A Cobb salad is a big, hearty salad of chopped lettuce topped in neat rows with chicken, bacon, boiled eggs, avocado, tomatoes and blue cheese. This version is sized for two, as a main course for dinner, and the chicken, eggs and bacon cook at the same time so the whole thing is on the table in about 40 minutes. A quick dressing of olive oil, apple cider vinegar, Dijon mustard and a little shallot is shaken in a jar and served on the side. I kept the steps easy to follow because the real work is simply timing three things and arranging them well. The result looks like a restaurant plate and still tastes like a proper meal.
Why you’ll like it
- A real dinner: chicken, bacon and eggs make it filling enough to count as a main course.
- Made for two: two small chicken breasts, four slices of bacon, two eggs and one avocado, with no leftovers to figure out.
- Everything cooks at once: the eggs boil while the chicken sears and the bacon crisps.
- Fresh and crunchy: crisp romaine and juicy tomatoes balance the rich bacon, avocado and blue cheese.
- Easy dressing: six pantry ingredients in a jar, shaken until smooth.
What is a Cobb salad?
The Cobb salad is an American main-course salad that began at a Hollywood restaurant and has been served in neat rows ever since. The classic version has chopped greens, chicken, bacon, hard-boiled eggs, avocado, tomatoes and blue cheese, often with chives, and a tangy vinaigrette. Seeing the ingredients lined up side by side on a platter is half of the appeal, and it makes the salad easy to serve because everyone can take a little of each row.
People often ask how it differs from a chef salad. The two are close cousins, and the main differences are the Cobb salad’s chopped, neatly arranged rows and its signature blue cheese and avocado. The recipes I looked at all agree on the core: chicken, bacon, egg, avocado, tomato and blue cheese. Everything else is a matter of taste.
What makes it work
Rows instead of a toss. Arranging the toppings in rows keeps every ingredient distinct, so each bite can be different. It also keeps the avocado and eggs from breaking up into the lettuce.
Dressing at the table. Dressing added early softens the lettuce. Serving it on the side lets each person pour as much as they like and keeps the lettuce crisp until the last forkful.
Blue cheese. It is the ingredient that makes the salad a Cobb salad instead of just another chicken salad. A small amount goes a long way, and its sharp, salty flavor is what the bacon and avocado are balanced against.
A tangy dressing. Equal parts olive oil and apple cider vinegar make a bright dressing that cuts through the rich toppings. A teaspoon of Dijon mustard helps it come together, and a little shallot and sugar round out the flavor.
Cooking in parallel. The eggs boil for 9 minutes, the chicken cooks for 5 minutes per side and the bacon needs about 10 minutes. Starting all three together means you are not standing in the kitchen waiting for one thing after another.
A thermometer for the chicken. Chicken breasts are cooked when the thickest part reaches 165°F. Checking with a thermometer keeps the chicken juicy instead of dry and makes the salad safe to eat.
How it’s sized for two
Most Cobb salad recipes serve four, or six when they are meant as a side salad. This version takes roughly half of a four-serving recipe: two small chicken breasts of about five ounces each, four slices of bacon, two eggs, six cups of chopped romaine, one avocado and a third of a cup of blue cheese. The dressing is scaled to match, so there is enough to drizzle generously without a jar left over in the refrigerator.
The pans stay manageable too. A medium skillet fits both chicken breasts side by side, a second skillet crisps the bacon, and a small saucepan handles the eggs. A jar for the dressing doubles as a way to avoid washing a whisk.
Ingredients for Cobb salad
Exact amounts are in the recipe card below. Here is what each one does and how to choose it.
- Chicken breasts: small, evenly thick breasts cook evenly in a skillet. If yours are large, slice them in half horizontally into thinner cutlets, or use leftover cooked chicken instead.
- Bacon: regular sliced bacon crisps well in a skillet. Turkey bacon can replace it for a lighter version.
- Eggs: large eggs boiled for 9 minutes have firm whites and set yolks that quarter cleanly.
