Cobb Salad

Cobb-SaladWhen you taste a Cobb Salad all the flavors should be available to your tongue with none being overpowering. I have had Cobb Salads in restaurants where all you can taste is the Bacon and the Bleu Cheese. While I love both Bacon and Bleu Cheese, I don’t want those two items to be my main meal! You should be able to experience the creaminess of the Avocado, the tenderness of the Chicken and the freshness of the Tomato along with the rest of the ingredients.

I keep the dressing on this salad simple just so the other ingredients shine. When it is all mixed together, the Egg, Avocado, and Bleu Cheese become a part of the dressing.

Cobb Salad

Serves 6


  • 1 large head Romaine Lettuce
  • 10 oz. grape Tomatoes, cut in half
  • 3 oz, Bleu Cheese
  • 1 1/2 to 2 lbs cooked Chicken breast meat, cut into 1 inch chunks,
  • 1/2 lb. Bacon, cooked crispy and crumbled, see Gr8 Tip! below
  • 1 Avocado, cut into chunks
  • 3 hard boiled Eggs
  • Simple Vinaigrette, recipe below


  1. Wash and tear or cut the lettuce.
  2. Place in large bowl.
  3. For a beautiful presentation before tossing the salad, arrange each item on top of the lettuce, either in pie shape or stripes.
  4. When ready to serve, drizzle with 2/3 of the vinaigrette recipe, toss and serve. Add more vinaigrette, as desired.

Gr8 Serving Idea:

Serve with some crusty French bread with good salted butter and a glass of crisp Pinot Grigio. This is the perfect summertime meal!

Simple Vinaigrette:

  • 1/4 cup of Red Wine Vinegar
  • 1/3 cup of Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp freshly ground Black Pepper

Put all ingredients into a shaker bottle or jar and shake until combined. For a little extra kick add one Tablespoon of Dijon Mustard.

Gr8 Tip for Bacon:

  • Preheat your oven to 400°F.
  • Line a baking sheet with foil or parchment paper.
  • Lay the strips of bacon on the baking sheet.
  • Bake for 15-20 minutes.
  • Bacon will be crispy and ready to crumble and the clean up is a snap!

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