Cobb Salad Bowl (Printable)

Hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over fresh greens.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Seasonings & Oil

10 - 1 tbsp olive oil
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Allow to rest, then slice thinly.
02 - Place bacon in skillet over medium heat and cook until crispy. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in saucepan and cover with cold water. Bring to boil, then reduce heat and simmer for 8-9 minutes. Transfer to ice bath, peel, and quarter.
04 - Distribute mixed salad greens evenly in large serving bowl or divide among 4 individual bowls.
05 - Arrange sliced chicken, bacon pieces, diced avocado, diced tomatoes, sliced red onion, blue cheese crumbles, and egg quarters in neat rows or sections over greens.
06 - Drizzle ranch dressing over salad immediately before serving, or offer dressing on the side for individual preference.

# Helpful Tips:

01 -
  • It comes together in 40 minutes flat, which means you can serve something restaurant-quality without spending your whole evening in the kitchen.
  • Every bite has a different texture and flavor, so you never get bored even though you're eating the same salad bowl.
  • You can prep components ahead and assemble just before eating, making it perfect for meal prep or last-minute entertaining.
02 -
  • Don't assemble this salad more than 10 minutes before eating or the avocado will brown and the greens will start to wilt into the dressing.
  • Slice the chicken while it's still slightly warm because it's so much easier, and warm chicken actually tastes better on cool greens anyway.
  • If your tomatoes are watery, scoop out some of the seeds and juice before dicing them or you'll end up with a soggy salad by the time you eat it.
03 -
  • If your bacon doesn't stay crispy once the dressing hits it, serve it on the side in a small bowl and let people add it themselves.
  • Room temperature chicken tastes better than cold chicken, so only refrigerate it if you're making this ahead; take it out 15 minutes before eating to let it warm up slightly.
  • If you're worried about the avocado browning, toss the diced pieces in a tiny bit of lemon juice right before you add them to the salad, which slows down oxidation.
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