Home > Salads > Cobb Salad with an Herb Vinaigrette Cobb Salad with an Herb Vinaigrette March 2, 2020 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This is our favorite Cobb Salad complete with hard-boiled eggs, creamy avocado, crisp center-cut bacon, juicy cherry tomatoes, buttery edamame, sweet corn, and rich goat (or feta) cheese. Finish the salad with a drizzle of a simple blender vinaigrette made with fresh herbs. This tangy homemade dressing is the star of this salad — everyone goes crazy for it! Try our Spring Cobb Salad next; it’s packed with seasonal produce and topped with a luscious creamy balsamic dressing. Cobb Salad Cobb salads are always one of my “go-to” choices when ordering a restaurant lunch salad — I love a good Cobb Salad! So, I’ve combined all of my favorite ingredients from past salads to bring to you my take on the ultimate Cobb Salad. Cobb Salads can be taken in so many different routes — there are practically endless ways to make it. This version features loads of eggs, creamy ripe avocados, crispy bacon, and lots of veggies. Included in the recipe is how to add some delicious marinated chicken (it marinates in the dressing — easy!), but you could also make this salad vegetarian and leave out the meat and bacon entirely. Alternatively, steak or shrimp can take the chicken’s place — truly the possibilities are endless with this salad! We’ll discuss more variations below. quicktip]Legend says that Cobb Salad was invented in 1937 at the Hollywood Brown Derby restaurant by the restaurant’s owner, Robert Howard Cobb. He is said to have mixed together a hodgepodge of leftovers he found in the restaurant kitchen and tossed it with their house dressing. [/quicktip] Cobb Salad Variations This salad recipe is very forgiving; you can add in just about any seasonal produce you like and it will work well as long as the quantities remain consistent. Use any combination of seasonal produce or your favorite Cobb Salad additions. Here are some suggestions: Protein: This salad has quite a bit of protein in it: chicken, bacon, and hard-boiled eggs. You can do all three or just choose one or two to add to the salad. Other ideas: add cooked salmon, shrimp, or steak. Cheese: feta or bleu cheese crumbles Other veggies: cucumbers, roasted carrots (cooled and chopped) or raw shredded carrots, sweet peas, red, green, or yellow onions, green beans, sweet bell peppers More greens: add a handful of micro greens to the top of this salad Recipe Short-Cuts This salad can be a bit time consuming to make, so I’m always on the lookout for ways to make it come together quicker. Here are a few of the short-cuts I like to employ: Either leave out the chicken or add rotisserie chicken. Rotisserie chicken saves time and energy, plus it’s delicious and tender. You can also use any leftover grilled chicken. Use store-bought hard-boiled eggs. While hard-boiled eggs are simple to make, they can be time consuming and sometimes frustrating to peel. A lot of stores sell prepared hard-boiled eggs if you’d like to cut down on some prep time. Microwave the bacon. Another shortcut is to buy pre-cooked bacon for this salad. Warm it through, according to package directions and it’s ready to go. Salad Storage Cobb Salad doesn’t sit very well with all of the dressing, bacon, eggs, and avocado mixed into it. If you aren’t planning to eat the entire salad at one sitting, toss and add dressing to the amount you’ll be eating at this time. If you keep the dressing and toppings separate, this salad can store in the fridge for up to 3 days (with the exception of the avocado). The avocado browns and takes on an odd texture, so I add half the avocado one day and place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to prepare another serving. Assemble smaller salad portions, adding dressing to each portion, as you enjoy it throughout the week. QUICK TIP Leftover dressing will likely separate and solidify a bit, which is completely normal. Olive oil solidifies at cold temperatures. Simply let the dressing stand at room temperature for about 20 minutes, shake to re-combine, and it’s ready to drizzle over this salad. Cobb Salad FAQs1What makes a Cobb salad a Cobb salad?Cobb Salad is a main-dish American garden salad typically containing lettuce, veggies, hard-boiled eggs, avocado, cheese, chicken, avocado, cheese, and either a vinaigrette or a bleu cheese dressing. Nowadays there are hundreds of variations on this salad including the one I’m sharing today with a few unique ingredients and the most flavor-packed herby vinaigrette 2What is 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. 