Cobb Salad Basics (Print-Friendly Version)
# What You'll Need:
→ Dressing
01 -
Your choice of ranch or balsamic vinaigrette, as much as you like
→ Proteins & Dairy
02 -
Half a cup blue cheese crumbles
03 -
Two boiled eggs, cut into quarters
04 -
A cup of cooked chicken breast, grilled and chopped
05 -
Four crispy bacon strips, broken into bits
→ Fresh Produce
06 -
A quarter cup green onions, sliced
07 -
A whole avocado, chopped up
08 -
A cup of cherry tomatoes, sliced in half
09 -
Two cups of romaine lettuce, shredded
# Step-by-Step Directions:
01 -
Pour whatever amount of ranch or balsamic you’re into over the big bowl of salad, or put the dressing on the side so everyone can grab what they want. Eat it right away.
02 -
Set down your chopped lettuce first, spread the tomatoes, diced avocado, cubed chicken, bacon crumbles, egg pieces, and blue cheese chunks in little piles across it. Sprinkle the sliced green onions over all of it.
03 -
Grill the chicken, flipping it to cook both sides for about 6-8 minutes. Let it chill for a bit, then cut into cubes. Cook bacon in the oven at 400°F (204°C) until it’s nice and crispy—around 15-20 minutes—let it cool and break into pieces. Simmer eggs for about 10 minutes, then cool, peel, and cut each into four pieces. Break up your blue cheese as needed.
04 -
Rinse off lettuce and tomatoes with cold water. Dry with a towel or spin them dry. Shred up your lettuce, slice the tomatoes, dice up your avocado, and slice those green onions nice and thin.
# Helpful Notes:
01 -
All your veggies should be dry before they hit the bowl so the salad doesn’t end up soggy. Let any warm toppings like bacon or chicken cool off a bit before adding. Add the avocado just before serving so it stays green and fresh.