Okay, I have a confession to make: I used to think salads were boring. Like, really boring. That was until I discovered the homemade Cobb salad recipe that changed everything! This isn't just any salad – it's a protein-packed flavor explosion that's become a weekly staple in our house.
The first time I made this Cobb salad, Emily (my daughter) actually asked for seconds. Seconds! Of a salad! That's when I knew I had struck gold with this recipe. It's got all the good stuff – crispy bacon, juicy chicken, creamy avocado, and tangy blue cheese all arranged in pretty rows over fresh romaine.
Looking for more refreshing meal ideas? Check out my Homemade Grilled Chicken Salad for another protein-packed option that's perfect for busy weeknights!
Why You Will Like This Homemade Cobb Salad
- It's a complete meal in one dish – protein, healthy fats, and veggies all in one
- Super customizable – swap ingredients based on what you have on hand
- Perfect for meal prep – prepare components ahead of time
- Impressive enough for guests but easy enough for weeknight dinners
- The homemade vinaigrette takes just minutes to whip up
- Naturally gluten-free and can be made dairy-free by omitting the cheese
Have you ever had a salad that actually fills you up? This one definitely does! The combination of chicken, bacon, eggs, and avocado provides staying power that'll keep you satisfied for hours. No sad desk salads here!
Ingredients for Your Homemade Cobb Salad
For the Chicken:
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
For the Cobb Salad:
- 6 strips cooked bacon, chopped
- 10-12 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 4 boiled eggs, quartered
- 3 tablespoons sliced chives
- 4oz blue cheese crumbles
The Dressing:
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- Salt and pepper to taste
I always keep these ingredients on hand because they're so versatile. The chicken seasoning blend is my go-to for practically everything (seriously, try it on roasted potatoes – amazing!). And that dressing? I've been known to make extra just to have in the fridge for the week.
Instructions for Making Your Homemade Cobb Salad
Prepare the Dressing
- Add all dressing ingredients to a small mixing bowl: red wine vinegar, olive oil, dijon mustard, honey, minced garlic, salt, and pepper.
- Whisk everything together until well combined, smooth, and creamy. The mustard will help emulsify the dressing so it doesn't separate.
- Set aside while you prepare the rest of the salad (or refrigerate if making ahead).
Cook the Chicken
- Add the chicken breast to a large mixing bowl. Sprinkle with salt, pepper, garlic powder, onion powder, and paprika.
- Toss the chicken in the seasonings until evenly coated on all sides.
- Heat a skillet over medium-high heat. Once hot, add the avocado oil.
- Add the seasoned chicken breast to the hot pan. Cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
- Remove from heat and let the chicken rest for five minutes before slicing. This keeps all those tasty juices inside!
Boil the Eggs (If Not Already Prepared)
- Place eggs in a saucepan and cover with water by 1 inch.
- Bring to a boil, then remove from heat and cover the pan.
- Let eggs stand in hot water for 9-12 minutes (9 for slightly softer yolks, 12 for fully set).
- Drain and run under cold water to stop cooking. Peel and quarter when cool enough to handle.
Assemble Your Cobb Salad
- Add the chopped romaine to a large mixing bowl or platter.
- Toss the lettuce with a few spoonfuls of vinaigrette until lightly dressed.
- Arrange the remaining ingredients in rows across the top of the lettuce: sliced chicken, crispy bacon, halved cherry tomatoes, sliced avocado, quartered eggs, blue cheese crumbles, and chives.
- Drizzle with additional dressing or serve it on the side.
I love serving this in a big shallow bowl or platter so everyone can see all the colorful ingredients. It's one of those dishes that's as pretty as it is delicious!
Storage and Reheating Tips
- If meal prepping, store all components separately and assemble just before eating.
- Dressed salad will become soggy within hours, so keep dressing separate until ready to eat.
- Cooked chicken will keep for 3-4 days in the refrigerator.
- Hard-boiled eggs can be prepared up to 5 days in advance.
- The dressing will keep for up to a week in a sealed container in the refrigerator.
When I make this for lunch meal prep, I use those containers with dividers to keep everything separate. Just throwing that out there for my fellow organization nerds!
Variations of this Homemade Cobb Salad
- Protein Swaps: Try grilled shrimp, salmon, or steak instead of chicken
- Cheese Options: Swap blue cheese for feta, goat cheese, or cheddar if blue cheese isn't your thing
- Veggie Additions: Add cucumber, radishes, bell peppers, or red onion for extra crunch
- Lighter Version: Use turkey bacon and reduce the amount of cheese and dressing
- Dairy-Free: Skip the cheese or use a plant-based alternative
One time I made this with leftover Thanksgiving turkey and dried cranberries – amazing! Don't be afraid to get creative with what you have on hand. That's what cooking is all about, right?
Frequently Asked Questions About Homemade Cobb Salad
Cobb salad was reportedly created by restaurateur Bob Cobb at the Brown Derby restaurant in Hollywood in 1937. The story goes that he made it with leftovers from the kitchen for a late-night meal, and it became a signature dish named after him.
Cobb salad can be a nutritious meal with plenty of protein from chicken and eggs, healthy fats from avocado, and fiber from vegetables. However, the bacon, cheese, and dressing add calories and fat, so portion control is key for a healthier option.
This Cobb salad recipe contains approximately 550-650 calories per serving, depending on dressing amount and portion size. The avocado, cheese, bacon, and oil-based dressing contribute most of the calories.
This Cobb salad recipe is relatively low in carbohydrates, containing approximately 10-15g of carbs per serving. Most carbs come from the vegetables and small amounts in the dressing (honey).
Recipes You May Like
- Homemade Grilled Chicken Salad – Another protein-packed salad that's perfect for meal prep
- Healthy Buffalo Chicken Wraps – If you love the flavors in this salad but want something handheld
- Chicken Cobb Salad Tortellini – A delicious twist on the classic salad with pasta
Final Thoughts on Homemade Cobb Salad
This homemade Cobb salad recipe is one of those dishes that makes me feel like I've got my life together, you know? It's colorful, nutritious, filling, and looks absolutely stunning on the table. Plus, it's endlessly customizable based on what you have on hand.
I love serving this when friends come over for lunch because it's impressive without being complicated. Everyone can customize their plate with exactly what they want, and that homemade dressing always gets compliments!
Give this recipe a try the next time you're craving something fresh but filling. I promise it'll change how you think about salads forever!
Homemade Cobb Salad Recipe
Equipment
- Large Skillet
- Mixing bowls
- Whisk
- Cutting Board
- Sharp Knife
Ingredients
For the Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
For the Cobb Salad
- 6 strips bacon cooked and chopped
- 10-12 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 2 avocados sliced
- 4 eggs hard-boiled and quartered
- 3 tablespoons chives sliced
- 4 oz blue cheese crumbled
For the Dressing
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 cloves garlic finely minced
- salt and pepper to taste
Instructions
- Make Vinaigrette: Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
- Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional vinaigrette.
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