Description
This classic Cobb Salad is a hearty and fresh meal-in-a-bowl made with crispy chicken bacon, juicy chicken breast, creamy avocado, chopped eggs, and tangy blue cheese. Tossed with crunchy iceberg lettuce and a rich ranch-style dressing, it’s the perfect combination of textures and flavors. It’s colorful, protein-packed, and ready in just 30 minutes—great for lunch, dinner, or meal prep.
Ingredients
Scale
- 6 slices chicken bacon
- 3 large eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 ripe tomatoes, seeded and chopped
- ¾ cup blue cheese, crumbled
- 3 green onions, chopped
- 1 avocado – peeled, pitted and diced
- 1 (8 ounce) bottle Ranch-style salad dressing
Instructions
- Cook the Chicken Bacon: Fry the chicken bacon in a skillet until crisp. Let it cool, then chop into pieces.
- Boil the Eggs: Cover eggs with water, bring to a boil, then remove from heat and let sit for 10–12 minutes. Cool, peel, and chop.
- Cook the Chicken: Use pre-cooked chicken or grill/roast your own. Let cool, then chop.
- Prep the Lettuce: Rinse and shred the iceberg lettuce.
- Chop the Veggies: Dice tomatoes, avocado, green onions, and crumble the blue cheese.
- Assemble the Salad: On a large platter, lay down the lettuce and arrange all toppings in rows. Drizzle with ranch dressing or serve on the side.
Notes
Store all components separately to keep them fresh. Add the avocado just before serving to prevent browning. Great for make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook / Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 210mg