- Romaine lettuce: crisp and sturdy, it holds up under heavy toppings. Wash it and dry it thoroughly so the dressing clings.
- Cherry tomatoes: halved, they add a juicy, sweet bite.
- Avocado: choose one that gives slightly when pressed, and slice it last.
- Blue cheese: crumbled, it adds the classic tang. Feta or goat cheese are mild substitutes.
- Chives: a little fresh onion flavor to finish.
- Dressing ingredients: extra virgin olive oil, apple cider vinegar, Dijon mustard, minced shallot, sugar, salt and pepper.
How to make Cobb salad
- Boil the eggs for 9 minutes, then chill them in ice water.
- Season the chicken and cook it for 5 minutes per side to 165°F.
- Rest and slice the chicken.
- Crisp the bacon in a second skillet for about 10 minutes, then crumble it.
- Shake the dressing in a jar.
- Arrange the romaine, chicken, bacon, eggs, avocado and tomatoes in rows, then add the blue cheese and chives.
- Serve with the dressing on the side.
Step-by-step notes
The eggs. Lower the eggs gently into boiling water and set a timer for 9 minutes. When the time is up, move them to ice water for 5 minutes. The chill stops the cooking and makes the shells easier to peel. Cut each peeled egg into quarters.
The chicken. Pat the chicken dry, season both sides with salt and pepper and cook in the olive oil over medium heat for 5 minutes per side. Do not move the breasts around while they cook, since a steady contact with the pan gives you better browning. Check the thickest part with an instant-read thermometer. It should read 165°F. If it does not, cook another minute or two and check again.
Resting and slicing. Let the chicken rest for 5 minutes on a cutting board. This keeps the juices in the meat. Slice it across the grain into strips about as wide as your finger, which makes them tender to chew.
The bacon. Cook the bacon in a second skillet over medium heat for about 10 minutes, turning it once or twice, until it is evenly browned and crisp. Drain it on paper towels and crumble it into pieces.
The dressing. Combine the olive oil, vinegar, Dijon mustard, shallot, sugar, salt and pepper in a jar. Close the lid tightly and shake until the dressing is smooth and slightly thick. Taste it on a lettuce leaf and add a pinch of salt if you want more bite.
The assembly. Spread the romaine on a large platter. Arrange the chicken, bacon, eggs, avocado and tomatoes in rows, then sprinkle the blue cheese and chives over the top. Keep the dressing on the side.
Tips for the best Cobb salad
- Dry the lettuce well. Wet leaves dilute the dressing and make the salad watery.
- Chop everything evenly. Similar-sized pieces make each forkful balanced.
- Slice the avocado last. It browns quickly once cut.
- Do not skip the rest. Cutting chicken straight from the pan lets the juices run out onto the board.
- Start with the longest task. Put the eggs on first, then the chicken and bacon, so everything finishes together.
- Dress at the table. A little at a time lets you control the amount.
Variations
- Turkey bacon: a lighter swap for the regular bacon.
- Different cheese: use crumbled feta or goat cheese instead of blue cheese if you prefer something milder.
- Leftover chicken: shredded or sliced cooked chicken works in place of the seared breasts, which also saves time.
- Add red onion: a few thin slices of red onion add a sharper crunch.
- Different protein: cooked shrimp or salmon are used in other Cobb salad versions.
How to serve it
Bring the platter to the table and let each person build their own plate from the rows. Pour the dressing into a small pitcher or serve it straight from the jar.
- As a full dinner: a Cobb salad for two needs little else. A slice of crusty bread is a nice addition.
- For a lighter night: skip the bread and serve a small bowl of soup alongside.
- Next to something familiar: if you enjoy hearty salads, our chicken salad for two is another easy option for a quick meal.
Pour yourself something cold and eat while the lettuce is still crisp.
Storage and make-ahead
The best way to keep a Cobb salad is to store the parts separately. Put the cooked chicken, bacon, boiled eggs and dressing in separate containers in the refrigerator, where they keep for up to 2 days. Assemble the salad just before eating so the lettuce stays crisp and the avocado stays green.
