Chicken Cobb Salad

Ingredients

• 1 headchopped lettuce mix (half romaine lettuce and half iceberg lettuce)
• 8 piecesbacon, fried and chopped
• 2grilled chicken breasts or shredded rotisserie chicken, shredded
• 3eggs, hard-boiled and sliced
• 4spring onions, sliced
• 2tomatoes, chopped
• 2avocados, cut into cubes
• to tastesalt and pepper
• 60 g (½ cup)crumbled blue cheese (omit if using blue cheese dressing)
• 240 ml (1 cup)mayonnaise
• 240 ml (1 cup)sour cream
• 2 clovesgarlic, minced
• 1 teaspoonminced onion
• 1 teaspoonvinegar
• juice of ½ lemon (or 1 teaspoon lemon juice)lemon
• 60 g (½ cup)crumbled blue cheese
• 60 ml (¼ cup)red wine vinegar
• 80 ml (⅓ cup)olive oil
• 1 tablespoonDijon mustard
• 1 clovegarlic, minced
• ½ teaspoonWorcestershire sauce
• to tastesalt and pepper

Instructions

1. 1

   Boil the eggs

   Put the eggs in a saucepan and cover them with 2.5 cm of water. Bring the water to a boil, turn off the heat, cover the pan and leave the eggs for 12 minutes. Cool them under cold running water, then peel and set aside.

2. 2

   Cook the bacon

   Fry the bacon until crisp, about 5 minutes. Drain it on kitchen paper and chop it into small pieces.

3. 3

   Prepare the chicken

   Shred the rotisserie chicken, or grill the chicken breasts and shred them.

4. 4

   Prepare the lettuce

   Chop, wash and rinse the lettuce, then spin it dry. Use equal amounts of romaine and iceberg lettuce.

5. 5

   Arrange the salad

   Spread the lettuce evenly over a platter. Arrange the bacon, chicken, eggs, spring onions, tomatoes, avocado and optional blue cheese in rows on top.

6. 6

   Dress to serve

   Drizzle generously with your chosen dressing, or serve it separately so guests can choose.

7. 7

   Mix blue cheese dressing

   Whisk the mayonnaise, sour cream, garlic, minced onion, vinegar and lemon together in a bowl. For a smoother, whipped texture, use an electric mixer.

8. 8

   Finish the dressing

   Stir in 2 tablespoons of crumbled blue cheese and taste. This makes a mild dressing; add more blue cheese to taste.

9. 9

   Shake the vinaigrette

   Put the red wine vinegar, olive oil, Dijon mustard, garlic, Worcestershire sauce, salt and pepper in a small glass jar. Seal and shake vigorously.

What is Chicken Cobb Salad?

Cobb salad is an American composed salad, typically assembled from lettuce and rows of toppings rather than tossed together. Its familiar mix includes chicken, bacon, egg, tomato, avocado and blue cheese.

This version keeps the toppings separate on a platter, making the colours stand out and letting diners choose how much dressing to add. It offers a creamy blue cheese option as well as a sharper red wine vinaigrette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1260 calories, 54g protein, 28g carbs, 108g fat.

Chicken, eggs and bacon provide much of the protein, while lettuce, tomatoes and avocado contribute the carbohydrates and fibre. Most of the fat comes from the avocado and the dressings, especially the mayonnaise and olive oil; add bread or extra vegetables alongside and use dressing to taste to balance the plate.

Choose your dressing

Creamy blue cheese: mayonnaise and sour cream make a rich base, while lemon, vinegar and garlic add tang. Start with the stated 2 tablespoons of cheese, then add more if you want a stronger flavour.

Red wine vinaigrette: shaking the ingredients in a jar combines the oil, vinegar and mustard into a quick dressing. Give it another shake just before serving if it separates.

Get the toppings ready

Dry lettuce: rinse the romaine and iceberg well, then spin them dry so water does not dilute the dressing. Chopping the leaves into manageable pieces also makes the salad easier to serve.

Crisp bacon: drain the fried pieces on kitchen paper before chopping. This helps keep excess fat off the platter and preserves their crisp texture.

Cook the eggs gently

The method uses residual heat: once the water boils, switch off the heat, cover the pan and leave the eggs for 12 minutes. Cooling them under cold running water stops them cooking further and makes them easier to handle.

Peel and slice the eggs once they are cool. Handle the slices gently when arranging them so the yolks stay intact.

Build a tidy platter

Rows: spread the lettuce first, then make separate bands of toppings across it. Keeping the ingredients distinct gives the salad its characteristic look and makes it easy for guests to pick their favourites.

Avocado: cut it into cubes shortly before serving and arrange it near the end, as the cut surface can discolour if left exposed for long.

Serve it as a meal

The chicken, eggs and bacon make the salad substantial enough to serve as a main course. For a fuller spread, pair it with crusty bread or a simple soup.

Offer the dressings at the table rather than dressing the whole platter in advance. That keeps the lettuce crisp and lets everyone choose a creamy or tangy finish.

Recipe notes & tips

• Dry the lettuce thoroughly after washing so the dressing clings to the leaves.
• Prepare the eggs and chicken ahead, then keep them chilled until assembly.
• Fry the bacon until crisp and drain it before chopping.
• Cut the avocado shortly before serving to keep it looking fresh.
• Shake the vinaigrette again just before pouring, as the oil and vinegar can separate.
• Serve dressing separately if you expect leftovers.

Variations

• Use rotisserie chicken: shred it while warm or cool, then arrange it over the lettuce.
• Make it milder: leave the blue cheese out of the salad and offer it only in the dressing.
• Add crunch: scatter toasted croutons over the platter just before serving.
• Swap the leaves: use another crisp lettuce mix if romaine or iceberg is unavailable.
• Make it more tangy: add extra lemon to the creamy dressing a little at a time.

Common mistakes to avoid

• Wet lettuce: it dilutes the dressing, so spin the leaves dry before assembling.
• Overcooked eggs: they can turn firm and dry, so follow the 12-minute covered rest and cool them promptly.
• Soggy bacon: drain it on kitchen paper before adding it to the salad.
• Dressing too early: the lettuce can wilt, so dress the platter just before serving or leave dressing on the side.
• Too much blue cheese at once: the flavour can overpower the dressing, so begin with 2 tablespoons and adjust after tasting.

How to store

Refrigerate leftover components in separate airtight containers and use within 3 days. Keep dressing separate from the lettuce; the assembled salad is best eaten fresh, and the chicken and bacon can be reheated separately if desired.

Frequently asked questions