Best 5 Best Cobb Salad Recipes

Indulge in a symphony of flavors with the Cobb salad, a classic American dish that is both visually stunning and incredibly delicious. Originating in the early 20th century, this iconic salad is a delightful combination of crisp lettuce, succulent chicken, crumbled bacon, hard-boiled eggs, ripe avocado, juicy tomatoes, and tangy blue cheese. Topped with a drizzle of creamy dressing, the Cobb salad is a hearty and satisfying meal that is perfect for lunch, dinner, or a refreshing side dish. In this article, we present three variations of this beloved salad, catering to different dietary preferences and taste buds. From the classic Cobb salad with its traditional dressing to a lighter version with a tangy vinaigrette and a vegetarian option featuring grilled tofu, these recipes offer a delightful culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COBB SALAD

Cobb Salad image

While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.

Provided by Alison Roman

Categories dinner, lunch, weekday, salads and dressings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small shallot, thinly sliced into rings
3 tablespoons red-wine vinegar
Kosher salt and ground pepper
1 tablespoon whole grain or Dijon mustard
3 tablespoons olive oil, plus more as needed
4 large eggs
10 ounces thick-cut bacon (about 8 strips)
12 ounces boneless, skinless chicken breast (about 2 medium breasts)
1 head romaine lettuce, torn into bite-sized pieces or coarsely chopped
6 ounces small to medium tomatoes (about 6), sliced or quartered
1 avocado, thinly sliced or chopped
4 ounces blue cheese, crumbled
3 tablespoons finely chopped chives

Steps:

Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams

COBB SALAD

Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories Salad

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Steps:

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

CLASSIC COBB SALAD

Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Steps:

Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

THE ORIGINAL COBB SALAD

The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

Steps:

Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

COBB SALAD

Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

Tips:

For the freshest Cobb salad, use crisp, seasonal vegetables.
Hard-boil your eggs perfectly by placing them in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be.
To make your bacon extra crispy, cook it in a single layer in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until it is browned and crispy.
For a flavorful dressing, use a good quality olive oil and vinegar. You can also add herbs, spices, or citrus juice to taste.
To assemble the salad, start with a layer of lettuce. Then, add the other ingredients in layers, starting with the heaviest ingredients (such as the bacon and cheese) on the bottom and the lightest ingredients (such as the avocado and tomatoes) on the top.
Serve the Cobb salad immediately, or chill it for later.

Conclusion:

The Cobb salad is a delicious and versatile salad that can be enjoyed for lunch, dinner, or a snack. It is also a great way to use up leftover ingredients. With its combination of fresh vegetables, protein, and dressing, the Cobb salad is a satisfying and nutritious meal that is sure to please everyone at the table.