The Cobb Salad Recipe
mixed field greens, grilled chicken, avocado, kalamata olives, cherry tomatoes, sliced hard boiled egg, bacon, cheddar & gorgonzola cheeses, topped with our bleu cheese dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base & Toppings
Bleu Cheese Dressing
Seasoning & Cooking
Method
Salad Base & Toppings
- 1
Prepare hard boiled eggs
Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, turn off heat, cover, and let sit 10–12 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and slice each egg into quarters or thin slices.
- 2
Cook bacon
Cook 6 strips of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces.
- 3
Grill and slice chicken
Pat 2 chicken breasts dry. Rub with 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Preheat a grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (internal temp 165°F / 74°C) depending on thickness. Let rest 5 minutes, then slice into 1/2-inch strips.
- 4
Prepare vegetables and cheeses
Rinse and spin dry 8 cups mixed field greens. Halve 1 cup cherry tomatoes. Pit and slice 1 avocado just before assembling to prevent browning. Measure 1 cup shredded cheddar and 1 cup crumbled gorgonzola. Halve 1 cup pitted kalamata olives.
- 5
Assemble the Cobb Salad
On a large platter or divided salad plates, arrange the 8 cups mixed greens in an even layer. In rows or sections across the greens, arrange grilled chicken slices, avocado slices, kalamata olives, halved cherry tomatoes, sliced hard-boiled eggs, crumbled bacon, shredded cheddar, and crumbled gorgonzola. Reserve dressing to the side or drizzle to taste.
Bleu Cheese Dressing
- 6
In a medium bowl, combine 1 cup mayonnaise, 1 tbs sour cream, and 1 tbs buttermilk. Whisk until smooth.
- 7
Stir in 3 tbs crumbled bleu cheese, 1 tsp lemon juice, 1 tsp white wine vinegar, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. If dressing is too thick, whisk in up to 1 tsp extra virgin olive oil or a little more buttermilk until desired consistency is reached.
- 8
For a chunkier dressing, fold in an extra tablespoon of crumbled bleu cheese. Refrigerate at least 15 minutes to let flavors meld before serving, or serve immediately.
To Serve
- 9
If serving family-style, place platter in center with dressing on the side. Alternatively, toss desired amount of dressing with a portion of greens, then arrange toppings; or drizzle dressing over the assembled salad and serve additional dressing on the side.
- 10
Garnish with an extra sprinkle of crumbled gorgonzola or chopped fresh chives if desired. Serve immediately.