Recipe courtesy of Kathleen Daelemans

Cobb Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 16 servings
  • Nutrition Info
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For the dressing:

1/4 cup water

1/4 cup red wine vinegar

2 teaspoons lemon juice

1/2 teaspoon sugar

1 teaspoon coarse salt

Black pepper

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dry Coleman's mustard

1/2 to 1 clove garlic, minced

2 tablespoons extra-virgin olive oil

For the salad:

1 (4-ounce) head butter lettuce

1 bunch arugula

2 heads romaine hearts

1 small head chicory, remove and discard tough outer leaves

1 (10-ounce) bag shredded carrots

4 strips bacon, diced, cooked until crisp and drained

1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded

2 ounces crumbled Roquefort or blue cheese

2 medium tomatoes, peeled and diced

1 avocado, halved, peeled, and thinly sliced

2 tablespoons chopped chives


  1. In a small bowl, whisk together all of the dressing ingredients and set aside.
  2. Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
  3. Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
  4. In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.