Cobb Salad

Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.

  • Prep time: 20 minutes
  • Yield: Serves 4


  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisée (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
    All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • 6 slices of bacon
  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken)
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)
  • 2 tablespoons chopped fresh chives
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 cup extra virgin olive oil
  • 1/2 cup finely grated Roquefort



1 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

2 Toss the various lettuces: In a large salad bowl, toss together well the various lettuces and watercress.

3 Compose the salad: Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives.

4 Make the vinaigrette: In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.

Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

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  • Cheyenne

    We have a Brown Derby restaurant in Ohio, they serve this salad in a big salad bowl and toss it at your table with their homemade Italian dressing.

  • Penny

    I decided to kick off the arrival of spring with this wonderful salad. I skipped the “composing” part and mixed everything in a big bowl to devour!


  • Ken


    I poached the chicken or a little water, olive oil, butter, white wine, onion, bay leave, carrot, salt and pepper, slow cooked.

    It was the best ever! =)


  • Liz

    I made this for Sunday lunch and it was scrumptious! It definitely pleased the normally salad-averse hubby with its three types of protein (though it took a bit longer than anticipated to cook, given that I had to boil the eggs AND saute the chicken AND fry the bacon). I’ll be making this one again…


  • val

    i made this salad with cubed slab bacon instead of crumbles and it was aaamazing. love the plating in the picture too! really awesome. cobb salads are just the best.

  • Judith Comstock

    Thanks so much for finding and sharing this recipe. I used to live down the street also and would go with my Great Aunt there for lunch. She would always order the Cobb Salad. I remember it came in rows and the waiter tossed it at the table. They never asked my Aunt what she wanted as this was the only choice for her.

  • Paul N.

    You make a beautiful salad. I make one, too, occasionally. No two ever have the identical ingredients. Usually whatever is in the refrigerator. I always add diced red bell pepper and diced cukes. Chopped peanuts or almonds (salted) create an interesting and tasty twist. Try that sometime. Not too many. We have company coming this weekend. Guess what they’re getting for dinner?

    Yours recipe is a good one. Nice photo, too.

  • Helen

    Wow–awesome recipe. Classic Cobb–I like it because the salad dressing doesn’t drown out the flavor of the other ingredients. I took the leftovers in a wrap for my lunch today and it was still quite yummy.

  • AB

    Cobb salads are a delicious meal. I have seen them served in rows often but not always. At one fine restaurant, the salad was actually presented in rows (similar to the photo), then the waiter “tossed” it before placing the dish, and all of the ingredients were very finely diced. It was one of the most delisious Cobb salads I’ve had. These may be a little more effort – but worth it. ;)

  • Ole Aioli

    Three cheers for you and one of the great salads!

    Your recipe source?

    From my “The Brown Derby Cookbook”:

    p. 34,

    SERVES 4-6

    ½ head of lettuce
    ½ bunch watercress
    1 small bunch chicory
    ½ head romaine
    2 medium-sized tomatoes, peeled
    2 breasts of boiled roasting chicken
    6 strips crisp bacon
    1 avocado
    3 hard-cooked eggs
    2 tbs. chopped chives
    ½ cup fine grated imported Roquefort cheese
    1 cup Brown Derby Old-fashion French Dressing

    … Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing.



    1 cup water
    1 cup red wine vinegar
    1 tsp. sugar
    Juice of ½ lemon
    2 ½ tbs. salt
    1 tbs. ground black pepper
    1 tbs. Worcestershire Sauce
    1 tsp. English mustard
    1 bead garlic, chopped
    1 cup olive oil
    3 cups salad oil