Classic Cobb Salad Bowl (Printer View)

A hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over fresh greens.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Other

10 - 1 tbsp olive oil
11 - Salt and freshly ground black pepper to taste

# Method Steps:

01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Allow to rest, then slice thinly.
02 - Place bacon in skillet over medium heat and cook until crisp. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in saucepan and cover with cold water. Bring to boil, then reduce heat and simmer for 8-9 minutes. Cool under cold running water, peel, and quarter.
04 - Arrange salad greens in large serving bowl or divide among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle with ranch dressing just before serving or serve dressing on the side.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when you're ready to eat.
  • It's hearty enough to satisfy without that heavy, sluggish feeling afterward.
  • The mix of textures, from creamy avocado to crispy bacon, keeps every bite interesting.
  • You can swap proteins or toppings based on what you have on hand and it still works beautifully.
02 -
  • Don't slice the chicken while it's still hot or it will lose moisture and turn stringy, patience here makes all the difference.
  • If you skip salting the chicken before grilling, no amount of dressing will fix the blandness later.
  • Use cold eggs straight from the fridge for boiling, they'll peel more cleanly and the yolks will stay centered.
  • Dress the salad right before serving or the greens will wilt and the whole thing turns soggy within minutes.
03 -
  • Letting your bacon start in a cold pan renders the fat more evenly and gives you crispier, flatter strips.
  • Add a squeeze of lemon juice over the avocado right after dicing to keep it from browning if you're prepping ahead.
  • Use a sharp knife to slice the chicken against the grain for the most tender, easy-to-chew pieces.
  • If you want extra flavor, marinate the chicken in a bit of ranch dressing for 30 minutes before grilling.
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