Cobb salad

Cobb salad

Based on 70 ratings
Hanna Reder

Hanna 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 👌

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
100 g
bacon
2
eggs
1 tbsp
vegetable oil
2
chicken breasts
2
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
MetricImperial

Utensils

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

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How-To Videos

crispy-sheet-pan-bacon

Crispy sheet pan bacon

how-to-cook-the-perfect-egg

How to cook the perfect egg

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal1147
Fat90 g
Protein62 g
Carb26 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
    • 2 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
    • 2 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.
    • 2 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!

  • Enjoy your meal!

    Cobb salad

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