Refrigerate any cooked components within 2 hours of cooking. Shake the dressing again before using it, since it can separate as it sits.
Crisp lettuce, juicy chicken and a tangy dressing, all in neat rows. Set the platter down, pass the dressing and enjoy a good dinner together.
Frequently asked questions
What is the difference between a Cobb salad and a chef salad?
Both are main-course salads with meat, egg and cheese. A Cobb salad is chopped fine and arranged in neat rows, and it has its own signature mix of chicken, bacon, avocado and blue cheese. A chef salad is more loosely arranged and often uses sliced deli meats and cheese.
Why is it called a Cobb salad?
It is named after Cobb, the owner of the Hollywood restaurant where the salad was first served. The name stuck as the dish became an American classic.
What is the typical dressing for Cobb salad?
A tangy vinaigrette is typical. This recipe uses olive oil, apple cider vinegar, Dijon mustard and a little shallot, shaken in a jar and served on the side.
Is a Cobb salad healthy for weight loss?
It is high in protein, which keeps you full, but bacon, cheese, avocado and dressing add calories. Using turkey bacon, less cheese and a lighter pour of dressing lowers the total.
Can I make a Cobb salad ahead of time?
Yes, cook the chicken, bacon and eggs ahead and keep them in separate containers, along with the dressing. Slice the avocado and assemble the salad just before serving so it stays fresh.
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Cobb Salad for Two
- Total Time: 40 minutes
- Yield: 2 large salads
Description
A main-course Cobb salad for two with seared chicken, crisp bacon, boiled eggs, avocado, tomato and blue cheese, served with a tangy shaken dressing.
Ingredients
- 2 small boneless, skinless chicken breasts (about 5 ounces each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt, for the chicken
- 1/4 teaspoon black pepper, for the chicken
- 4 slices bacon
- 2 large eggs
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/3 cup crumbled blue cheese
- 1 tablespoon chopped fresh chives
- 2 tablespoons extra virgin olive oil, for the dressing
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon finely minced shallot
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, for the dressing
- 1/8 teaspoon black pepper, for the dressing
Instructions
- Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for 9 minutes. Move them to a bowl of ice water for 5 minutes, then peel and cut each into quarters.
- While the eggs boil, season the chicken on both sides with the 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a medium skillet over medium heat and cook the chicken for 5 minutes per side, until the thickest part reaches 165°F on an instant-read thermometer.
- Move the chicken to a cutting board and rest it for 5 minutes, then slice it across the grain.
- At the same time, cook the bacon in a second skillet over medium heat for about 10 minutes, turning once or twice, until crisp. Drain it on paper towels, then crumble it.
- Add the extra virgin olive oil, vinegar, Dijon mustard, shallot, sugar, the dressing salt and the dressing pepper to a jar. Close the lid and shake until the dressing is smooth.
- Spread the romaine on a large platter. Arrange the chicken, bacon, eggs, avocado and cherry tomatoes in neat rows on top, then sprinkle with the blue cheese and chives.
- Serve right away with the dressing alongside, so each person can drizzle their own.
Notes
Equipment: medium skillet, second skillet or sheet pan for the bacon, small saucepan, jar with a lid, instant-read thermometer, large platter
- Keep the dressing separate until serving; dressing added early softens the lettuce.
- Slice the avocado last so it stays green.
- Turkey bacon can replace the bacon for a lighter salad.
- Feta or goat cheese can replace the blue cheese.
- Doneness: The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
- Doneness: The eggs are done after 9 minutes of boiling, with firm whites and set yolks.
- Doneness: The bacon is done when it is evenly browned and crisp.
- Keep the cooked chicken, bacon, boiled eggs and dressing in separate containers in the refrigerator for up to 2 days and assemble the salad just before eating.
- Cook the chicken until it reaches 165°F, and refrigerate cooked components within 2 hours.
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
