Greek Cobb Salad

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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6 slices bacon

4 large eggs

1/4 cup vegetable oil

1/4 cup red wine vinegar or fresh lemon juice

1/4 cup roughly chopped fresh dill, plus more for topping

Kosher salt and freshly ground pepper

3 romaine lettuce hearts, trimmed and chopped

1 avocado, thinly sliced

1 cup shredded rotisserie chicken, skin removed (about 5 ounces)

3/4 cup crumbled feta cheese (about 3 ounces)

1 pint cherry tomatoes, halved

2 cups pita chips, lightly crushed


  1. Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
  2. Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
  3. Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
  4. Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.
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