Chopped Cobb Salad Recipe

Prepare lettuces

Rinse romaine and iceberg lettuce under cold water. Pat dry thoroughly with a salad spinner or clean kitchen towel. Chop romaine into 1/2-inch pieces and iceberg into 1/2-inch pieces so they are roughly uniform. Combine both lettuces in a large mixing bowl and toss to mix.

Prepare tomatoes and cucumber

Halve the cherry tomatoes (or quarter if very large). Peel (if desired) and half the English cucumber lengthwise, remove seeds with a spoon if watery, then dice into roughly 1/2-inch pieces. Add tomatoes and cucumber to the bowl with the lettuces and toss gently.

Cook and chop chicken (if starting raw)

If using raw chicken: season 2 boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. If using rotisserie or pre-cooked chicken, simply dice to the same size.

Cook bacon and eggs

Cook bacon until crisp in a skillet or oven; drain on paper towels and chop into 1/2-inch pieces. For eggs: place eggs in a saucepan, cover with cold water, bring to a boil, turn off heat and cover; let sit 10–12 minutes, then transfer to an ice bath. Peel and chop eggs into coarse pieces.

Prep remaining toppings

Dice the avocado just before assembling to prevent browning. Crumble the blue cheese. Thinly slice the green onions. Add chicken, bacon, eggs, avocado, blue cheese, and green onions to separate small bowls or arrange directly in rows on top of the chopped salad when plating (classic cobb presentation) or toss in if you prefer mixed distribution.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 cup buttermilk, and 2 tablespoons sour cream until smooth. Add 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon sugar or honey (optional). Whisk again until fully combined and creamy. Taste and adjust seasoning — add more lemon or vinegar to brighten, or more buttermilk to thin the dressing to desired consistency.

Chill (optional)

For best flavor, chill the dressing for 15–30 minutes to let flavors meld. Stir before serving.

Assemble the salad

If presenting as a classic chopped cobb: spread the chopped lettuce mixture on a large platter. Arrange rows or sections of chicken, bacon, chopped eggs, tomatoes/cucumber, avocado, and blue cheese across the top. If making a tossed salad: add the chicken, bacon, eggs, tomatoes, cucumber, avocado, and blue cheese to the bowl with the lettuce and toss gently to combine.

Dress and serve

Drizzle about half the dressing over the salad and gently toss (or pass the dressing at the table). Add more dressing to taste. Finish with a tablespoon of extra-virgin olive oil drizzled over the top, sprinkle chopped fresh parsley, and season with coarse salt and freshly ground black pepper to taste.

Portioning

Cut into portions or serve with salad tongs. Offer extra dressing on the side. Leftovers: store components separately (dressing refrigerated) for up to 2 days; assembled salad is best eaten the same day.