There’s just something undeniably comforting about a Cobb salad. It’s that rare mix of indulgent and refreshing, a perfect balance of crisp veggies, creamy avocado, savory proteins, and that punchy dressing that ties it all together. This Hearty Cobb Salad with Avocado and Eggs is a full meal in a bowl—packed with vibrant colors, layered textures, and robust flavors. Whether you’re diving into a Chicken Cobb Salad for lunch or serving it as a light yet loaded salad dinner, this is the kind of dish that hits every craving and still leaves you feeling nourished. It’s the kind of meal where every bite feels like something different—creamy, crunchy, smoky, juicy—all mingling in the most satisfying way. This is your go-to Healthy Cobb Salad when you want to eat well without sacrificing taste.
Hearty Cobb Salad with Avocado and Eggs
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4 generous main-course salads
Cutting board & sharp knife. For prepping the vegetables and proteins. A mandoline can be used for even slicing.
Large Salad Bowl Essential for tossing and serving. A wide, shallow bowl shows off the layers beautifully.
Small saucepan For boiling the eggs.
Skillet or Grill Pan To cook the chicken and crisp up the bacon. Alternatively, you can use leftover rotisserie chicken and pre-cooked bacon.
Tongs or Salad Servers For gently mixing without crushing delicate ingredients.
Whisk & Small Bowl (for dressing) Or use a mason jar to shake it up.
- Chicken Breast 2 large, boneless, skinless – Grilled or pan-seared for juicy, savory protein.
- Hard-Boiled Eggs 4 – Cooked to a creamy, rich center.
- Avocados 2 medium, ripe but firm – Sliced or diced, they add a buttery texture.
- Cherry Tomatoes 1 cup, halved – Juicy bursts of sweetness and acidity.
- Crisp Romaine Lettuce 1 large head, chopped – The foundation of that crunch salad texture.
- Red Leaf Lettuce or Butter Lettuce 1 small head, chopped – For softness and contrast.
- Bacon 6 strips, cooked until crispy and chopped – Smoky and salty for a flavor punch.
- Blue Cheese ½ cup, crumbled – Adds tang and richness; feta or goat cheese are good substitutes.
- Red Onion ¼ cup, thinly sliced or pickled – Brings sharpness and bite.
- Cucumber 1 small, chopped – Optional, but it adds extra crunch.
- Fresh Chives 2 tablespoons, chopped – For a subtle, herby lift.
Cook the Chicken
Season the chicken breasts with olive oil, salt, pepper, and a pinch of paprika. Grill or pan-sear over medium heat for about 6–7 minutes per side, until the internal temperature hits 165°F. Let it rest for 5 minutes before slicing into strips or cubes.
Boil the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let them sit for 10–11 minutes, then transfer to an ice bath. Peel and halve once cool.
Crisp the Bacon
Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
Make the Dressing
Whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic (minced), salt, pepper, and a pinch of sugar. For a creamier option, add a spoonful of Greek yogurt or blue cheese crumbles. This dressing for Cobb salad is tangy, bold, and incredibly versatile.
Prep the Vegetables
Wash and chop the lettuces. Halve the cherry tomatoes, slice the red onion, cube the cucumber, and dice the avocado just before serving to prevent browning.
Assemble the Salad
In your large salad bowl, create sections of each topping over the bed of mixed lettuces. Arrange in rows or clusters: chicken, eggs, avocado, tomatoes, bacon, blue cheese, and onions. Sprinkle with chives.
Dress & Toss (or Not)
Drizzle with the homemade Cobb salad dressing just before serving. For a more baked salad recipe vibe, serve components warm over slightly wilted greens.
Pairings in Detail
This salad is hearty on its own but pairs beautifully with:
- Soup: A chilled gazpacho or warm roasted tomato soup balances textures and temperatures.
- Bread: A slice of toasted sourdough or garlic flatbread makes a perfect side.
- Wine: A crisp Sauvignon Blanc or a chilled rosé elevates the salad’s freshness.
- Mocktail/Cocktail: Try a cucumber mint spritzer or a light gin and tonic for an herbal contrast.
Looking for a way to turn this into a full dinner spread? Serve it alongside grilled corn or roasted baby potatoes, and it becomes more than a salad—it becomes the centerpiece of a summer feast.
FAQs
1. What’s the best cut of chicken for a Chicken Cobb Salad?
Boneless, skinless chicken breast is traditional and easy to cook quickly, but boneless thighs can add extra flavor and juiciness if preferred.
2. Can I make a vegetarian version of this salad?
Absolutely! Swap the chicken and bacon with grilled tofu, tempeh, or roasted chickpeas. Keep the eggs and cheese for protein, or sub with extra avocado and beans.
3. What’s the ideal Cobb salad dressing?
Classic red wine vinaigrette is a go-to, but blue cheese or ranch work too. Creamy dressings complement the richness of the bacon and avocado beautifully.
4. Can this be a baked salad recipe?
Yes, try roasting your chicken and bacon together on a sheet pan, then serving them warm over the cold greens. The warm elements soften the lettuces slightly, adding depth.
5. How long does this salad keep?
It’s best eaten fresh, but if stored separately (especially the dressing and avocado), components can last in the fridge for up to 2 days. Great for meal prep!
