Cobb Salad Bowl (Printable version)

Hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over crisp greens

# What You 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 ounces 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

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6 to 7 minutes per side until fully cooked. Let rest, then slice thinly.
02 - Place bacon in a skillet over medium heat and cook until crisp. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 8 to 9 minutes. Cool under cold running water, peel, and quarter.
04 - Arrange salad greens in a large serving bowl or divide 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.

# Expert Advice:

01 -
  • It's essentially a deconstructed sandwich, so if you love variety in every bite, this delivers that chaos in the most satisfying way.
  • You can prep everything ahead and just toss it together when people arrive, which means less stress and more time actually enjoying company.
  • The combination of warm grilled chicken against cool greens and creamy avocado feels both elegant and completely unpretentious.
02 -
  • The moment you dress a salad, the clock starts ticking—wet greens get sad and wilted, so have everyone ready to eat before you drizzle that ranch.
  • Don't chop your avocado until the very last second, or you'll watch it turn brown and spend the whole meal wishing you'd waited.
03 -
  • Let your chicken rest after grilling—those five minutes let the juices redistribute so every slice stays tender instead of dry.
  • Toast your blue cheese slightly in a dry pan right before serving if you want to intensify its flavor, though honestly the cold crumbles are usually perfect.
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