This easy Cobb salad recipe is colorful, flavorful and fun to serve it as a meal. The combination of ingredients make it filling and satisfying .
I periodically consume this delicious salad when I go to restaurants because it’s chockfull of flavor and so satisfying to eat. I love everything on it.
I do prefer to have my own recipe of this salad because even though I will eat it out, I want to control what I put on it. At home, I can use organic ingredients.
I love my organic ingredients. The only thing on this salad that isn’t organic is the crumbled blue cheese.
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- I prefer chicken thighs but if you like breast meat better, go for it.
- I make the chicken the day before I want to assemble and serve the salad. For one thing, I prefer to do my cooking ahead of time. For another, the ingredients will all be nicely chilled. Of course, you can cook what you need the same day and still have a chilled salad so if that’s more convenient for you, I say go for it.
- My recipe for baked chicken thighs are usually bone in, but when I know I’m making this salad, I will use boneless, skinless.
- You can fry the bacon earlier in the day as well as hard boiling the eggs to save time before making the salad.
How to make an easy Cobb salad
Get two deep plates because you want to load the ingredients in them. Also get a sauté pan to fry the bacon.
Heat a sauté pan on medium heat. Once it heats up, add 5 slices of bacon and fry them for around 8 minutes until crispy.
At the same time as frying the bacon, set a small saucepan filled with water on medium heat. Once the water comes to a boil, add the eggs and cook for at least 10 minutes.
Gather the ingredients – chicken, bacon, hard boiled eggs, tomatoes, crumbled blue cheese and baby romaine lettuce or spring mix.
Cut the two chicken thighs into slices, cut the bacon into small pieces and slice two hard boiled eggs – one per salad.
How to assemble the salad
Place a big handful of baby romaine lettuce in the two deep plates. (A)
Lay the slices of chicken in the middle of the lettuce. (B)
Line the bacon right next to the sliced chicken. (C)
Lay the sliced egg on the other side of the chicken. One egg per salad. (D)
Add crumbled blue cheese next to the bacon. (E)
Add grape tomatoes next to the sliced egg. (F)
We can now dress this lovely salad with some blue cheese dressing.
Here’s the salad all dressed and ready to be consumed.
Yum-yum! Time for Christopher and I to dig in.
I hope you enjoyed this easy Cobb salad recipe!
Other salad recipes
And as always, may all your dishes be delish!
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Easy Cobb Salad
- 3 cups baby romaine lettuce or lettuce of choice. I used 2 huge handfuls
- 2 oven baked herb chicken thighs sliced
- 5 bacon slices fried and chopped into small pieces
- 2 hardboiled eggs sliced
- ¼ cup blue cheese crumbles divided
- 14 grape tomatoes
- 4 tablespoons Blue cheese dressing
- Get two good sized shallow salad bowls
- Place 1 big handful of romaine lettuce in each bowls
- Line sliced chicken in the middle row of the salad
- Line the chopped bacon beside the chicken thigh
- Line the egg slices on the other side of the chicken thigh
- Line some crumbled blue cheese beside the bacon
- Line a bunch of tomatoes beside the egg
- Serve and pour some blue cheese dressing on the salad