Hearty Cobb Salad with Avocado and Eggs

Prep Time 25

Cook Time 20

Total Time 45

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.

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.

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.

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.

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.

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.

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.

Drizzle with the homemade Cobb salad dressing just before serving. For a more baked salad recipe vibe, serve components warm over slightly wilted greens.