Cobb Salad is a classic for a reason. The delicious ingredients combine to create a hearty meal that will leave everyone happy and satisfied. Don’t miss my homemade Red Wine Vinaigrette that pulls everything together.
My go-to dinner when I am eating out is a salad. Hear me out: I’m not up on some healthy moral high horse here. Salads just genuinely are the thing that draw me in on most menus. There are so many different and interesting things you can do with the ingredients. You get a filling and well-rounded meal that leaves you feeling good about yourself.
This homemade Cobb salad is no different. Made with easy-to-find ingredients, the prep does require a little thinking ahead, but all of it is quite simple. The end result is a beautiful giant salad that can feed a crowd!
What is a Cobb Salad
A Cobb salad is a refreshing bed of romaine lettuce loaded with chicken, hard-boiled egg, blue cheese, bacon, and avocado. Since it is loaded with flavorful toppings, we tie it together with a homemade simple vinaigrette dressing.
The hearty salad is packed with flavor and protein! As far as Cobb salad ingredients go, here is a bit about what tops the salad. For the full measurements, see the recipe card at the bottom of the post.
- Chicken: I love to make chicken breasts in my air fryer. The flavor is amazing and it only takes 10 minutes. Otherwise, there are instructions in the recipe card for simple baked chicken. You can also use leftover chicken or even shredded rotisserie chicken.
- Bacon: Diced bacon adds a nice crunch. This can also be made in the air fryer.
- Romaine lettuce heads: Crispy leaves make up the bed for all of the toppings, romaine is the classic lettuce for a Cobb salad. I share how to cut romaine lettuce for salad below.
- Hard boiled eggs: You can make them on the stovetop, but my favorite way is to make them in the pressure cooker.
- Blue cheese crumbles: A classic staple in a Cobb salad, if you absolutely don’t like blue cheese, feta is a good substitute.
- Tomato: Use diced Roma tomatoes, cherry tomatoes, or grape tomatoes.
- Avocado: Adds a creamy and satisfying flavor to the salad.
- Green onion: Diced and adds the perfect crunch.
Air Fryer Chicken Breasts
Cutting Romain For Salad
Tossing crisp romaine lettuce into a Cobb salad adds a refreshing crunch that plays the perfect counterpart to the creamy avocado, smoky bacon, and tangy blue cheese. Chopped into bite-sized pieces, it creates a perfect base for a crisp and delicious salad.
- Start by trimming off the root end of the romaine heart, then slice it lengthwise. If your romaine heart is large, turn it, and cut it again into four quarters.
- Wash the leaves thoroughly and pat them dry.
- Starting at the top and working down to the stem, chop crosswise into bite-sized pieces.
How to Make a Cobb Salad
Here is a brief overview of how to make a Cobb salad. For the full recipe for Cobb salad details including all measurements and ingredients, see the recipe card at the bottom of the post.
- Make the dressing. Whisk together the red wine vinegar and the mayonnaise. Add in the other ingredients and shake or whisk well. This is best to do the day before so it can sit overnight.
- Cook the chicken. This can be done by baking in the oven or the air fryer. Once your chicken is cooked, cut it into bite-sized pieces.
- Cook the bacon. I find it easiest to dice the bacon before cooking it. Heat a skillet on the stovetop and cook the bacon pieces until they are just beginning to brown, then transfer to a paper towel-lined plate. You can also cook bacon in the air fryer.
- Put the salad together. Add the chopped Romaine to a large serving dish. In rows (see the photos), add the chicken, avocado, tomatoes, eggs, bacon, blue cheese, and green onions. Serve with the prepared dressing.
Dressing For Cobb Salad
Creating your own salad dressings from scratch comes with a bunch of perks, including how easily they come together. First, you have full control over the ingredients so you can skip the additives and preservatives. Second, it’s a great way to customize flavors to your liking and experiment with fresh herbs and unique combinations. Homemade dressings are not just tastier, but you’ll also know exactly what’s going into your salad, making it a healthier and more wholesome choice.
