Dinner

Classic Cobb Salad with Bacon, Chicken, Avocado, and Blue Cheese Recipe

Bylina moretti September 14, 2026September 14, 2026

Introduction

The classic Cobb Salad is a colorful, satisfying meal perfect for lunch or dinner. Packed with crisp lettuce, savory bacon, tender chicken, and creamy avocado, it’s both nutritious and delicious.

A large white plate holds a Cobb salad arranged in neat rows on a bed of green lettuce leaves. From left to right, the layers include crispy dark red-brown bacon bits, pale yellow chopped hard-boiled eggs with bright yellow yolks, sliced light green avocado, halved red cherry tomatoes, crumbled white cheese, thin slices of red onion, and sliced golden brown cooked chicken breast. The food is fresh and colorful, with each ingredient clearly visible and neatly placed. In the background on a white marbled surface, there is a wooden spoon and a small glass jar filled with dark brown dressing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz bacon (6 slices, chopped and browned)
1 medium head romaine lettuce (5 cups chopped, rinsed, and dried)
2 cooked chicken breasts
2 hard-boiled eggs
1 large avocado (sliced)
1 cup cherry tomatoes (halved)
1/2 cup red onion (thinly sliced)
1/2 cup blue cheese (crumbled; or feta cheese or goat cheese)
2 Tbsp parsley (or chives, finely chopped, optional)
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove (pressed or finely minced)
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Cook the bacon by baking, air frying, or sautéing in a skillet until crisp. Prepare the hard-boiled eggs by cooking, chilling in ice water, peeling, and quartering them.
Step 2: Chop, rinse, and spin dry the romaine lettuce. Arrange it evenly on a shallow serving platter.
Step 3: Arrange the cooked chicken, hard-boiled eggs, sliced avocado, cherry tomatoes, red onion, crumbled blue cheese, and crispy bacon in neat rows over the lettuce. Sprinkle the finely chopped parsley or chives on top.
Step 4: Combine balsamic vinegar, Dijon mustard, garlic, olive oil, salt, and pepper in a jar. Seal and shake vigorously until well mixed. Drizzle the dressing over the salad just before serving or allow guests to add their own.

Tips & Variations

For extra flavor, swap the balsamic vinegar for red wine vinegar and add a teaspoon of honey to the dressing.
Use leftover rotisserie chicken to save time.
Substitute blue cheese with feta or goat cheese for a milder taste.
Add crisp cucumber slices or radishes for additional crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated in a sealed jar for up to a week. When ready to serve, toss the salad with dressing to keep the greens crisp. Reheating is not recommended.

How to Serve

A large oval white plate is filled with layers of colorful salad ingredients arranged side by side on a bed of green romaine lettuce leaves. Starting from one side, there is a layer of crispy dark brown bacon pieces, followed by sliced hard-boiled eggs with bright yellow yolks and white edges. Next to the eggs is diced avocado showing light green shades, then another avocado layer sliced thinner and fanned out neatly. In the center, there is a line of white crumbly cheese sprinkled with green herbs. On one side of the cheese, golden brown cooked chicken breast slices are laid down flanked by small cherry tomato halves with bright red and shiny skins. Thin slices of purple onion ring the edges next to the chicken and avocado layers. In the background on the white marbled surface, there is a small jar of dark brown salad dressing and a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the bacon and chicken. You can add additional vegetables like grilled mushrooms or roasted chickpeas to maintain protein and texture.