3What does Cobb stand for?It’s believed that the origins of this salad came from Hollywood, CA in 1937 from the Brown Derby. A Robert Cobb threw a bunch of leftover ingredients together with a French dressing and that night the “Cobb Salad” was born. 4Are Cobb salads healthy?It all depends on what you is on the salad! The version I’m sharing today is certainly a healthier version of a Cobb Salad. One of the biggest determining factor on the healthiness of this salad is the dressing used. A full-fat blue cheese dressing will add a lot of fat and calories while an olive oil based vinaigrette is a much lighter option with better-for-you fats. (Not all fats are equal — if you’re using olive oil you’re getting MUFAs (monounsaturated fatty acids). MUFAS are considered healthy dietary fat (and very needed in a balanced diet). If you replace saturated and trans fat (typically present in a blue cheese dressing) with MUFAS you can gain many health benefits.) 5What is the dressing on a Cobb salad?As mentioned above, there are practically endless amounts of dressings that can be paired with a Cobb Salad. In this particular recipe I’m sharing a tangy herb olive oil based vinaigrette that is one of the best dressings I’ve ever tasted! It’s loaded with fresh herbs, olive oil, red wine vinegar, garlic, dijon mustard, a little sugar (to balance acidity), and of course some salt and pepper. While homemade dressings may seem intimidating, this one whips together so quickly — we just blend everything in a small blender! 6How can I copycat 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. Here’s my similar recipe to Chick-Fil-A’s avocado lime ranch dressing: Ingredients: 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 Instructions 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! 7Can I add chicken to your Cobb Salad Recipe?Yes! In fact, we typically add some grilled chicken to this salad! Here’s how to do that: take about 1/3 of the dressing recipe and pour it in a large plastic bag. Add a few thinly sliced chicken breasts, toss together in the bag, and store in the fridge. Marinate the chicken for at least 30 minutes up to 4 hours. Any longer than 4 hours and the acid from the dressing will start to dry out the chicken. When you’re ready to eat, drain off & discard the marinade, grill the chicken, and serve it (slightly cooled off) on this salad. Using the dressing to marinade the chicken in results in some seriously flavorful chicken! More Delicious Salad Recipes Panzanella Salad with a balsamic vinaigrette Mango Salad with a cinnamon yogurt dressing Quinoa Fruit Salad with a citrus vinaigrette Chipotle Chicken Salad with a chipotle vinaigrette Thai Quinoa Salad with a peanut dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cobb Salad with Herb Vinaigrette 5 from 2 votes - Review this recipe This is our favorite Cobb Salad complete with hard-boiled eggs, creamy avocado, crisp center-cut bacon, tender cherry tomatoes, buttery edamame, sweet corn, and rich goat (or feta) cheese. Top this salad with a simple blender vinaigrette made with fresh herbs. This tangy homemade dressing is the star of this salad -- everyone goes crazy for it! SAVE TO RECIPE BOX Print Recipe Cobb Salad with Herb Vinaigrette 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our favorite Cobb Salad complete with hard-boiled eggs, creamy avocado, crisp center-cut bacon, tender cherry tomatoes, buttery edamame, sweet corn, and rich goat (or feta) cheese. Top this salad with a simple blender vinaigrette made with fresh herbs. This tangy homemade dressing is the star of this salad -- everyone goes crazy for it! Course Dinner, Main Course, Salad Cuisine American, Healthy Keyword spring cobb salad Prep Time 25 minutes Total Time 25 minutes Servings 4 large servings Calories 700kcal Author Chelsea IngredientsHerb Vinaigrette Dressing (See Note 1)6 tablespoons (95g) red wine vinegar1 tablespoon (16g) Dijon mustard1 clove garlic1 tablespoon fresh flat-leaf Italian parsley1 tablespoon fresh cilantro OR fresh basil2-1/2 tablespoons (32g) white granulated sugar1/2 cup (103g) extra virgin olive