Cobb Salad Bowl (Print Version)

Protein-packed American classic with grilled chicken, bacon, avocado, blue cheese, and eggs over fresh greens.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Other

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Allow to rest, then slice thinly.
02 - Place bacon in a skillet over medium heat and cook until crispy. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-9 minutes. Transfer to cold running water, peel, and quarter.
04 - Arrange salad greens in a large serving bowl or divide evenly among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or distinct sections over the greens.
06 - Drizzle with ranch dressing just before serving, or serve dressing on the side for individual portions.

# Expert Advice:

01 -
  • It's one of those rare salads that actually keeps you full for hours, thanks to all that protein and healthy fat.
  • You can prep most of the components ahead and just assemble when hunger strikes.
  • Every bite tastes different depending on what you scoop up, so it never gets boring.
  • It looks like you spent an hour in the kitchen, but honest effort is under 45 minutes start to finish.
02 -
  • Don't skip letting the chicken rest after grilling, cutting it too soon releases all the juices and you end up with dry, sad meat.
  • If your avocado is too ripe, it'll turn to mush when you try to dice it, slightly firm is your friend here.
  • Always boil eggs with older ones if you can, they peel so much easier than super fresh eggs.
03 -
  • Use a grill pan indoors if the weather's bad, you'll still get those beautiful char marks and smoky flavor.
  • Crumble your blue cheese by hand instead of buying pre-crumbled, it tastes fresher and has better texture.
  • If you're not into blue cheese, try goat cheese or sharp cheddar, the salad still sings.
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