Cobb Salad

10 Servings
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes

Cobb Salad is the perfect refreshing lunch with crunchy lettuce, creamy avocados, and it has plenty of protein with chicken breast, bacon, and boiled eggs.

With the chicken, bacon, eggs, and avocado this is a filling enough dish to make a meal all by itself. You could also serve it as a Side Dish at your next summer cookout. The veggies make it a refreshing contrast with Pulled Pork, Grilled Pork Chops, or other favorite BBQ dishes.

Cobb Salad on serving plate with dressing


Cobb Salads are one of the easiest, most flavorful, and filling Salad recipes you can try. The varying textures and flavors make every bite wonderfully unique without anything too surprising. The creamy dressing does a good job of bringing everything together. Making the hard-boiled eggs is the most time-consuming part of the recipe. Once you’ve done that it’s just a simple matter of tossing the rest together. 

Cobb Salad is especially great to make the night after you have chicken for dinner. You can slice up any leftover chicken, like Grilled Chicken or Rotisserie Chicken Breasts, to toss into the salad. It’s always great to find ways to rework your leftovers like this so you aren’t just eating the same thing two days in a row. 


There are a variety of stories about where the Cobb Salad originated. One of the most common is that it was first served in 1937 at the Hollywood Brown Derby Restaurant. There it was named for the restaurant owner Robert Howard Cobb. However, even within that generally accepted story, there’s debate over whether it was Cobb himself, or his chef who developed the recipe. 

But, I think we can all agree that we’re glad to have Cobb Salad in the world, no matter who first came up with it. 



We love tossing together Chicken Cobb Salad for an easy lunch. It’s a great salad recipe to make a big batch of on Friday and store in the fridge. Then your family can slowly take out servings to enjoy their favorite salad throughout the weekend. The simple ingredients make it easy to toss together. Just leave the dressing to the side so the Classic Cobb Salad will stay nice and fresh.

After you’ve made the hard-boiled eggs the other ingredients are very easy and the prep time will go by in a flash. You can either leave the salad in a large bowl or, if you want to take the salad on-the-go, layer it in a mason jar. You can divide this recipe into a few mason jar servings, seal them, and put them in the fridge. The jarred Cobb Salads are great to grab and take to work for a refreshing and healthy lunch.  Again, just remember to leave the dressing on the side until you’re eating the salad. 

close-up of Cobb Salad



  • Vinaigrette: Cobb Salads are often enjoyed with a vinaigrette instead of ranch dressing. To try this slightly more light version whisk together tablespoons red wine
    Salad Dressing: For more salad dressing options, try 8 ounces blue cheese dressing, or French dressing. You can also add flavor to any dressing you use by whisking in ingredients like dijon mustard, Worcestershire sauce, or lemon juice.
  • Chicken: For some added flavor to the chicken, season chicken with garlic powder, freshly ground black pepper, paprika, rosemary, oregano, or onion powder.
  • Lettuce: You can use whatever your favorite lettuce is in this salad. Most commonly you’ll find a head romaine lettuce or head iceberg lettuce used in Cobb Salads.
  • Add-ins: For some additions to the salad ingredients toss in chives, goat cheese, blue cheese, Monterey Jack cheese, green onions, corn, grape tomatoes, or cherry tomatoes.



  • Serve: Don’t leave Chicken Cobb Salad at room temperature for more than 2 hours. 
  • Store: Stored covered in the fridge, the salad will stay good for up to 5 days. It will stay the freshest without the dressing on it. 
  • Freeze: Unfortunately freezing and defrosting lettuce won’t work. If you haven’t finished the Salad after 5 days in the fridge, it’s better just to toss it out, and make a fresh batch.

Cobb Salad on serving plate

Pin this recipe now to remember it later

Pin Recipe

Cobb Salad

Cobb Salad is the perfect refreshing lunch with crunchy lettuce, creamy avocados, and it has plenty of protein with chicken breast, bacon, and boiled eggs.
Yield 10 Servings
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Author Sabrina Snyder


  • 3 large eggs
  • 6 cups lettuce , chopped
  • 3 cups chicken breast , cooked and chopped
  • 8 slices bacon , cooked and chopped
  • 2 medium tomatoes , chopped
  • 1 cup blue cheese , crumbled
  • 1 avocado , peeled, pitted, and diced
  • 1 cup ranch dressing


  • Add eggs to cold water, then bring to a boil and turn off the heat.
  • Cover and let sit for 12 minutes.
  • Put eggs in ice water for 5 minutes then peel and chop.
  • Add the lettuce, chicken, bacon pieces, tomatoes, blue cheese, avocado, and chopped eggs.
  • Pour ranch dressing on the salad and serve.


Calories: 353kcal | Carbohydrates: 6g | Protein: 18g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 648mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg

Cobb Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sabrina, I found your wonderful recipes on Pinterest and just wanted to say that I am absolutely thrilled. I have been cooking and baking for over 50 years and I am not easily impressed (except for Ina Garten), but your recipes are easy, delicious and my fam (who I cook for everyday) have been delighted so far. I have an icon for you on my Homepage…thanks so much! Will start commenting on recipes I have tried and were loved soon.