This classic Cobb Salad is crisp, colorful, and packed with protein — making it perfect for lunch, dinner, or even meal prep. I make this one whenever I’m craving something light but still hearty enough to count as a full meal. It’s loaded with all my favorites — juicy chicken, smoky bacon, hard-boiled eggs, crunchy cucumber, and a sprinkle of blue cheese for that bold flavor I love. When the craving hits, a classic Cobb Salad never disappoints.
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Why You’ll Love This Recipe
- Balanced and hearty – chicken, eggs, and bacon make it protein-rich and filling. This makes the classic Cobb Salad a perfect choice.
- Crunch + creaminess – cucumber, lettuce, and tomatoes meet creamy blue cheese.
- Easy prep – most ingredients can be made ahead for quick assembly, especially when making a classic Cobb Salad.
- Versatile – works as a main dish salad or a side to grilled meats.
Ingredients
For the Salad:
- 1 large head romaine lettuce, chopped
- 1 ½ cups cooked chicken breast, diced or sliced
- 4 slices bacon, cooked until crisp and crumbled
- 3 hard-boiled eggs, peeled and quartered
- 1 medium cucumber, sliced or diced
- 1 cup cherry tomatoes, halved
- ½ cup blue cheese crumbles
For the Balsamic Dressing:
- ⅓ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified. This dressing complements the classic Cobb Salad perfectly.
- Assemble the base: Place chopped romaine lettuce on a large platter or into salad bowls.
- Arrange toppings: Neatly layer chicken, bacon, eggs, cucumber, tomatoes, and blue cheese in rows across the lettuce.
- Dress and serve: Drizzle with balsamic vinaigrette just before serving or serve the dressing on the side.
What to Serve This With
- Crusty bread or garlic knots on the side.
- A simple soup like tomato basil or chicken noodle complements the classic Cobb Salad well.
- Fresh fruit salad for a lighter pairing.
FAQ
Can I use another cheese besides blue cheese?
Yes! Feta or goat cheese both give a creamy tang if you prefer a milder flavor.
How long does Cobb Salad keep?
It’s best enjoyed fresh, but you can store undressed salad components in airtight containers for up to 2 days. Keep the dressing separate until serving.
Can I swap the dressing?
Of course! Traditional Cobb Salad uses a red wine vinaigrette, but ranch or creamy avocado dressing are also delicious options.
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Classic Cobb Salad
Ingredients
Salad
- 1 large head romaine lettuce chopped
- 1½ cups chicken breast cooked, diced or sliced (rotisserie works great)
- 4 slices bacon cooked crisp and crumbled
- 3 large eggs hard-boiled peeled and quartered
- 1 medium cucumber sliced or diced
- 1 cup cherry tomatoes halved
- ½ cup blue cheese crumbles
Dressing
- ⅓ cup extra-virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove minced
- ¼ –½ tsp kosher salt to taste
- Black pepper to taste
Instructions
- In a small jar or bowl, whisk olive oil, balsamic vinegar, Dijon, honey, garlic, salt, and pepper until emulsified. Set aside.
- Add chopped romaine to a large bowl or platter.
- In neat rows, add chicken, bacon, eggs, cucumber, tomatoes, and blue cheese over the romaine.
- Drizzle with balsamic dressing right before serving (or serve on the side). Toss gently if you prefer everything coated.
Notes
Notes
- Chicken options: Grilled, roasted, or rotisserie chicken all work. Use leftover smoked chicken for extra flavor.
- Cheese swap: Prefer milder? Try feta or goat cheese.
- Add-ins: Avocado, red onion, or corn fit beautifully.
- Make-ahead: Prep components up to 2 days ahead. Store separately; dress just before serving.
- Meal prep: Divide into 4 containers; keep dressing in a small lidded cup.
- Crisp bacon fast: Bake at 400°F for 12–15 minutes on a lined sheet pan.
Storage
- Store undressed salad components airtight in the fridge for up to 2 days. Dressing keeps 1 week refrigerated; shake before using.