Cobb Salad with Chicken and Bacon

The first time I encountered a properly constructed Cobb Salad was at a tiny bistro in downtown Seattle, where the bartender explained that the real secret was in how you arranged everything in neat little rows. I spent the next three years making it wrong—tossing everything together like a common garden salad—until a chef friend gently corrected me over Sunday brunch.

My sister-in-law makes this for every family gathering, and watching people negotiate which row to start with has become its own form of entertainment. Last summer, my nephew announced hed discovered the perfect bite ratio and proceeded to give a ted talk about his method at the dinner table.

Ingredients

• 1 large head romaine lettuce, chopped: The romaine brings that sturdy crunch that holds up beautifully under all those heavy toppings without collapsing into sadness
• 1 large head iceberg lettuce, chopped: Iceberg gets a bad reputation but its mild sweetness and serious crispness are essential for balancing the strong flavors
• 2 cooked chicken breasts, diced: Leftover rotisserie chicken works perfectly here, or grill breasts specifically for this—either way, dice it into bite-sized pieces that are easy to spear
• 4 slices bacon, cooked until crisp and crumbled: Please do not use microwave bacon—take the time to cook it properly until it shatters when you bite into it
• 4 large eggs, hard-boiled, peeled, and quartered: Fresh eggs are actually harder to peel, so use eggs that are at least a week old for the cleanest removal
• 2 ripe avocados, peeled, pitted, and sliced: The avocados should yield slightly to gentle pressure but not feel mushy—overripe ones will turn your salad into guacamole
• 2 medium ripe tomatoes, diced: Vine-ripened tomatoes make such a difference here, and please remove the seeds and watery center so they do not dilute your dressing
• 100 g blue cheese, crumbled: The sharpness of blue cheese is what pulls everything together, but if you absolutely cannot, feta will work in a pinch
• 2 tablespoons fresh chives, finely chopped: Fresh chives add this mild onion flavor that ties all the ingredients together without overpowering anything
• 4 tablespoons red wine vinegar: Red wine vinegar has just enough acidity to cut through all the rich ingredients without being harsh like white vinegar can be
• 1 teaspoon Dijon mustard: This is not just for flavor—the mustard helps emulsify your dressing so it does not separate the second you pour it
• 1 small garlic clove, minced: One small clove is plenty since you want just a hint of garlic background flavor, not something that overwhelms
• 1/2 teaspoon salt: Kosher salt is ideal here because its larger crystals give you better control over seasoning
• 1/4 teaspoon freshly ground black pepper: Freshly ground pepper has these aromatic oils that pre-ground versions lost ages ago
• 6 tablespoons extra-virgin olive oil: Extra-virgin might seem fancy but its fruitiness actually complements the other ingredients better than neutral oils

Instructions

Building your salad foundation:

In a large shallow bowl or platter, arrange the chopped romaine and iceberg lettuces as your canvas, making sure you have enough surface area to showcase all the beautiful rows coming next

Creating those signature rows:

Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat parallel rows across the lettuce—this is not just for looks, it lets everyone see exactly what they are getting

Whisking up the dressing:

In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, then gradually whisk in the olive oil until the mixture thickens slightly and turns opaque

The final presentation:

Drizzle the dressing evenly over the entire salad just before serving, or pass it on the side and let guests dress their own portions, then scatter those fresh chives across the top like confetti

Save

This salad became my go-to for dinner parties the year I realized it looked impressive but secretly came together in minutes. Watching guests lean over the table, contemplating which row to start attacking first, became its own form of after-dinner entertainment.

Making It Your Own

The beauty of this salad is how forgiving it is—swap grilled turkey for the chicken or use feta instead of blue cheese if someone at your table turns up their nose at strong flavors. Sometimes I add cucumber or radishes when I need extra crunch, especially in summer when everything from the garden is overflowing.

Perfect Pairings

A crisp Sauvignon Blanc cuts through all the rich ingredients beautifully, but if you are avoiding alcohol, sparkling water with plenty of lemon works just as well to refresh your palate between bites. For a full meal, serve with some crusty bread on the side, even though that might technically be carb overkill.

Timing Everything Right

The absolute best approach is to prep all your ingredients while the bacon cooks, then arrange everything just before you are ready to eat. I learned the hard way that avocados start to brown if they sit too long, and eggs get that weird rubbery texture when they are cold for too long.

• Hard-boil your eggs up to a day in advance and keep them in the refrigerator
• Cook and crumble the bacon in the morning so you are not rushing before dinner
• Wait to slice the avocados until the very last second to prevent any browning

Save

There is something deeply satisfying about a salad that feels substantial enough to be a main course but still leaves you feeling light. This is the one I make when I want dinner to feel like an occasion without actually spending my whole evening in the kitchen.

Recipe FAQs

→ What makes a Cobb salad authentic?

Traditional Cobb salad features specific ingredients arranged in rows: crisp lettuce (romaine and iceberg), grilled chicken, crispy bacon, hard-boiled eggs, ripe avocado, diced tomatoes, and blue cheese. The classic red wine vinaigrette ties everything together. This timeless combination was created at the Brown Derby restaurant in Hollywood.

→ Can I prepare this ahead of time?

Yes, with proper planning. Cook and refrigerate the chicken, bacon, and eggs up to 2 days ahead. Wash and dry the lettuce, storing it separately. Prepare the vinaigrette in advance. Assemble everything just before serving to maintain the crisp texture and appealing presentation.

→ What dressings work well beyond classic vinaigrette?

Blue cheese dressing, ranch, or a light honey-mustard complement these ingredients beautifully. The creamy options pair especially well with the crispy bacon and tender chicken, while still letting the fresh vegetables shine through.

→ How can I make this vegetarian?

Replace the chicken with seasoned chickpeas, grilled tofu, or roasted cauliflower. Substitute the bacon with smoky coconut flakes or vegetarian bacon. Use a vegetarian-friendly blue cheese or swap for feta. The hearty combination ensures it remains satisfying without meat.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc cuts through the rich avocado and blue cheese while complementing the fresh vegetables. Pinot Grigio or dry rosé also work beautifully. For non-alcoholic options, sparkling water with fresh lemon or iced tea provide refreshing balance.

→ How long will leftovers keep?

Best enjoyed immediately after tossing with dressing. However, undressed components stay fresh in the refrigerator for 1-2 days. Store ingredients separately and assemble fresh portions. The lettuce may wilt once dressed, so add vinaigrette just before eating.