Cobb Salad

This is a classic American salad. The original recipe has chicken, bacon and eggs. Interestingly I had this salad for the first time in a bistro in Vietnam. Ever since, it’s been a popular choice for me given the nice mix of ingredients and the fact that it’s not just a leafy tasteless salad. This a full meal which packs in a lot veggies and protein. A healthy option for a light lunch or dinner. There are may options for the salad dressing but I have opted to go with an adaptation of the classic version. You will find the details in the recipe. So do try out this healthy and tasty salad option. You will come back for more. Happy Fooding Around.



Cobb Salad

  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins


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  • 200 gms Chicken Breast
  • 2 Tsp Oil
  • 5 Tsp lemon juice
  • 23 hard – boiled Eggs, deshelled and quartered
  • Half an Avocado peeled , pitted and sliced lengthwise
  • ½ cup Corn Kernels
  • Cherry Tomatoes
  • 1 medium sized Cucumber, diced
  • 5 cups coarsely chopped Romaine Lettuce (or any other lettuce will also do)
  • 3/4th cup coarsely chopped Red Cabbage (or regular cabbage will also do)
  • 3/4th cup coarsely chopped Kale
  • 4 slices Bacon, crisply cooked and crumbled (Optional)


Ingredients For the Dressing:

  • 1 Tbsp Red Wine Vinegar (or Lime juice)
  • 1 Tsp Dijon Mustard
  • 2 Tsp Honey
  • ½ cup Olive Oil
  • Salt and Pepper to season


  1. Wash, rinse, pat dry the lettuce, red cabbage, kale. Pat dry and coarsely chop.
  2. To prepare the chicken breast, first marinate it with salt, pepper, and 1.5 Tsp lime juice on both sides. Keep aside to marinate for 10 – 20 minutes, depending on the availability of time. Heat 2 tsp oil and pan fry the over medium low flame. Cover and cook. Remove cover from time to time to flip the sides of the chicken breast in order to cook both the sides well. Cool and cut chicken into thick slices.
  3. Prepare the dressing by simply whisking together in a bowl. Whisk till all the ingredients are well mixed and emulsified.
  4. To serve, arrange all the ingredients in a very large serving or a platter. Place the greens, sliced avocado, corn, tomatoes, cucumber. Arrange the sliced chicken and diced egg. Sprinkle the bacon crumbles and lastly drizzle with the dressing.
  5. Serve immediately.


In case you are using bacon, you may add the 2 or 3 Tsp of the left over drippings from the pan to the salad dressing. It adds a smoky flavour to the dressing. You may accordingly bring down the amount of olive oil used.


  • Serving Size: 4

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