Cobb salad

Based on 29 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Cobb salad is a classic from the US. If you think it looks thrown-together, you'd be right—it's said to have first been made at a restaurant out of leftovers as a midnight snack. This means if you're missing an ingredient, you can feel free to swap another favorite in!”

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g bacon
eggs
1 tbsp vegetable oil
chicken breasts
romaine hearts
½ cucumber
½ avocado
150 g cherry tomatoes
½ red onion
10 g chives
50 ml olive oil
1⅓ tbsp balsamic vinegar
1 tsp mustard
80 g blue cheese
salt
pepper
Metric
Imperial

Utensils

  • oven
  • parchment paper
  • baking sheet
  • knife
  • cutting board
  • pot (small)
  • frying pan
  • tongs
  • salad spinner
  • whisk
  • bowl (large)

Nutrition per serving

Cal
1147
Protein
62 g
Fat
90 g
Carb
26 g
  • Step 1/5

    Preheat the oven to 160ºC/325ºF. Fry the bacon on a parchment paper-lined baking sheet in the oven for approx. 10 min., or until crisp. Boil the eggs in a pot of simmering water for approx. 8 min., then remove and cool in a bowl of cold water.
    • 100 g bacon
    • eggs
    • oven
    • parchment paper
    • baking sheet
    • knife
    • cutting board
    • pot (small)

    Preheat the oven to 160ºC/325ºF. Fry the bacon on a parchment paper-lined baking sheet in the oven for approx. 10 min., or until crisp. Boil the eggs in a pot of simmering water for approx. 8 min., then remove and cool in a bowl of cold water.

  • Step 2/5

    Heat a frying pan over medium heat. Add vegetable oil and fry chicken breasts for approx. 4 min., then flip and fry another 4 min., or until cooked through. Season with salt and pepper. Remove, let cool for a few minutes, then slice.
    • 1 tbsp vegetable oil
    • chicken breasts
    • salt
    • pepper
    • frying pan
    • tongs

    Heat a frying pan over medium heat. Add vegetable oil and fry chicken breasts for approx. 4 min., then flip and fry another 4 min., or until cooked through. Season with salt and pepper. Remove, let cool for a few minutes, then slice.

  • Step 3/5

    Wash and dry romaine hearts, then cut into strips. Slice cucumber. Cut avocado in half, remove the seed carefully, and slice. Halve cherry tomatoes. Peel red onion and thinly slice. Finely chop chives. Peel and quarter the eggs.
    • romaine hearts
    • ½ cucumber
    • ½ avocado
    • 150 g cherry tomatoes
    • ½ red onion
    • 10 g chives
    • salad spinner

    Wash and dry romaine hearts, then cut into strips. Slice cucumber. Cut avocado in half, remove the seed carefully, and slice. Halve cherry tomatoes. Peel red onion and thinly slice. Finely chop chives. Peel and quarter the eggs.

  • Step 4/5

    For the dressing, whisk olive oil, balsamic vinegar, salt, pepper, and mustard together in a large bowl.
    • 50 ml olive oil
    • 1⅓ tbsp balsamic vinegar
    • 1 tsp mustard
    • salt
    • pepper
    • whisk
    • bowl (large)

    For the dressing, whisk olive oil, balsamic vinegar, salt, pepper, and mustard together in a large bowl.

  • Step 5/5

    Mix romaine lettuce with the dressing then arrange on a platter and top prepared ingredients. Crumble blue cheese on top and enjoy!
    • 80 g blue cheese

    Mix romaine lettuce with the dressing then arrange on a platter and top prepared ingredients. Crumble blue cheese on top and enjoy!