ tsp Dijon mustard
Instructions
- 1
Cook bacon in a skillet over medium-high heat until crispy, ~8 minutes. Transfer to paper towels and chop.
- 2
Place mixed greens in a large bowl. Halve the avocado, remove the pit, and slice into 1/4-inch pieces.
- 3
Dice the chicken into 1/2-inch cubes. Peel and chop the hard-boiled eggs. Halve the tomatoes.
- 4
Whisk vinegar, mustard, salt, and pepper in a small bowl. Drizzle in oil while whisking until emulsified.
- 5
Arrange chicken, bacon, egg, avocado, blue cheese, and tomatoes in rows over the greens.
- 6
Drizzle dressing over the salad and toss gently until coated. Serve immediately.
Tools you’ll need
- large bowl
- 12-inch skillet
- paper towels
- cutting board
- chef's knife
- small bowl
- whisk
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