Cobb Salad

Cabb Saland

Recipes From


You get plenty of protein, healthy fats, fiber, and vitamins all in one bowl. Cobb salad originates from southern California dating back to the 30s, and I think it definitely says something that it has stuck around so popularly since that time. I often see it on restaurant menus, and it’s one of my staples at home.


Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist

  1. 6 slices bacon
  2. 3 eggs
  3. 1 head iceberg lettuce, shredded
  4. 3 cups chopped, cooked chicken meat
  5. 2 tomatoes, seeded and chopped
  6. ¾ cup blue cheese, crumbled
  7. 1 avocado – peeled, pitted, and diced
  8. 3 green onions, chopped
  9. 1 (8 ounces) bottle Ranch-style salad dressing


Instructions Checklist

  • Step 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Step 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Step 3 Divide shredded lettuce among individual plates.
  • Step 4 Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in a row on top of the lettuce.
  • Step 5 Drizzle with your favorite dressing and enjoy.

Nutrition Facts

Per Serving:525 calories; protein 31.7g 63% DV; carbohydrates 10.2g 3% DV; fat 39.9g 61% DV; cholesterol 179.1mg 60% DV; sodium 915.2mg 37% DV. 

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