Cobb Salad with an Herb Vinaigrette

Simple to make Cobb Salad with an amazing Herb Vinaigrette

Course Dinner
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 large servings
Calories 430 kcal
Author Chelsea


Herb Vinaigrette Dressing*

  • 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

Optional Grilled Chicken Addition

  • 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


  1. 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). 

  2. 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)

  3. 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.

  4. 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.

  5. 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). 

To make hard boiled eggs

  1. 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!

Recipe Notes

*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).