Cobb Salad

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  • Level: Easy
  • Total: 34 min
  • Prep: 30 min
  • Cook: 4 min
  • Yield: 4 servings
  • Nutrition Info
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3 slices bacon, cut in half

1 ripe avocado, split, pitted, and diced

2 ripe tomatoes, diced

2 hard-cooked eggs, chopped

Kosher salt and freshly ground black pepper

8 cups mesclun greens

2 cups shredded cooked chicken

1/2 cup Blue Cheese Dressing, homemade, recipe follows

Blue Cheese Dressing:

1 cup mayonnaise

1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)

1/2 cup half and half

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper


  1. Spread the bacon out on a paper towel on a microwave safe plate. Cover with another piece of paper towel, cook at full power in the microwave for 3 to 4 minutes or until crisp. Cool.
  2. Meanwhile, in a large salad bowl, layer the avocado, tomato, and eggs, seasoning them with salt and pepper, to taste, as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve.

Blue Cheese Dressing:

Yield: 2 1/4 cups
  1. Whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.