This Cobb Salad Recipe is loaded with all the best toppings and the freshest homemade dressing. It’s crisp, creamy, salty, tangy, and the kind of salad you’ll actually crave.
Author’s Notes
This Is The Best Cobb Salad I’ve Ever Had!
You all know I’m a total salad girl, but it has to be a dang good salad for me to post it here. I spend a lot of time perfecting my dressing recipes and pairing ingredients so the salad is not just good, but actually crave-worthy.
So yes, anytime I’m out to lunch or traveling, I’m probably ordering the salad. It’s research, okay?! And honestly, so many of my favorite salad recipes have started that way.
A few years ago, I ordered a Cobb Salad while out to eat with my family, and I could not stop thinking about it. It had all the classic Cobb salad vibes, but with a few fun twists: vinaigrette instead of a creamy dressing, goat cheese instead of blue cheese, and edamame instead of peas.
I was obsessed. Like, went home and started testing my own version the very next day obsessed. And this Cobb Salad recipe is the result!
You can totally use the more classic Cobb toppings if that’s your thing, but I really think you’re going to love this combo. The fresh herb vinaigrette, creamy avocado, salty bacon, tangy goat cheese, and all those crisp toppings are SO good together. I can’t wait to hear what you think!
Cobb Salad Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Lettuce | Use super fresh, crisp lettuce and make sure it’s fully dry before assembling. Chop it small for the best bite and texture. |
| Eggs & bacon | Store-bought hard-boiled eggs and microwave bacon make this salad so much faster if you’re in a rush! |
| Tomatoes, avocado, corn & edamame | Prep these right before serving for the freshest flavor and best texture. |
| Goat cheese or feta | Goat cheese is my favorite here, but feta is great if you want a saltier bite. Or use blue cheese for a more traditional Cobb Salad Recipe. |
| Herb vinaigrette | Blend just until combined so the dressing stays fresh and doesn’t turn bitter. In a pinch, use freeze-dried herbs instead of fresh. |
Quick Tip
For a lighter salad, feel free to skip the chicken or use rotisserie chicken or leftover grilled chicken instead!
Chelsea’s Tips
Recipe Tips
- Cut toppings small: Smaller pieces make every bite more balanced and easier to eat.
- Grill the corn if you can: It adds such great flavor to this Cobb Salad Recipe, especially if you’re already grilling the chicken.
- Keep the dressing cold: The fresh herb vinaigrette tastes best chilled and shaken right before serving.
Quick Tip
Leftover dressing may separate or solidify, which is totally normal with olive oil. Let it sit at room temp for 20 minutes, then shake well and drizzle over the salad. This dressing gets more flavorful as it sits, so it’s great for making ahead!
Storage
This Cobb Salad Recipe doesn’t store well once dressed, so only add dressing to what you’ll eat. For leftovers, keep the dressing and toppings separate and store in the fridge for up to 3 days. Don’t dice the avocado until right before serving.
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Cobb Salad Recipe
Equipment
- Grill or grill pan, optional
Ingredients
- 6 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 clove garlic
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh cilantro or fresh basil
- 2-1/2 tablespoons granulated sugar
- 1/2 cup olive oil best quality
- Salt and pepper
- 1 pound boneless, skinless chicken breasts plus 1/3 cup of dressing
- 8 cups green leaf lettuce coarsely chopped
- 2 to 3 hard-boiled eggs peeled and diced or sliced, see note 2
- 1/3 cup cooked and crumbled bacon 6–7 slices
- 1/3 cup frozen shelled edamame or sweet peas
- 2/3 cup grape tomatoes halved
- 1 large avocado diced
- 1/2 cup corn see note 3
- 1/2 cup goat cheese or feta or blue cheese
Instructions
- Optional Recipe Shortcuts: Skip the chicken, use rotisserie chicken, or use leftover grilled chicken. Use store-bought hard-boiled eggs. Use microwave bacon.
- Make The Dressing: Add all dressing ingredients plus 1/2 tsp each salt and pepper to a small blender. Blend until smooth. Taste and adjust with more salt, pepper, or sugar as needed. Transfer to a jar and refrigerate until ready to use. Shake well before serving.
- Optional Grilled Chicken: Slice the chicken breasts in half horizontally to make 4 thinner pieces. Add chicken to a large plastic bag and pour in 1/3 of the dressing. Seal the bag, pressing out the air, then knead the dressing into the chicken. Refrigerate for 30 minutes or up to 4 hours. Don’t marinate longer than 4 hours. To Cook The Chicken: Remove chicken from the bag and discard the marinade. Grill chicken over medium-high heat for 4 to 5 minutes per side, or until it reaches 160°F. Remove chicken from the grill, tent with foil, and let it rest for 10 minutes. Slice or chop into bite-sized pieces.
- Prep The Salad: Peel and dice or slice the hard-boiled eggs. Cook and crumble or finely dice the bacon. Cook edamame or peas according to package directions, then drain and cool. Halve the tomatoes and dice the avocado. Prep the corn (note 3).
- Assemble: Add lettuce to a large bowl or platter. Layer the cooled chicken, if using, eggs, bacon, edamame, tomatoes, avocado, corn, and cheese on top. Drizzle with dressing right before eating, adding as much as you like. Don’t dress any portion you plan to save, since this salad doesn’t store well once dressed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
