Cobb Salad Bowl (Print View)

Hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over fresh greens with ranch.

# Components:

→ 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

# Directions:

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 6-7 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.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 8-9 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 -
  • Every bite delivers a different combination of creamy, smoky, tangy, and crisp textures.
  • You can prep all the components ahead and assemble in minutes when hunger strikes.
  • It's filling enough to be dinner but light enough that you won't feel weighed down afterward.
02 -
  • If you dress the salad too early, the greens will wilt and the whole thing loses its crunch within twenty minutes.
  • Resting the chicken after grilling is non-negotiable, cutting into it too soon turns the cutting board into a juice puddle.
  • Cold eggs are nearly impossible to peel cleanly, always shock them in ice water right after boiling.
03 -
  • Use a sharp knife to slice the chicken against the grain so each piece is tender and easy to chew.
  • If you're making this for one, store the components separately and assemble individual servings throughout the week.
  • A squeeze of fresh lemon juice over the avocado right after dicing will keep it bright green a little longer.
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