Cobb Salad
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cobb salad arranges grilled chicken breast, hard-boiled egg, avocado, crisp bacon, and cherry tomatoes in distinct, separate rows over chopped romaine.
Read more
The traditional presentation keeps each ingredient untouched until the diner begins eating, allowing every forkful to be assembled to personal preference. Ranch dressing provides a creamy, tangy base that bridges the bacon's saltiness, the richness of avocado, and the lean protein of the chicken. Originating in 1930s Hollywood, the dish was conceived as a filling main-course salad and remains one of the most protein-dense salad formats in American cuisine.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Rinse 140 g romaine in cold water, shake off as much moisture as possible, and cut it into bite-size pieces.
Keep the serving plate ready, because wet lettuce will thin the ranch dressing and make the salad slide around.
- 2Control
Pat 180g chicken breast dry and flatten the thick part to even the thickness.
Cook in a heated pan over medium heat for 5 minutes per side, rest for 5 minutes, then cut into 1.5cm pieces.
- 3Prep
Spread 60 g bacon in a cold pan, then turn the heat to medium-low so the fat renders slowly.
When the edges darken and the strips feel crisp, drain them on paper towels, cool briefly, and chop small.
- 4Heat
Quarter 2 boiled eggs gently so the yolks stay mostly intact.
Halve 120 g cherry tomatoes. Pit 1 avocado and slice it 1 cm thick near the end of prep, so the cut surfaces stay cleaner and fresher.
- 5Finish
Spread the romaine lengthwise on a wide plate and level it so the center is not piled too high.
Arrange the tomatoes, eggs, and avocado in neat rows, keeping similar colors separated for the classic striped look.
- 6Finish
Fill the remaining rows with the rested chicken slices and chopped bacon.
Serve 3 tbsp ranch dressing on the side, or spoon it over just before eating, so the bacon stays crisp and the romaine does not wilt.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Arranging bacon, egg, and avocado in rows allows each ingredient to maintain its distinct texture and salt.
- Finish cue
- Fill the remaining rows with the rested chicken slices and chopped bacon.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 7 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chicken Avocado Salad
romaine lettuce, chicken breast
Korean Herb Citrus Chicken Salad
romaine lettuce, chicken breast
Seven Layer Salad
romaine lettuce, boiled eggs