Cobb salad is the kind of meal that makes you feel put together with very little effort. It’s colorful, satisfying, and packed with textures—from crisp lettuce to creamy avocado and smoky bacon. Whether you’re making lunch for one or dinner for the family, this salad brings restaurant vibes to your table without the fuss.
The dressing is simple and punchy, and the toppings are flexible. If you love a salad that eats like a meal, this one belongs in your rotation.
Why This Recipe Works
This Cobb Salad with Avocado hits all the right notes: salty, creamy, crisp, and tangy. The structure is simple—hearty greens topped with protein, vegetables, and cheese—so every bite feels balanced.
The dressing is a quick red wine vinaigrette that cuts through the richness of the bacon, chicken, and avocado. The ingredients are easy to prep ahead, and you can scale it for a crowd or a solo meal. Best of all, it’s endlessly adaptable, so you can swap flavors without losing the essence of the dish.
What You’ll Need
- Romaine or mixed greens (6–8 cups), chopped
- Avocado (1–2), sliced or diced
- Cooked chicken breast (2 cups), diced or shredded
- Bacon (6 slices), cooked until crisp and crumbled
- Hard-boiled eggs (3), peeled and quartered
- Cherry tomatoes (1 cup), halved
- Blue cheese (1/2 cup), crumbled (or feta if preferred)
- Red onion (1/4 cup), thinly sliced
- Chives or parsley (2 tablespoons), chopped, for garnish
For the dressing:
- Olive oil (1/3 cup)
- Red wine vinegar (3 tablespoons)
- Dijon mustard (2 teaspoons)
- Honey (1 teaspoon)
- Garlic (1 small clove), finely grated or minced
- Kosher salt and black pepper, to taste
How to Make It
- Cook your proteins. Bake or pan-cook the bacon until crisp, then drain on paper towels and crumble.
Use leftover grilled or rotisserie chicken, or quickly pan-sear seasoned chicken breasts until cooked through. Hard-boil the eggs, cool, peel, and quarter.
- Whisk the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper.
Taste and adjust the acidity or sweetness—add more vinegar for tang, more honey if it’s too sharp.
- Prep the vegetables. Chop the lettuce into bite-size pieces. Halve the cherry tomatoes. Thinly slice the red onion.
Cut the avocado right before serving to keep it fresh and green.
- Assemble the base. Arrange the greens on a large platter or in a big salad bowl. Drizzle with a little dressing and toss to lightly coat the leaves.
- Layer the toppings. Create neat rows or clusters of chicken, bacon, eggs, tomatoes, avocado, red onion, and blue cheese on top of the greens. This classic look makes it feel special and lets everyone grab what they like.
- Dress and finish. Drizzle more dressing over the toppings just before serving.
Sprinkle with chopped chives or parsley. Add a final pinch of salt and pepper to wake up the flavors.
- Serve immediately. Bring extra dressing to the table for those who want more. Enjoy as a main dish with crusty bread or keep it light on its own.
Storage Instructions
- Keep components separate. Store greens, proteins, and toppings in separate containers.
This prevents soggy lettuce and keeps textures crisp.
- Dressing lasts. The vinaigrette keeps in the fridge for up to 1 week. Shake before using.
- Avocado strategy. Cut avocado right before serving. If you must store, rub with lemon juice, wrap tightly, and refrigerate for up to 24 hours.
- Chicken and eggs. Cooked chicken and hard-boiled eggs keep for 3–4 days in the fridge.
- Assembled salad. If already dressed, eat within a few hours.
Undressed salad can keep for 1–2 days, but avocado and tomatoes are best added fresh.
Why This is Good for You
This salad brings a solid mix of protein, fiber, and healthy fats. The chicken and eggs provide high-quality protein to keep you full. Avocado adds monounsaturated fats that support heart health and help you absorb fat-soluble vitamins from the veggies.
The greens and tomatoes deliver vitamins A, C, and K, plus antioxidants. If you want to lighten it up, reduce the bacon and cheese slightly and lean on extra veggies without losing satisfaction.
What Not to Do
- Don’t overdress the salad. Too much dressing wilts the greens and drowns the flavors. Start light and add more at the table.
- Don’t skip seasoning. A pinch of salt and pepper on the assembled salad makes a huge difference in brightness and balance.
- Don’t use soggy bacon or dry chicken. Texture matters here.
Crisp bacon and juicy chicken make every bite better.
- Don’t slice avocado too early. It browns and softens. Cut it right before serving for the best look and taste.
- Don’t rely on one green. If your lettuce is limp, mix in a sturdier green like romaine or little gem to keep things crunchy.
Variations You Can Try
- Swap the protein. Use turkey, grilled shrimp, or seared salmon. For a vegetarian option, add chickpeas or baked tofu.
- Change the cheese. Try feta, goat cheese, or shredded sharp cheddar if blue cheese isn’t your thing.
- Boost the crunch. Add toasted almonds, pepitas, or sourdough croutons.
- Make it ranch-style. Use a buttermilk ranch or yogurt-based ranch if you prefer a creamy dressing.
- Add more color. Include cucumbers, radishes, or roasted corn.
They add freshness and interest.
- Low-carb tweak. Skip croutons and add extra greens and avocado for a hearty, low-carb plate.
- Meal-prep bowls. Portion ingredients into containers with dressing on the side. Add avocado just before eating.
FAQ
Can I make this salad ahead of time?
Yes—prep the components in advance and store them separately. Assemble and dress the salad right before serving.
Add avocado at the last minute for the best texture.
What’s the best way to cook chicken for Cobb salad?
Season chicken breasts with salt, pepper, and a little garlic powder. Sear in a skillet with olive oil for 5–6 minutes per side, or bake at 400°F (200°C) for 18–22 minutes until cooked through. Let it rest, then slice or shred.
Is there a good substitute for blue cheese?
Feta, goat cheese, or even a mild gorgonzola work well.
If you prefer no cheese, add extra avocado or toasted nuts for richness.
How do I prevent my avocado from browning?
Toss cut avocado with lemon juice and cover it tightly with plastic wrap, pressing it directly onto the surface. Refrigerate and use within 24 hours. Still, fresh-cut is always best.
What greens work best?
Romaine, little gem, or a mix of romaine and spring mix give you a crisp base that holds up to toppings and dressing.
Avoid overly delicate greens if you plan to dress the salad in advance.
Can I make the dressing creamy?
Yes. Whisk in 1–2 tablespoons of Greek yogurt or mayonnaise for a creamy vinaigrette. Adjust seasoning, since creamy dressings can mute acidity.
How do I make it gluten-free?
The salad is naturally gluten-free if you skip croutons and use certified gluten-free bacon and mustard.
Always check labels to be sure.
Final Thoughts
Cobb Salad with Avocado is reliable, generous, and easy to tailor to your taste. It’s a great way to use leftovers, and the finished plate feels fresh and complete. Keep the components simple, season well, and add the dressing with a light hand.
With a little planning, you’ll have a meal that’s ready whenever you are—and it never gets old.
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