Easy Cobb Salad

5 from 1 vote

Cobb Salad is a classic tossed salad loaded with chopped chicken, tomatoes, bacon, hard-boiled eggs, blue cheese, and dressed with a homemade vinaigrette. It is every salad lovers dream, and a favorite quick and easy lunch!

Prep Time30

Total Time30

Course: Lunch, Main Dish, Salad

Cuisine: American

Keyword: Cobb Salad

Servings: servings

Author: Caytlin McCleery

Ingredients

For the Salad:

2 boneless skinless chicken breast about 1 pound
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
4 slices cooked and crumbled bacon
6 cups chopped romaine lettuce
2 cups watercress washed and trimmed
2 avocados pitted, peeled, and diced
1 pint cherry or grape tomatoes washed and halved
1/2 small red onion thinly sliced
4 hard boiled eggs peeled and sliced
1/2 cup blue cheese crumbles

For the Red Wine Vinaigrette Dressing:

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic about 3 cloves
2 teaspoons dijon mustard
1 teaspoon onion powder
1 teaspoon granulated sugar
1/2 teaspoon black pepper

Instructions

Season the 2 boneless skinless chicken breast lightly with 1 teaspoon salt and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken and cook for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then cut into 1/2-inch cubes.
In the same skillet, cook the 4 slices cooked and crumbled bacon over medium heat until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate, let cool, then crumble.
Wash and dry the 6 cups chopped romaine lettuce and 2 cups watercress. Trim any tough stems from the watercress. Place in a large salad bowl.
Pit, peel, and dice the 2 avocados. Wash the 1 pint cherry or grape tomatoes and cut them in half. Peel and thinly slice the 1/2 small red onion. Peel and slice the 4 hard boiled eggs.
In the large salad bowl with the prepared greens, arrange the cubed chicken, crumbled bacon, diced avocado, halved tomatoes, sliced red onion, sliced eggs, and bleu cheese crumbles in separate sections on top of the lettuce.
To make the Red Wine Vinaigrette dressing, in a small mixing bowl or jar, whisk together 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon minced garlic, 2 teaspoons dijon mustard, 1 teaspoon onion powder, 1 teaspoon granulated sugar, and 1/2 teaspoon black pepper until fully emulsified.
Drizzle the prepared vinaigrette evenly over the salad. Toss gently to coat all ingredients just before serving, or leave arranged and let individuals toss their portions.
Serve immediately.

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