oilFine sea salt and black pepperOptional Grilled Chicken Addition (See Instruction #1)2 large boneless skinless chicken breasts1/3 of the dressing recipeSalad8 cups (197g) mixed green lettuce (we use 50/50 blend spinach and spring mix leaves)2-3 hard-boiled eggs, peeled and diced or sliced1/3 cup (35g) crumbled center-cut bacon (~6-7 slices)1/3 cup (51g) frozen shelled edamame, or sweet peas2/3 cup (106g) grape tomatoes, halved1 large avocado, diced1/2 cup (81g) corn (fresh corn you've grilled, or fire-roasted canned corn, or thawed frozen corn)1/2 cup (63g) goat or feta cheese (goat is our favorite)Optional: 1-2 tablespoons fresh lemon juice InstructionsOPTIONAL RECIPE SHORTCUTS: *Either leave out the chicken or add rotisserie chicken. Rotisserie chicken saves time and energy, plus it's delicious and tender. You can also use any leftover grilled chicken. *Use store-bought hard-boiled eggs. While hard-boiled eggs are simple to make, they can be time consuming and sometimes frustrating to peel. A lot of stores sell prepared hard-boiled eggs if you'd like to cut down on some prep time. See Note 2. *Microwave bacon. Another shortcut is to buy pre-cooked bacon for this salad. Warm it through, according to package directions and it's ready to go.DRESSING: See Note 1. Add the red wine vinegar, dijon mustard, garlic, parsley, cilantro, salt and pepper (I use about 1/2 teaspoon each; add to taste preference), and sugar to a small blender container. Blend until smooth and then add in the olive oil. Pulse to emulsify, being careful to not over-blend; as soon as it's incorporated stop blending. Taste and adjust the dressing to personal preference (salt, pepper, sugar). Transfer to a jar and refrigerate until ready to use. Shake before topping the salad.OPTIONAL GRILLED CHICKEN: Place the chicken breasts (halved horizontally) in a large plastic bag and pour 1/3 of the dressing (just eyeball it) on top. Seal without air and knead the dressing into the chicken. 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.)OPTIONAL GRILLED CHICKEN CONT.: Remove the chicken from the bag and discard the marinade. Cook on a grill (or in a grill pan) over medium-high heat for 4-5 minutes on each side or until the juices run clear (160 degrees F on a food thermometer). 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. See Note 1.PREP SALAD TOPPINGS: Peel and dice or slice the hard-boiled eggs (See Note 2), cook and crumble or finely dice the bacon, boil the edamame according to package directions and drain, halve the grape tomatoes, and dice the avocado. (Optional: squeeze some fresh lemon to keep from browning.), Prepare the corn (drain from can, grill fresh corn, or thaw frozen corn -- See Note 3). Place the lettuce in a large bowl or platter.SERVE: Layer ingredients on the lettuce. Add feta or goat cheese. Drizzle dressing, adding to preference, right before eating (do not dress anything you want to keep leftover, as the dressing doesn't sit well with this salad -- See Note 4). Recipe NotesNote 1: 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). Note 2: 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. Note 3: To grill corn on the cob, I have detailed directions in this Elote post. I generally use 1 ear sweet corn and grill it on an indoor grill pan for this recipe. Let it cool, cut off the cob and add it in. Note 4: This salad doesn’t sit very well with the dressing, avocado, cheese, and eggs mixed into it. If you aren't planning to eat the entire salad at one sitting, combine salad, toppings, and dressing for only what you’ll be eating at this time. If you keep the dressing and toppings separate, this salad can store in the fridge for up to 3 days (with the exception of the avocado). The avocado browns and takes on an odd texture, so I add half the avocado one day and place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to prepare another serving. Nutrition information includes grilled chicken and but not the accompanying dressing, since the quantity used may vary. Nutrition FactsCalories: 700kcal | Carbohydrates: 34g | Protein: 23g | Fat: 55g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 799mg | Potassium: 1328mg | Fiber: 11g | Sugar: 18g | Vitamin A: 3204IU | Vitamin C: 28mg | Calcium: 276mg | Iron: 4mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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