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Classic Cobb Salad

Active Time: 30 minutes
Total Time: 40 minutes
  • Gluten Free
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Big Kids Plate
Toddler Plate

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Why we love it:

The reason Cobb salads are so good is because they’re complicated and interesting! But, this isn’t a quick dinner (you have to cook half a dozen components to make it) but we wanted to present the real deal. If you want this to go faster, read the Culinary Skills section, there are shortcuts! This can also ALL be prepped ahead which is a great way to plan for it.
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Ingredients

  • 3⁄4 pound Chicken Breast (boneless/skinless)
  • 1⁄2 teaspoon Kosher Salt
  • 1 Tablespoon Dried Oregano
  • 1⁄2 cup Extra Virgin Olive Oil
  • Bacon (6 slices, cooked until crisp, then chopped)
  • 6 Eggs (or as many as you’d like to serve)
  • 2 cloves Garlic (minced)
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1⁄4 teaspoon Black Pepper (freshly ground)
  • 1 English Cucumber
  • 1 pint Cherry Tomatoes
  • 5 ounces Blue Cheese
  • 1 Avocado (large, diced)
  • 10 cups Romaine Lettuce (chopped, about 2 large heads)

Cooking Instructions

  • 1. PREHEAT OVEN TO 400 DEGREES
  • 2. CHICKEN

    Season the chicken with a pinch of salt, dried oregano, and a drizzle of olive oil. Bake at 400 for about 19 - 25 minutes depending on thickness, until just cooked through. Let the chicken cool down until you can hold it and dice into cubes.

  • 3. EGGS

    Place 4 eggs in a small pot and cover with water. Bring to a boil, turn off the heat, and cover. Let sit for 15 minutes, then run under cold water and peel eggs.

  • 4. BACON

    Cook the bacon in a sauté pan, or layer on a baking sheet and cook for 15 minutes at 400 degrees until crispy. Crumble or slice (or sauté or microwave the bacon if you prefer).

  • 5. VINAIGRETTE

    Mince the garlic finely. Whisk all the ingredients together in a medium bowl or shake well in a jar.
    That is: ½ cup olive oil, 3 Tablespoons red wine vinegar, 1 Tablespoon Dijon mustard, 2 cloves garlic, 1 Tablespoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper.

  • 6. PREP VEGGIES

    Dice or slice the cucumber; wash and decide to halve cherry tomatoes or not. Crumble the
    blue cheese; dice the avocado.

  • 7. GREENS

    Wash the romaine and dry very well. Place in a large serving bowl.

  • 8. SERVING

    Top lettuce with the ingredients: chicken, cucumber, avocado, tomatoes, blue cheese, bacon. You can arrange them in a pattern or pile them on top - or serve in individual bowls. Toss with dressing or serve it on the side.

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Substitutions

  • DAIRY FREE:
    omit
  • COW DAIRY FREE:
    try shredded pecorino or hard goat’s cheese, sheep feta or chevre is great too
  • CHICKEN:
    use leftover chicken, shredded
  • BACON:
    omit if you don’t want to cook it or dislike
  • EGGS:
    omit if allergic or dislike
  • SEEDS:
    sometimes I add sunflower seeds or pepitas
  • DRESSING:
    buy a bottle and save this step

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • I would just deconstruct this to make a simple salad with approved items! I bet they like eggs, plain chicken, bacon, and some veggies. Swap in broccoli or carrots, maybe snap peas from your produce drawer
  • Serve with avocado toast or a roll

For Toddlers

  • Shred or dice the chicken and try some lettuce spears which are crunchy and fun
  • Add ingredients on the side to fill their plate

For Choosy Eaters

  • Swap blue cheese out for cheddar or mozzarella cheese
  • Deconstruct and increase the amount of chicken you cook so they have enough, but can try some salad components

Prep Ahead & Use It Up

  1. Make the dressing – lasts for weeks! This is a great one to double or triple
  2. Wash the lettuce, keeps for 2 days
  3. Cook the chicken, keeps for 3 – 5 days – serve cold or warm up first
  4. Cook the bacon
  5. Cook and peel the eggs, keeps for 2 days

Culinary Skills

Place all the salad ingredients in a jar, seal, and shake to combine. Adding the salt and vinegar first helps dissolve the salt. Then add the other ingredients. 

Use leftover chicken to cut down on prep time.

Making your own dressing is very easy and totally worth it. You can double or triple this recipe and store it for many weeks in the fridge.

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