To make the *perfect* Cobb salad, you MUST use homemade dressing. And it’s so easy, there’s really no excuse. Just throw some red wine vinegar, Dijon mustard, and olive oil into a mason jar and shake it out. There’s no need to stress over the vinaigrette emulsifying—the mason jar does all the hard work.
In terms of Cobb salad, you can take a lot of different routes. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado. For the chicken, you can poach it, grill it, bake it, or cook it in an Instant Pot. Or you can replace it with grilled steak or sautéed shrimp. Protein-wise, there’s a lot of room to play. But the blue cheese is kindaaaa nonnegotiable. 😉
P.S. If you make this recipe, please rate it and leave us a comment below. We love hearing from you!
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2/3 c. extra-virgin olive oil
Freshly ground black pepper
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
12 oz. cooked chicken, diced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
4 oz. crumbled blue cheese
5 oz. cherry tomatoes, halved
2 tbsp. finely chopped chives
- In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
- On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
- Season with salt and pepper, drizzle with dressing, and garnish with chives.