The traditional Cobb salad dressing is a red wine vinaigrette. It is made with simple ingredients and adds the best flavor to the salad. For best results, let the dressing sit overnight. For the full dressing for Cobb salad recipe, see the recipe card at the bottom of the post.
Other dressings that would be fantastic here:
Red Wine Vinaigrette
Prevent dressing from separating
An emulsifier is like the peacekeeper in your homemade salad dressing, helping to blend together two ingredients that normally wouldn’t want to hang out—like oil and vinegar. In this dressing, we use a tiny bit of mayonnaise to prevent them from separating, creating a smooth and cohesive texture.
Storing Dressing
Like I mentioned above, this dressing is best when made the day before so it has time to rest and the flavors to meld. It can be stored in the refrigerator in an airtight container (a mason jar works great) separate from the salad for up to two weeks. Give it a good shake or stir before adding it to your salad.
Leftover Cobb Salad
If you think this large salad is too much for the number of people you are serving, I highly suggest that you pair the recipe down by cutting everything in half. While you can store leftovers, they are only good for a day or two. Additionally, you will enjoy the salad much more if you don’t dress the whole salad when you originally it.
Other Hearty Salad Recipes
If you make this Cobb salad or any of my other recipes, please leave a comment and let me know what you think!
Cobb Salad
Ingredients
Red Wine Vinaigrette
- 2/3 cup red wine vinegar (157.73 ml)
- 2 teaspoons mayonnaise optional (read above about how mayonnaise prevents dressing from separating)
- 1 cup extra virgin olive oil (236.588 ml) (read above about why extra virgin olive is best for salad dressing)
- 1/2 tablespoon Dijon mustard
- 2 garlic cloves finely minced
- 2 1/2 teaspoons kosher salt (if using table salt, start with half this amount)
- 2 teaspoons oregano
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
Cobb Salad
- 1 pound chicken breasts (453.59 grams)
- 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound thick cut bacon diced (226.79)
- 3 romaine lettuce heads chopped (see photos in the post for how to easily chop Romaine heads)
- 3 Roma tomatoes quartered and then cut in half
- 2 hard boiled eggs (read how to make hard boiled eggs here or how to make them in the Instant Pot here)
- 1/2 cup blue cheese (53 grams)
- 1 avocado diced
- 2 green onions sliced, go one inch into the green
Instructions
Red Wine Vinaigrette
- Whisk together the red wine vinegar and the mayonnaise.2/3 cup red wine vinegar, 2 teaspoons mayonnaise
- Add in the other ingredients and shake or whisk well. For best results, let the dressing sit overnight. (Read more about this here.)1 cup extra virgin olive oil, 1/2 tablespoon Dijon mustard, 2 garlic cloves, 2 1/2 teaspoons kosher salt, 2 teaspoons sugar, 1/4 teaspoon black pepper, 2 teaspoons oregano
Cobb Salad
- Preheat your oven to 375 degrees Fahrenheit.
- Rub the chicken breasts with the olive oil. Season with salt and pepper. Place in a baking dish and cover with aluminum foil. Bake for 35 – 40 minutes or until the chicken registers 165 degrees Fahrenheit. Alternatively, to keep this a 30 minute meal, use my Air Fryer Chicken Breast Recipe. When the chicken has finished cooking, remove it from the oven, allow it to cool a bit, and then cut it into bite-sized pieces.1 pound chicken breasts, 1/2 tablespoon olive oil, 1 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat. Cook the bacon pieces until they are just beginning to brown (they will continue to cook as you remove them from the pan, and you want to be careful not to wait too long that they overcook). Use a slotted spoon to remove them from the pan and place them on a paper towel-lined plate.1/2 pound thick cut bacon
- Add the chopped romaine to a large serving dish. In rows (see the photos), add the chicken, avocado, tomatoes, eggs, bacon, blue cheese, and green onions. Serve with the prepared Red Wine Vinaigrette.3 romaine lettuce heads, 3 Roma tomatoes, 2 hard boiled eggs, 1 avocado, 2 green onions, 1/2 cup blue cheese
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