Classic Cobb Salad

Classic Cobb Salad
Classic Cobb Salad

There is something just so satisfying about a Classic Cobb Salad.   All the flavors come together to make such a wonderful taste combination.  This salad will fill you up, that’s for sure.  For a lighter version, go with half the cheese and use less of the vinaigrette.

Classic Cobb Salad

Classic Cobb Salad

This Classic Cobb Salad has all the ingredients that just go together so perfectly. Make it lighter by cutting the cheese and vinaigrette in half.
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Course: Salad
Cuisine: American
Keyword: Cobb Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 256kcal


  • 2 large eggs
  • 3 skinless & boneless chicken breast halves about 6 oz each
  • 2 tbsp fresh flat-leaf parsley minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 4 thick slices Applewood-smoked bacon roughly chopped
  • 1 avocado peeled, seeded and roughly chopped
  • 2 Romaine lettuce hearts washed, dried, and roughly chopped
  • 2 cups cherry tomatoes halved (use red and yellow for a colorful presentation)
  • 1 cup crumbled blue cheese Gorgonzola is nice, too
  • 1 cup mustard vinaigrette click for easy recipe




  • Hard boil the eggs by placing them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat.
  • Remove the pan from the heat and cover. Let stand for 15 minutes.
  • Drain the eggs, then transfer to a bowl of ice water and let cool.
  • Peel the eggs and cut into quarters.


  • One chicken breast at a time, place in a large freezer bag, and using the side of a meat pounder, pound the chicken breasts until they are uniform 1/2-inch thick.
  • Season with salt, pepper and the herbs (press to help the herbs adhere).
  • In a large nonstick pan, heat the oil over medium heat.
  • Add the chicken and cook until browned on both sides and cooked through (about 5 minutes per side).
  • Transfer to a plate to cool.


  • Add the bacon to the frying pan and cook, stirring occasionally, until crisp.
  • Use a slotted spoon and transfer to paper towels.


  • When ready to serve, slice the chicken breasts across the grain into strips.
  • Divide the lettuce evenly among 4 individual plates, or heap it onto a platter.
  • Arrange the chicken, bacon, tomatoes, avocado, eggs, and cheese on the lettuce.
  • Drizzle with some of the dressing and serve, passing the remaining dressing on the side.


Calories: 256kcal
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