Simple to make Cobb Salad with an amazing Herb Vinaigrette
Cobb salads are always one of my go-tos when ordering a lunch salad at a restaurant — I love a good Cobb Salad! So I’ve combined all of my very favorite ingredients I’ve had in past cobb salads to bring to you my take on an ultimate Cobb Salad.
So first off, a What is a Cobb Salad? it’s a main-dish American garden salad and typically has lettuce, veggies, hard-boiled eggs, avocado, cheese, chicken, avocado, cheese, and either a vinaigrette or a bleu cheese dressing. But nowadays there are hundreds of variations on this salad including the one I’m sharing today. Also if you’re wondering about the difference between a cobb salad and a chef’s salad, the two are very similar as they both have lettuce, cheese, and meats (typically bacon, chicken breasts, and/or ham), and hard-boiled eggs. However, a Cobb salad usually also has avocados and tomatoes. (More history on the differences of the two salads can be found here).
Is Cobb salad good for you?
What is the dressing on a Cobb salad?
What is in the Chick fil a Cobb Salad?
The Chick-fil-A salad is topped with their famous nuggets (sliced up) on top of Romaine lettuce and baby greens, shredded red cabbage and carrots, roasted corn kernels, a cheese blend including cheddar cheeses & Monterey Jack, crumbled bacon, diced eggs, grape tomatoes, and charred crispy red bell peppers. You can choose the dressing for this salad — typical recommendations are either the Fat Free Honey Mustard dressing or their Avocado Lime Ranch dressing.
My cobb salad recipe is pretty different than the chick-fil-a cobb salad, but it’s easy to make a copycat using my recipe’s general guidelines for ingredient amounts and the ingredients I’ve listed above. You can then purchase either the honey mustard or avocado lime ranch dressing at the store or make your own. This is a great honey mustard dressing and I like to use the dressing right below this text when I’m copying Chick-Fil-A’s avocado lime ranch (and yes I know there isn’t any avocado in this dressing, but it has the same great flavors and texture. Then chop up an avocado for your salad!)
- 1 lime (juiced and zested)
- 2 tablespoons prepared ranch seasoning mix (dry mix)
- 1/2 to 1 full teaspoon minced garlic
- 1 tomatillo, husk removed and coarsely chopped
- 1/2 of a 1 large bunch of cilantro
- 1/2 of 1 jalapeno (seeds removed for milder dressing and left for spicier dressing)
- 1/2 cup full fat mayo
- 1/2 cup fat-free buttermilk
Zest and juice 1 lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
Add 1/2 a jalapeno (a full one for more kick) and the mayo.
Add some seasoned salt and pepper to taste (I use probably 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper)
Blend in the buttermilk and serve over the salad!
Can I add chicken to your Cobb Salad Recipe?
YES! In fact, we typically add some grilled chicken to this salad! What I like to do is take about 1/3 of the dressing recipe and pour it in a large plastic bag. Add a few chicken breasts, toss together in the bag, and store in the fridge. Just like that you’ve got your chicken marinating! When you’re ready to eat, you can drain off that marinade (and discard), grill the chicken, and serve it (slightly cooled off) on the salad. Using the dressing to marinade the chicken in, really gives you some good flavorful chicken for this cobb salad.
More Delicious Salad Recipes:
Simple to make Cobb Salad with an amazing Herb Vinaigrette
- 6 tablespoons red wine vinegar
- 1 tablespoon Dijon Mustard
- 1 clove garlic
- 1 tablespoon fresh parsley
- 1 tablespoon fresh cilantro (or use fresh basil if you don't like cilantro)
- 2-3 tablespoons white sugar, optional and to taste
- 1/2 cup olive oil
- Fine sea salt and black pepper
- 2 large boneless skinless chicken breasts
- 1/3 of the dressing recipe
- 8 cup mixed green lettuce
- 2-3 hard boiled eggs, peeled and diced or sliced
- 1/3 cup crumbled center-cut bacon
- 1/3 cup edamame, shelled
- 2/3 cup grape tomatoes, halved
- 1 large avocado, diced
- 1/2 cup corn (fresh corn you've grilled, or fire-roasted canned corn, or thawed frozen corn)
- 1/2 cup goat or feta cheese (goat is my favorite on this salad!)
- Optional: 1-2 tablespoons fresh lemon juice
To make the dressing: (see note) add the red wine vinegar, dijon mustard, garlic, parsley, cilantro, salt and pepper (I use about 1/2 teaspoon each), and sugar to taste (add slowly to personal preference!). Blend until smooth and then whisk in the olive oil. (Don't blend in the olive oil). Taste and adjust to personal preference (salt, pepper, sugar).
IF you want grilled chicken for this salad: place the chicken breasts (I like to halve them first horizontally) in a large plastic bag and pour 1/3 to 1/2 of the dressing on top. Refrigerate for 30 minutes up to 4 hours (don't do longer than 4 hours or the acidity from the vinegar starts to "cook" the chicken)
To grill the chicken: remove the chicken from the bag and discard the marinade. Cook on a grill (or in a pan) over medium-high heat for 4-5 minutes on each side until the juices run clear. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Prepare remaining salad ingredients: place the lettuce in a large bowl (or divide evenly between plates). Peel and dice or slice the hard boiled eggs (see below for cooking instructions), cook and crumble the bacon, shell the edamame, halve the grape tomatoes, dice the avocado, and prepare the corn (drain from can, grill fresh corn, or thaw frozen corn).
I like to squeeze some fresh lemon over the avocado to keep it from browning and give it a fresh tangy flavor.
To serve salads: divide ingredients evenly on top of each bed of lettuce. Add feta or goat cheese. Drizzle dressing right before eating (do not dress anything you want to keep leftover as the dressing doesn't sit well with this salad).
Place eggs in a large saucepan/pot. Cover them with cold water by 1 inch. Cover pan with a lid and bring the water to a rolling boil over high heat. Once the water has reached a boil, set the timer for 6 – 7 minutes and continue to boil over medium-high heat. Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. (Or place under cold running water). Peel the eggs and chop or slice for this salad!
*I've included the option to add some grilled chicken to this salad. If you want to add grilled chicken, make the entire dressing recipe and use 1/3 of the dressing to add to the grilled chicken. If you don't want the chicken, you can halve the dressing recipe (or make it all and store in an airtight container in the fridge for 1 week).
Nutrition facts assume full dressing recipe (which likely won’t all be used or will partially be discarded if you use for the chicken marinade) and no chicken.