I made my first ever Cobb Salad Recipe when I hosted my book club this May. Loaded with delicious ingredients, there’s something for everyone!

A Main Dish Salad is the perfect dinner for a group of girlfriends who don’t need a meat and potatoes meal. Both the salad dressing and salad got rave reviews!!

A bowl of Cobb salad wih the serving tray and jar of dressing in the background.

Why You Must Make

  • Arranging the ingredients in sections allows your guests to pick and choose what they’d like.
  • It makes a beautiful presentation!
  • Hollywood’s Brown Derby Restaurant is credited with inventing this iconic salad!

Ingredient Notes

  • Kitchen Staples – Olive Oil, Kosher Salt, Freshly Ground Black Pepper
  • Champagne Vinegar – My recipe inspiration called for red wine vinegar, but I prefer a neutral-colored alternative.
  • Dijon Mustard – I keep Grey Poupon on hand.
  • Garlic – Minced. I used 2 cloves of fresh garlic. If you use jarred garlic, check the label for an equivalent amount.
  • Oregano – I used fresh oregano leaves. If you use dried, use a third of the amount as the flavor is more concentrated.
  • Romaine Lettuce – 2-3 heads. Chop into bite-sized pieces.
  • Corn – I used defrosted frozen corn. In the summer, cutting the kernels off fresh corn on the cob would be a delicious option.
  • Cucumber – I used sliced mini cucumbers, but a medium English cucumber, peeled and chopped will work, too.
  • Shallot – Thinly sliced. You may also use minced red onion (eyeball the amount equivalent to the size of a shallot). Soak the red onion in ice water to remove some of its sharpness if desired.
  • Blue Cheese – Use your favorite variety. Crumble.
  • Bacon – I used about 6 slices. They were added right before serving so are not pictured, but I highly recommend this addition. Cook, drain off excess grease, and chop.

Salad Ingredients

Cobb Salad Ingredients with labels on a metal sheetpan.

Salad Dressing Ingredients

Cobb Salad Dressing Ingredients on a metal sheet pan with labels.

Recipe Tips

  • You can boil your eggs the day before as they’ll need time to cool before slicing.
  • Boil your eggs for about 12 minutes, then place them in a bowl of ice water stop the cooking process.
  • The chicken can also be poached and cubed or sliced ahead of time.
  • The salad dressing can also be made a few days ahead of time.
  • Simmer your chicken breasts in broth or make broth with water and bullion base like Penzey’s Chicken Base. It gives some nice flavor to your diced chicken.
  • PRO-Tip: If you’re new to making salad dressings, whisk together all the ingredients except the oil. Then slowly drizzle in the oil while whisking continuously. This will allow the salad dressing to emulsify, which means assisting two ingredients that normally don’t combine smoothly (like oil and water).
  • When arranging a composed salad, separate ingredients that are similar colors (like the cucumber and avocados) for the most attractive presentation.
  • PRO-Tip: If making ahead of time, coat the avocado pieces in salad dressing so they won’t oxidize or turn brown. The light coating of oil prevents oxygen from changing the color of the avocado cubes. You can also cut and add the avocado right before serving.
Overhead view of a composed Cobb salad on a white serving plate.

How to Make

  1. Make your salad dressing. Set aside.
  2. Defrost your frozen corn or steam fresh corn and remove the kernels from the cob.
  3. Cook the chicken and bacon. Cut into bite-sized pieces when cool. Set aside.
  4. Prep all the other ingredients other than the avocados.
  5. Cube your avocados right before serving. As mentioned above, if you coat your avocado cubes with salad dressing, they won’t discolor as quickly.
  6. Place the lettuce in a large salad bowl and arrange the other ingredients on top. Or use a large platter and assemble rows of the ingredients including the lettuce

Frequently Asked Questions

What Is an Entree Salad?

An entree is the main course of a meal. An entree salad is a salad that is served as a main dish instead of as a side dish. It should contain a protein source such as meat, fish, cheese, etc.

How Did the Cobb Salad Get Its Name?

It was named after the owner of the Brown Derby, Robert Cobb, where the salad was invented.

One story tells of Cobb creating this salad after returning to work from a dental appointment. In pain and hungry, he created this classic salad in 1938 out of ingredients found in the restaurant kitchen. Another version is that Cobb whipped up this salad with leftovers for Grauman’s Chinese theater owner Sid Grauman, who had just had dental surgery. The ingredients were chopped to make chewing less painful for Mr. Grauman.

What Salad Dressing Goes Best on a Cobb Salad?

A red wine vinaigrette is the classic Cobb salad dressing. I used champagne vinegar instead, but if you don’t have that on hand, use red wine vinegar. Of course, you can always dress this salad with any favorite salad dressing from Ranch to French to Blue Cheese!

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Cobb salad in a white ceramic salad bowl.

Classic Cobb Salad Recipe

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8

The delicious entree salad was created by Hollywood's Brown Derby restaurant. Recipe adapted from The Kitchn.

Ingredients

Salad Dressing

  • ½ cup olive oil
  • 3 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh oregano leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Salad

  • 2 heads romaine lettuce, sliced then cut into bite-sized pieces
  • 1 package mini cucumbers, sliced
  • Cherry or grape tomatoes, cut in half
  • 2-3 boneless, skinless chicken breasts, cooked and cubed (use 3 if small)
  • 1 shallot, slliced
  • ¾ cup bleu cheese, crumbled
  • 6 slices bacon, cooked and chopped
  • 2 hard boiled eggs, cooled and sliced
  • 1 avocado, cubed and carefully tossed in salad dressing to minimize browning

Instructions

  1. Make the vinaigrette by whisking all ingredients except the oil in a 2-cup Pyrex measuring cup with a spout or a bowl.
  2. Drizzle in the olive oil while whisking continuously until the mixture comes together (emulsifies). Set aside.
  3. Place the lettuce on a large platter or large salad bowl. Arrange the rest of the ingredients over the lettuce.
  4. Toss gently before serving, then add salad dressing to taste.

Notes

Since avocados turn brown when exposed to air, you may want to wait to cut until right before serving.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 389Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 104mgSodium: 518mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 24g

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