Cobb Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 0 mins

You can prepare the dressing ahead of time, store in a tightly sealed jar and refrigerate for up to several days before using.


1/3cup extra-virgin olive oil
2tablespoons red wine vinegar
2teaspoons lemon juice
1teaspoon Dijon mustard
1/2teaspoon Worcestershire sauce
1/4teaspoon sugar
1small garlic clove, minced
1/2teaspoon coarse salt
Freshly ground black pepper
10cups coarsely chopped lettuce (romaine and Boston)
2medium tomatoes, cored and chopped
1 1/2cups chopped, cooked boneless, skinless chicken breast (about 9 ounces)
6 bacon strips, cooked and crumbled
3 hard-cooked eggs, chopped
1/2cup (2 ounces) crumbled Roquefort or blue cheese
1 avocado, pitted, peeled and chopped


  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.

Recipe adapted by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load .12
  • Calories 340
  • Fat 26g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 15g
  • Cholesterol 140mg
  • Sodium 640mg
  • Potassium 730mg
  • Carbohydrate 8g
  • Fiber 4g
  • Sugars 3g
  • Protein 20g
  • Trans Fat 0
  • Vitamin A 150%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 10%