Cobb Salad with Blue Cheese Dressing

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  • Level: Easy
  • Total: 11 hr 20 min (includes marinating and chilling times)
  • Active: 1 hr 20 min
  • Yield: 8 servings
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Blue Cheese Dressing:

1 cup mayonnaise

1/2 cup buttermilk

1/2 cup sour cream  

3 dashes Worcestershire sauce  

4 ounces blue cheese crumbles  

2 tablespoons chopped chives  

1 dash salt, plus more if needed  

1/2 teaspoon freshly ground black pepper, plus more if needed  


2 heads Bibb lettuce, cored and leaves separated

2 heads romaine lettuce, chopped  

1 head iceberg lettuce, cut into chunks  

2 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows

1 pound crispy-fried thin bacon 

8 ounces red grape tomatoes, halved  

6 hard-boiled eggs, peeled and sliced  

2 avocados, diced  

1/3 cup blue cheese crumbles 

3 scallions, chopped  

Freshly ground black pepper 

Perfect Grilled Chicken:

2 cups olive oil

6 tablespoons honey

3 heaping tablespoons Dijon mustard

1 tablespoon salt

2 teaspoons ground thyme

2 teaspoons ground oregano

Juice of 12 lemons

24 boneless, skinless chicken breasts


  1. For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
  2. For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
  3. Drizzle the blue cheese dressing all over the salad and serve.

Perfect Grilled Chicken:

  1. Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  2. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  3. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  4. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
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