Cobb Salad with Juicy Chicken, Crispy Bacon, and Blue Cheese Recipe

Introduction

The Cobb Salad is a colorful and hearty classic American dish, packed with fresh ingredients and bold flavors. Perfect for a satisfying lunch or light dinner, it combines tender chicken, crispy bacon, creamy avocado, and tangy blue cheese for a deliciously balanced meal.

Ingredients

• 400g (14 oz) chicken breast (2 pieces)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 200g (7 oz) streaky bacon strips
• 4 eggs, boiled for 9 minutes and quartered
• 12 cups cos/romaine lettuce (1 large head or 2 small), chopped (or other crispy lettuce)
• 2 large tomatoes, cut into 8 wedges then halved (or 250g/8 oz cherry tomatoes halved)
• 2 avocados, cut into large pieces
• 200g (7 oz) gorgonzola dolce or roquefort, crumbled (or other blue cheese)
• 2 tbsp chives, finely chopped
• 1 tbsp Dijon mustard
• 5 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar (or white/red wine vinegar)
• 3/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 2 tbsp eschallot (shallot), very finely minced
• 1/2 tsp white sugar

Instructions

1. Step 1: Prepare the dressing by placing the Dijon mustard, olive oil, apple cider vinegar, 3/4 tsp salt, 1/4 tsp pepper, minced eschallot, and sugar into a jar. Shake well until combined.
2. Step 2: Poach the chicken breast using your preferred method until cooked through (about 20 minutes). Let it cool to room temperature, then cut into 2cm (0.75”) cubes. Toss the chicken cubes with 1/4 tsp salt, 1/4 tsp pepper, and 2 tablespoons of the prepared dressing. Set aside.
3. Step 3: Crisp the bacon by placing the strips in a cold non-stick pan without oil. Heat over medium-high heat until the fat melts and the bacon is golden, about 2 minutes on one side and 1.5 minutes on the other. Drain on paper towels, let cool, then chop into 1.5cm (0.6”) pieces.
4. Step 4: On a large platter, spread the chopped lettuce evenly. Arrange the quartered eggs, chopped bacon, avocado pieces, tomato wedges, and chicken cubes in neat rows across the lettuce. Crumble the blue cheese over the top and sprinkle with chopped chives.
5. Step 5: Pour the remaining dressing into a jug and serve alongside the salad, allowing everyone to add as much dressing as they like.

Tips & Variations

• Use canned or roasted chicken as a shortcut if you’re short on time.
• Swap gorgonzola for feta or goat cheese if you prefer milder flavors.
• Add cucumber or radishes for extra crunch and freshness.
• For a vegetarian version, replace chicken and bacon with grilled halloumi and roasted chickpeas.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and shake before use. Avoid assembling the salad in advance to prevent the lettuce and avocado from becoming soggy. Leftover cooked chicken and bacon can be reheated gently or added cold to your next salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Cobb Salad ahead of time?

It’s best to prepare ingredients separately and assemble the salad just before serving to maintain freshness and texture, especially for the lettuce and avocado.

What can I substitute for blue cheese?

If you don’t like blue cheese, use feta, goat cheese, or omit cheese entirely. These alternatives provide a tangy or creamy element without the strong flavor of blue cheese.

Cobb Salad with Juicy Chicken, Crispy Bacon, and Blue Cheese Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

A classic and colorful Cobb Salad featuring poached chicken, crispy bacon, boiled eggs, ripe avocado, fresh tomatoes, and crumbled blue cheese, all arranged in neat rows over a bed of crunchy romaine lettuce and dressed with a tangy Dijon mustard vinaigrette.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 400g/14 oz chicken breast (2 pieces)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Bacon

• 200g/7oz streaky bacon strips

Eggs

• 4 large eggs, boiled for 9 minutes and quartered

Salad Base

• 12 cups cos/romaine lettuce (1 large head, 2 small), chopped (or other crispy lettuce)
• 2 large tomatoes, cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved)
• 2 avocados, cut into large pieces

Cheese & Garnish

• 200g/7oz gorgonzola dolce or roquefort, crumbled (or other blue cheese)
• 2 tbsp chives, finely chopped

Dressing

• 1 tbsp Dijon mustard
• 5 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar (can substitute white wine or red wine vinegar)
• 3/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 2 tbsp eschallot (US: shallot), very finely minced
• 1/2 tsp white sugar

Instructions

1. Make the Dressing: Combine the Dijon mustard, extra virgin olive oil, apple cider vinegar, salt, black pepper, minced eschallot, and white sugar in a jar. Shake well until the ingredients are fully mixed to create a tangy vinaigrette.
2. Poach and Prepare Chicken: Poach the chicken breasts using a foolproof method (allow approximately 20 minutes) to ensure juicy, tender meat. Once cooked, cool to room temperature. Then cut the chicken into 2cm (0.75 inch) cubes. Season with salt and pepper, and toss with 2 tablespoons of the prepared dressing. Set aside.
3. Crisp the Bacon: Place bacon strips in a cold non-stick pan without adding oil. Turn heat to medium-high and cook for about 2 minutes until golden, then flip and cook the other side for 1.5 minutes until golden and crisp. Drain the bacon on paper towels, let cool, then chop into 1.5cm (0.6 inch) pieces.
4. Assemble the Salad: Spread the chopped romaine lettuce over a large serving platter. Arrange the quartered boiled eggs, chopped bacon, avocado pieces, tomato wedges, and cubed chicken in neat, signature rows across the lettuce bed. Crumble the blue cheese evenly over the top and sprinkle with finely chopped chives. Serve the remaining dressing in a jug on the side.
5. Serve: Invite everyone to help themselves to the assembled Cobb Salad and pour the dressing as desired to enjoy this refreshing and hearty meal.

Notes

• If blue cheese is not preferred, gorgonzola dolce or roquefort can be substituted with another blue cheese.
• Poaching chicken ensures it stays juicy and tender compared to grilling or frying for this salad.
• Be sure not to overcook the boiled eggs to maintain a creamy yolk center.
• You can substitute cherry tomatoes if large tomatoes are not available.
• This salad is best served fresh to maintain the crispness of the lettuce and bacon.

Keywords: Cobb Salad, Chicken Salad, Blue Cheese Salad, Healthy Salad, American Salad, Poached Chicken, Crispy Bacon, Homemade Dressing