The cobb salad is an American classic, traditionally credited to the Brown Derby restaurant in Hollywood in the 1930s. It is built as a main course, with neat rows of chicken, bacon, egg, avocado, tomato and blue cheese over crisp lettuce and a sharp vinaigrette.
Why this recipe works
- Pounding the chicken to an even thickness lets it cook through at the same rate, so it is juicy at 74°C with no raw centre.
- Cooking bacon from a cold pan renders the fat slowly, so it turns crisp rather than chewy or burnt.
- A sharp red wine vinaigrette cuts through the richness of bacon, avocado and blue cheese, so each mouthful stays balanced.
Method
Lower the eggs gently into a pan of boiling water and cook for 10 minutes. Move them to a bowl of ice water for 5 minutes, then peel and chop into 1 cm pieces.
Put the chicken between sheets of baking paper and pound the thick end until it is an even thickness of about 2 cm. Rub with the oil, ¼ teaspoon salt, half the pepper and the oregano, and leave it at room temperature for 15 minutes.
Tip: An even thickness is the best protection against dry edges and a raw middle.
Lay the bacon in a cold frying pan over medium heat and cook for 8 to 10 minutes, turning, until deep golden and crisp. Drain on paper towel, then crumble.
Heat a grill or ridged griddle pan over medium-high heat. Cook the chicken for 4 to 6 minutes per side without moving it, starting to check at 8 minutes total, until it has char marks and the thickest part reads 74°C (165°F). Rest for 5 minutes, then slice or dice it.
Shake the vinegar, mustard, shallot, garlic, salt and the remaining pepper in a jar. Add the oil and shake for 20 seconds until thick and emulsified. Taste it on a lettuce leaf and adjust.
Chop the lettuce and halve the tomatoes. Just before serving, dice the avocado, which browns quickly once cut.
Spread the lettuce over a wide platter or two shallow bowls. Lay the chicken, bacon, egg, avocado, tomatoes and blue cheese on top in separate neat rows and scatter with chives.
Spoon about three-quarters of the dressing over the salad at the table, pass the rest around and toss before eating.
Swaps & substitutions
- Blue cheese → Feta or soft goat's cheese (40 g): Milder and less salty, though no longer a classic cobb. Both are dairy; leave the cheese out entirely for a dairy-free salad.
- Chicken breast → Boneless skinless chicken thighs: Juicier and harder to overcook. Cook 6 to 7 minutes per side until they reach 74°C (165°F).
- Streaky bacon → Turkey bacon: A pork-free option. It is leaner and drier, so add a little oil to the pan and cook until crisp.
- Dijon mustard → 1 tsp mayonnaise: A mustard-free emulsifier for the dressing. It contains egg, so check the label; some brands also contain mustard.
Storage & reheating
Do not store the assembled, dressed salad, as the lettuce wilts and the avocado browns. Keep cooked chicken, crumbled bacon and boiled eggs in separate airtight containers in the fridge for up to 3 days, and the dressing in a jar for 3 days, shaking before use. Chop the lettuce, avocado and tomatoes on the day you serve.
Frequently asked questions
What goes in a classic cobb salad?
The classic components are chopped greens, chicken, bacon, hard-boiled egg, avocado, tomato, blue cheese and chives, in rows with a red wine vinaigrette. The salad is traditionally credited to the Brown Derby restaurant in Hollywood in the 1930s.
How do I keep the grilled chicken from drying out?
Pound it to an even thickness, season it and cook it over medium-high heat until the thickest part reaches 74°C (165°F). Then rest it for 5 minutes before slicing. Use a thermometer rather than guessing, and consider thighs if breast tends to dry for you.
Can I prepare it ahead?
Yes, in parts. Cook the chicken, bacon and eggs up to 3 days ahead and keep them separately in the fridge. Make the dressing in advance too. Cut the avocado and chop the lettuce on the day, and dress it at the table.
Is cobb salad low-carb?
This version has an estimated 15 g of carbohydrate per serving, mostly from the tomatoes, avocado and lettuce. It is also high in fat and sodium, with about 1,000 mg per serving from the bacon, cheese and dressing. Whether it suits a diet plan depends on your goals.
What allergens are in cobb salad?
It contains egg, dairy (blue cheese) and mustard (Dijon). There is no gluten in the ingredients as listed, but check the labels on bacon, blue cheese and mustard, because cures and cultures can vary. Blue-veined cheeses are generally advised against in pregnancy.
Nutrition
| Calories | 731 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 15 g |
| Fat | 52 g |
| Fibre | 8 g |
| Sodium | 1058 mg |
More in Global Kitchen Recipes and Main Dishes.
