Classic Cobb Salad – Hearty, Colorful & Protein-Loaded.

It is Monday, December 22, 2025. We are officially in that “in-between” week—the sun has just begun its slow climb back from the winter solstice, and our kitchens are often filled with the remnants of heavy holiday roasts. If you are feeling a bit weighed down by the season’s decadence but aren’t quite ready to commit to a “sad desk salad,” the Classic Cobb is your culinary salvation.

The Cobb Salad is the heavyweight champion of the salad world. Legend has it that it was born in the 1930s at the Hollywood Brown Derby restaurant when owner Robert Howard Cobb raided the kitchen for a late-night snack.¹ What he created was a masterpiece of “composed” ingredients—meaning it’s served in tidy, vibrant rows rather than tossed into a messy heap. It is the ultimate high-protein meal, offering a symphony of textures: the crunch of bacon, the creaminess of avocado, the snap of fresh greens, and the sharp tang of blue cheese.²

The “EAT COBB” Cheat Sheet

To remember the core ingredients of a perfect Cobb, many chefs use the acronym EAT COBB. It ensures you never miss a layer of flavor.

Letter	Ingredient	Function
E	Eggs	Hard-boiled; adds creamy protein and richness.
A	Avocado	Provides healthy fats and a buttery mouthfeel.
T	Tomatoes	Juicy, acidic contrast to the heavy fats.
C	Chicken	The main protein; usually roasted or pan-seared.
O	Onion	Red onion or chives for a sharp, aromatic bite.
B	Bacon	The salty, smoky “exclamation point” of the dish.
B	Blue Cheese	Sharp, funky umami that ties the dressing together.

Ingredients

A Cobb salad is only as good as the sum of its parts. Since it’s a “composed” salad, visual appeal is just as important as taste.

The Base

4 cups Romaine Lettuce: Chopped into bite-sized pieces.
2 cups Watercress or Iceberg: To add a bit of peppery bite or extra crunch.

The Toppings

2 Large Chicken Breasts: Grilled, roasted, or pan-seared.
6 Slices of Thick-Cut Bacon: Cooked until very crispy.³
3 Hard-Boiled Eggs: Peeled and quartered or chopped.
1 Pint Cherry Tomatoes: Halved.
1 Large Avocado: Sliced or cubed (do this last to prevent browning).
1/2 cup Blue Cheese Crumbles: Roquefort or Gorgonzola work beautifully.⁴
2 tbsp Fresh Chives: Finely chopped.⁵

The Red Wine Vinaigrette

1/3 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 clove Garlic: Minced.
1/2 tsp Dried Oregano
Salt & Freshly Cracked Black Pepper: To taste.

Instructions: The Art of the Assembly

The magic of a Cobb is in the presentation. You want to showcase the ingredients like a rainbow in a bowl.

1. Prep the Proteins

Chicken: Season chicken breasts with salt, pepper, and a little garlic powder. Pan-sear over medium heat for 6–7 minutes per side. Let it rest for 10 minutes before dicing. Resting ensures the juices stay in the meat rather than soaking the lettuce.
Bacon: Start bacon in a cold pan to render the fat slowly, ensuring a shatteringly crisp texture. Drain on paper towels and crumble.

2. The Perfect Hard-Boiled Egg

Place eggs in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 9 minutes. Immediately transfer to an ice bath. This results in a firm white and a creamy, bright yellow yolk without that unappealing gray ring.

3. Emulsify the Dressing

In a small jar, combine all vinaigrette ingredients. Shake vigorously until the oil and vinegar have unified into a thick, zesty dressing.

4. Compose the Salad

Lay your bed of greens in a wide, shallow bowl.
Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in distinct, parallel rows across the top.
Sprinkle the chives across the entire bowl for a pop of green.

5. Serving

Serve the dressing on the side or drizzle it over the rows right before presenting. Traditionally, you show it off first, then toss it together just before eating so every bite contains a bit of everything.

Flavor & Texture Notes

The Cobb is a masterclass in umami. Between the bacon, blue cheese, and chicken, you have a massive amount of savory depth. The red wine vinaigrette is essential because its high acidity “cuts” through those fats, keeping the palate refreshed.

The texture is equally complex: the soft (avocado, egg, cheese) meets the firm (chicken) and the crunchy (bacon, romaine). It is one of the few salads that can truly leave you feeling as full as a steak dinner would.

Tips and Variations

The Blue Cheese Alternative: If you are a member of the “I hate blue cheese” club, swap it for Feta or a sharp White Cheddar. You’ll lose the funk but keep the salty kick.
The Keto Powerhouse: This salad is naturally very keto-friendly. To lean into it, add a few extra slices of bacon and use a full-fat ranch dressing instead of the vinaigrette.
Meal Prep Magic: To prep this for the week, keep the dressing, avocado, and “wet” ingredients (tomatoes) in separate containers. Use a “mason jar” method, placing the dressing at the bottom and the lettuce at the very top.

Pro Tip: To keep your avocado from browning if you’re serving this later, toss the cubes in a little bit of the lemon juice or the red wine vinaigrette immediately after slicing.

FAQ

Can I use store-bought rotisserie chicken?

Absolutely. It’s a fantastic time-saver. Just discard the skin if it’s soggy and dice the breast meat while it’s still slightly warm for the best texture.

What if I don’t have red wine vinegar?

Lemon juice or apple cider vinegar are fine substitutes, though red wine vinegar provides that specific “steakhouse” profile that is classic to the Cobb.

Is it okay to use turkey bacon?

You can, but you’ll lose that signature smoky fat that coats the greens. If you use turkey bacon, consider adding a drop of liquid smoke to your dressing.

A Refreshing Winter Fuel

As we look toward the final week of 2025, the Cobb Salad stands as a reminder that “healthy” doesn’t have to mean “hungry.” It is a meal that respects your appetite while providing a vibrant, colorful break from the winter gloom.