Classic Cobb Salad Bowl (Print Version)

Hearty American classic featuring grilled chicken, bacon, avocado, blue cheese, and eggs over fresh greens.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Other

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
02 - While chicken cooks, place bacon in a skillet over medium heat and cook until crispy. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-9 minutes. Transfer to ice bath, cool completely, peel, and quarter.
04 - Arrange salad greens in a large serving bowl or divide evenly among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle with ranch dressing just before serving, or serve dressing on the side for individual preference.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can have a restaurant-quality lunch on a weeknight without the stress.
  • Every ingredient plays a role—nothing feels like filler, and the combination of textures keeps you reaching for another bite.
02 -
  • Don't peel the avocado too far in advance or it will brown—cut it right before you assemble the salad, and if you need a few minutes buffer, keep the pit in the half you're not using.
  • Letting the chicken rest for five minutes after grilling makes it stay tender and juicy instead of turning into rubber, which I learned the hard way on my first attempt.
03 -
  • A squeeze of fresh lemon juice over everything right before eating brightens all the flavors and prevents the avocado from browning too quickly.
  • Make your own ranch dressing with buttermilk, mayo, fresh herbs, and garlic if you want to control the flavor and thickness—store-bought is fine, but homemade tastes noticeably better.
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