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Classic Cobb salad isn’t just another chopped salad—it’s the blueprint for a hearty, no-nonsense meal that actually satisfies. This version keeps all the essentials: juicy chicken (hello, rotisserie shortcut), crispy bacon, creamy avocado, and plenty of blue cheese.
This salad is layered with bold flavor, balanced textures, and a punchy red wine vinaigrette that pulls everything together. If you’ve ever been burned by a bland, forgettable salad, this one will fix that real fast.
If you’re into salads that eat like a full meal, my Shrimp Louie is another one worth checking out.
Here is Why This Recipe Works
Rotisserie chicken saves the day: No need to fire up the stove. Shred, toss, done.
Homemade dressing > store-bought: That creamy red wine vinaigrette? It’s bold, balanced, and takes five minutes.
Built for toppings: This isn’t a sad side salad. It’s piled high with the good stuff; bacon, eggs, avocado, and a respectable amount of blue cheese.
Make-ahead friendly: Prep the components in advance and assemble when you’re ready to eat. Chaos-free lunch, coming right up.
Recipe Tips
Chopping everything bite-sized makes it easier to get a little bit of everything in each forkful. Because nobody wants to miss out on the bacon or the blue cheese.
Use cold ingredients: Chill the salad components ahead of time.
Cook the bacon until crispy: It adds texture and won’t get lost in the mix. Limp bacon is a crime.
Don’t overdress: Start with a drizzle and add more as needed. You can always add, but you can’t un-sog your salad.
Slice the avocado last: It browns fast, so wait until just before serving for the best presentation.
The eggs: Need to make hard boiled eggs? I have a method for easy peeling and perfect yolks every time.
Storing Leftovers
Store components separately: Keep the lettuce, toppings, and dressing in separate containers if possible. Once dressed, the salad wilts quickly.
Use airtight containers: This keeps everything crisp and prevents that “fridge flavor” from creeping in.
Eat within 2 days: The fresher, the better. After that, the texture (especially the avocado and bacon) starts to go downhill.
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Chicken Cobb Salad
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Ingredients
For the Salad
- 1 head romaine lettuce, about 4 cups chopped
- 8 ounces shredded cooked chicken, I used a rotisserie chicken
- 6 slices thick-cut bacon, cooked and crumbled
- 2 to 4 hard boiled eggs, sliced
- 1 avocado
- 1 pint cherry tomatoes
- ½ red onion, sliced
- ½ English cucumber , or 1 small cucumber, sliced
- 2 to 4 ounces blue cheese , crumbled, about ½ cup
Creamy Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
Instructions
Assemble the salad:
- Arrange the chopped romaine on a large platter or divide among individual bowls. Neatly pile the chicken, bacon, eggs, avocado, cherry tomatoes, blue cheese, red onion, and cucumber in rows or clusters on top of the greens.
Make the Dressing
- In a small bowl or jar, whisk together the vinegar, mustard, garlic, mayonnaise, salt, and pepper. Slowly whisk in the olive oil until smooth and emulsified. Taste and adjust seasoning if needed.
- Drizzle some of the dressing over the salad just before serving. You likely won’t need all of it, store any extra in the fridge for later.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Traditional Cobb Salad
This classic Cobb salad checks all the boxes; hearty, flavorful, and packed with enough toppings to keep things interesting.
It’s easy to throw together, especially with a little help from a rotisserie chicken, and the homemade vinaigrette gives it a serious upgrade over anything bottled. Whether you’re meal-prepping for the week or tossing it together for a quick dinner, this salad knows how to pull its weight.
If you’re craving more meal worthy salads, try my Southwest chicken salad.
