Cobb Salad Recipe

Nancy

Cobb Salad is a satisfying, flavor-packed dish perfect for lunch or dinner. This version takes things up a notch with crispy chicken tenders and a garden’s worth of fresh, crisp vegetables. The richness of avocado and bacon gets balanced by tangy feta, fresh herbs, and a bright balsamic dressing.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 2

Course: Salad

Calories: 620

Ingredients Method

Ingredients

2 cups Little Gem lettuce chopped – Opt for fresh and crunchy leaves; avoid wilted or pre-cut mixes.
1 cup crispy chicken tenders chopped – Use freshly fried or air-fried chicken for the best crunch and flavor.
4 slices applewood smoked bacon – Cook until crispy; the smoky flavor adds a savory depth.
2 hard-boiled eggs peeled and halved – Boil for about 9 minutes for a firm yolk that isn't chalky.
1 avocado diced – Use a ripe but firm avocado to add creaminess without mushiness.
½ cup flavor bomb tomatoes halved – These small tomatoes are sweet and tangy; avoid larger, watery varieties.
1 Persian cucumber sliced – These cucumbers are crisp and less seedy than regular ones.
¼ small red onion thinly sliced – Slice finely for a mild sharpness that doesn’t overpower.
½ cup crumbled feta cheese – Freshly crumbled from a block gives better texture than pre-crumbled.
1 tablespoon chopped chives – