The best Cobb Salad recipe is loaded with classics like bacon, hard boiled eggs, chicken, and tomatoes, smothered with a creamy homemade blue cheese dressing. Enjoy this hearty salad as a main dish, or serve it as a side dish at your next dinner get-together.

For those who love variety in their salad choices, check out my tasty Chef Salad and the robustly flavored Steak Salad, both perfect for any type of dining.

 

The Cobb salad, created by Robert Cobb at Hollywood’s Brown Derby in the 1930s, stands out with its ingredients neatly arranged in rows over romaine lettuce, combining creamy avocado and eggs with salty bacon for a rich taste.

I make a variety of salads, from my Tomato Burrata Salad to Jennifer Aniston’s Bulgur Salad; there are plenty of easy salad recipes. A classic Cobb salad is my favorite because it doubles as dinner. It’s chock full of chicken, bacon, eggs, tomatoes, blue cheese, and creamy avocado. 

The best part is my homemade dressing! It’s not a buttermilk dressing, as the classic should be, but it is made with a tangy combination of plain yogurt, Dijon, and blue cheese. When made on the fly, a Cobb salad is the best solution to a bunch of leftovers. Even better, you can roll this salad up into a wrap for an easy meal on the go! 

Why You Need This Cobb Salad Recipe

Light and Filling: My version of a Cobb is an easy take that doesn’t skimp on flavor. It’s the perfect big salad that leaves you feeling full without the heaviness.

Homemade Dressing: Veering away from the traditional buttermilk and sometimes red wine vinaigrette, I opt for a zesty blend of plain yogurt, Dijon mustard, and blue cheese.

Convenient: Cobb salad is my go-to for utilizing leftovers and transforming them into a delicious meal.

What You’ll Need

With a few ingredient swaps, this version hits all the notes we love about a classic Cobb salad. Here’s an overview of what you’ll need to make the best salad ever, with the full amounts available in the recipe card further down the page.

• Plain Yogurt: Non-fat plain yogurt is a great light option, but you can use regular plain yogurt.
• Oil and Vinegar: The basis for any decent salad dressing is a nice quality extra virgin olive oil and vinegar. I like to use white wine vinegar, red wine vinegar, or cider vinegar. 
• Dijon Mustard: I love the creaminess of Dijon mustard, though regular yellow mustard will also work.
• Blue Cheese: I keep this dressing light with low-fat, crumbled blue cheese or Roquefort. Feel free to use full-fat if you prefer. If you’re not a fan of funky blue cheese, other good options are crumbled feta cheese or goat cheese.
• Salt and Black Pepper: To enhance the flavors of the salad dressing.
• Mixed Salad Greens: Pick up a bag of mixed greens from the grocery store, or use any combination of your favorite salad leaves. Crisp romaine lettuce, iceberg lettuce, swiss chard, frisée, arugula, and/or radicchio are all good options.
• Chicken: Use cooked and shredded tender chicken breast. I almost always use leftover chicken or get a store-bought rotisserie chicken.
• Bacon: Crumble up cooked crispy bacon, and you can also use turkey bacon if you’d prefer.
• Eggs: Make a batch of Perfect Hard Boiled Eggs, then peel and slice them.
• Tomatoes: I love cherry tomatoes for their sweetness, but regular diced juicy tomatoes will also work.
• Avocado: Evenly sliced.

How to Make A Cobb Salad

I really enjoy a good classic salad recipe. This salad blends convenience with flavor, making it an ideal choice for quick meals or dinner parties. Let’s get started on creating this dish that’s as nutritious as it is satisfying.

1. Prepare the Dressing: In a bowl, whisk together the yogurt, oil, vinegar, mustard, blue cheese crumbles, salt, and pepper until thoroughly combined.
2. Assemble: Next, add your mixed greens to a large platter or a large bowl. Arrange the rest of the salad ingredients over the top, then crumble a sprinkle of blue cheese. You can arrange the toppings in pretty rows or pile them in any way you like.
3. Finish: Finally, give the whole thing a generous drizzle of delicious dressing. All that’s left to do is dig in!

Serving Suggestions

This Cobb salad recipe lives rent-free in my kitchen as a main dish, an easy lunch, or an anytime snack. It’s already a meal all-in-one, but if you’re looking for something equally delicious to serve alongside it, consider pairing it with my easy and quick Low Carb Keto Breadsticks, these Crispy Sweet Potato Wedges, or my famous Baked Garlic Parmesan Zucchini Chips.

If you’re serving this salad at a dinner party, add Grilled Shrimp Skewers or this juicy Oven Grilled Steak to the menu!

How to Store Leftovers

As with all salads, this salad is at its best the day it is made. However, if you have leftovers, store them in an airtight container without the dressing. Close the container and store it in the refrigerator for 2 days. To serve the leftover salad, remove it from the fridge and let it sit at room temperature for a few minutes before serving.

More Easy Salad Recipes

• Bacon, Crab, and Avocado Salad
• Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
• Apples and Cheddar Chicken Salad Recipe
• Southwest Chicken Salad