Jul 14 2026
Restaurants›Eliza Restaurant›Cobb Salad Recipe

Cobb Salad Recipe

Inspired by Eliza Restaurant
Time30m
Serves4

grilled chicken, avocado, Danish bleu cheese, hard cooked egg, house vinaigrette

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Ingredients

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Salad Base

Protein & Toppings

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Salad Base

    Wash and chop the romaine lettuce. Halve the cherry tomatoes and slice the cucumber. Combine all in a large salad bowl.

  2. 2

    Cook the Chicken

    Season the grilled chicken breast with salt and pepper. Grill until fully cooked, about 6-7 minutes per side. Let it rest for 5 minutes, then slice it thinly.

  3. 3

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice or dice the avocado as per your preference.

  4. 4

    Prepare the Eggs

    Hard boil the eggs by placing them in a pot of boiling water for 9-12 minutes. Remove from heat, cool in ice water, peel, and slice.

  5. 5

    Add Toppings

    Add the sliced grilled chicken, avocado, crumbled Danish bleu cheese, and sliced hard-boiled eggs on top of the salad base.

Dressing Preparation

  1. 6

    Make the Vinaigrette

    In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake well until emulsified.

Serving

  1. 7

    Serve the Salad

    Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.

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