The Most Addictive Cobb Salad
This Cobb salad is packed with crisp greens, tender chicken, creamy avocado, juicy tomatoes, hard-boiled eggs, and tangy blue cheese. Fresh, colorful, and satisfying, it is perfect for lunch, dinner, or meal prep and comes together with simple ingredients and minimal effort.
Equipment
- large pot for boiling eggs
- cutting board
- chef's knife
- large salad bowl or platter
- mixing spoon
Ingredients
- 1 head romaine lettuce, chopped
- 2 cups cooked chicken, chopped
- 4 hard-boiled eggs, sliced
- 1 avocado, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese crumbles
- 1/4 cup red wine vinaigrette or ranch dressing
- 1 cup cucumber, sliced (optional)
- 2 tbsp chives, chopped (optional)
- 1/4 cup red onion, sliced (optional)
Instructions
- Put the eggs in a pot, cover with water, bring to a gentle boil, then simmer for about 10 minutes. Cool in cold water, peel, and slice.
- If the chicken is already cooked, chop it into bite-sized pieces. If cooking from scratch, season with salt and pepper and cook until fully done. Let it rest before slicing.
- Slice the tomatoes, cube the avocado, and chop the lettuce or greens.
- If using optional extras such as roasted chickpeas, cucumbers, or onions, prepare them now.
- Place the greens on a large platter or in a bowl. Arrange the chicken, eggs, avocado, tomatoes, blue cheese, and any extras in rows for the classic Cobb salad presentation.
- Add the dressing right before serving to keep everything crisp and fresh.
Notes
Season the greens with a small pinch of salt before adding dressing for extra flavor. Keep dressing on the side if making ahead. Substitute feta for blue cheese if preferred. Optional additions include cucumber, chives, red onion, and roasted chickpeas.