Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
If you’re looking for a meal that doesn’t require turning on the oven, this Chicken Cobb Salad recipe is one of my go-to meals. It’s packed with plenty of protein, fresh veggies, topped with a delicious homemade red wine vinaigrette dressing and ready in about 20 minutes.
Perfect for a busy weeknight dinner and warm summer days, the Cobb Salad is one of my favorites. It has all of my favorite ingredients combined into one big bowl and the homemade dressing is amazing.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
During the summer I especially love a good main course salad because I will do anything (anything!) to avoid heating up my house. But as salad lovers, The Girl and I enjoy salads year round, like this easy Big Mac in a Bowl Salad and Italian Sub Salad.
What’s not to love, right?! They’re light, refreshing and really simple to make. And the unlimited ingredient combinations guarantee you’ll never get bored.
This easy salad recipe is also a great option when you need to feed a lot of people or if you’re hosting a shower or potluck. And with rows of colorful ingredients, the presentation is beautiful when prepared on a decorative serving bowl or platter.
More Main Dish Salad Recipes…
Why is it called Cobb Salad?
Long story short, a restaurant owner with the last name of Cobb was starving at the end of his night shift. He decided to take all of the leftover ingredients he had on hand and tossed them into a bowl.
Robert Cobb soon shared his salad with a friend who owned the Chinese theater. The next day his friend came back wanting a “Cobb Salad”.
And so the kitchen sink salad turned into the classic Cobb salad. I love recipes with a good story!
Chicken Cobb Salad Ingredients
- Lettuce – I like a mixture of romaine, leaf, and endive greens but you can use your favorite. Rinse the leaves then use a salad spinner to dry the lettuce so you get that super crispy taste and the dressing coats the leaves.
- Chicken breast – The classic recipe uses boneless, skinless chicken. Cook it your favorite way (grilled, air fryer or pan fried works) or use rotisserie chicken if time is tight, then slice, and layer on top.
- Avocado – To choose the perfect avocado, peel back the stem on the bottom. If it’s dark, it’s no good. A ripe avocado will have a green or light color under the stem.
- Hard-boiled eggs – I love using my Instant Pot to make hard-boiled eggs.
- Bacon – I prefer a thick-cut bacon for this recipe. For less mess, make bacon in the oven by cooking it at 400 degrees F for 15-20 minutes and turning at the halfway point.
- Blue cheese crumbles – You can swap out for feta cheese or your favorite crumbly cheese if you’re not a fan of this pungent cheese.
- Fresh vegetables – cherry tomatoes and red onion.
- Vinaigrette dressing ingredients – red wine vinegar, dijon mustard, garlic, oregano, olive oil, salt, and pepper.
Get the complete ingredients & directions in the recipe card below.
How to Make the Cobb Salad Dressing
We’re going to start by making the homemade red wine vinaigrette. This simple dressing is easy to prepare and a MUST when eating Cobb salad.
Combine the vinegar, dijon mustard, garlic, oregano, salt and pepper in a small bowl or Mason jar. Use a whisk or an immersion blender to mix well. Slowly drizzle in the olive oil while mixing until the dressing starts forming.
How to Make the Chicken Cobb Salad Recipe
Use a sharp knife to cut the tomatoes, chop the lettuce and bacon, then slice the cooked chicken.
Cut the boiled eggs in half. Slice the onion and avocado thinly.
Layer all the ingredients in a large serving bowl, starting with the lettuce. When you’re ready to serve, add the homemade dressing.
What kind of chicken should I use?
The original Cobb Salad is known for including some type of grilled chicken. But you can switch it up and use your favorite chicken recipe (I highly recommend my Italian Grilled Chicken). Or if you’re in a pinch for time, you can substitute with rotisserie chicken.
What kind of dressing goes on Cobb Salad?
Traditionally it’s served with a red wine vinaigrette dressing that balances all the flavors and keeps the salad light. But don’t be afraid to branch out and use your favorite dressing. These are a couple of options we’ve tried: balsamic vinaigrette, ranch dressing, blue cheese dressing and even honey mustard.
What’s the difference between Cobb salad and a Chef salad?
Generally speaking, Chef salads are made with ham and turkey deli meats and mild cheeses while the Cobb uses hearty chicken, bacon, avocado and tangy blue cheese for a richer salad.
Can I make this dish in advance?
Yes! Prepare all the ingredients ahead of time and store separately in the refrigerator. Simply assemble the salad and top with dressing right before serving.
MORE EASY
Salad Recipes
This recipe was originally published on 8/11/2020 and updated on 6/20/26 with new photos and content.
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Chicken Cobb Salad {with Homemade Vinaigrette}
Equipment
- Immersion Blender or whisk
Ingredients
For the Salad
- 6-8 cups lettuce – romaine, leaf, endive or your favorite, rinsed, dried & chopped
- 2-3 cooked boneless skinless chicken breasts , sliced (try my Italian grilled chicken recipe)
- 8 ounces cherry tomatoes, rinsed and sliced in half (or quarters if large)
- 1 small red onion, sliced thinly
- 1 large avocado, sliced
- 4 large eggs, hard boiled, rough chopped
- 4 slices bacon, cooked and chopped
- ¾ cup blue cheese crumbles
- chives or parsley, for garnish, optional
For the Vinaigrette Dressing
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ cup olive oil
- salt and black pepper, to taste
Instructions
How to Make the Homemade Dressing
- In a small bowl, combine all the dressing ingredients except the olive oil. Blend with a whisk or immersion blender until combined.⅓ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon dried oregano
- Slowly drizzle in olive oil, blending until dressing comes together. Give it a taste and add salt and pepper if desired.½ cup olive oil, salt and black pepper
How to Make the Salad
- Layer the lettuce on a large serving platter or bowl.6-8 cups lettuce – romaine, leaf, endive or your favorite
- Arrange the chicken, tomatoes, onion, avocado, eggs, bacon and blue cheese in decorative rows on top of the lettuce.2-3 cooked boneless skinless chicken breasts , 8 ounces cherry tomatoes, 1 small red onion, 1 large avocado, 4 large eggs, 4 slices bacon, ¾ cup blue cheese crumbles, chives or parsley
- Serve with the vinaigrette dressing.
Notes
- Chicken options: This recipe typically uses grilled chicken but feel free to use baked, broiled or air fried if preferred. You can also use rotisserie chicken to save a little prep time.
- Make Ahead: If preparing a day ahead of time, store the ingredients separately in the refrigerator. Assemble as directed right before serving.
- Serving tip: I serve the dressing on the side, to keep the colorful rows of ingredients intact.
- This salad is best eaten freshly made. If you anticipate leftovers, don’t add the dressing to that portion. Store the undressed salad in the refrigerator for 1-2 days.
- This recipe makes 4 good-sized servings but could easily stretch to serve 6.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
I will have salad, morning noon and night and this is for sure one that appeals to me.
Visiting via Sweet Little Bluebird
My entries this week Bao Buns aka Steamed Buns and Stir Fry Roast Pork
Salads are my fave, too. Thanks for stopping by Esme!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.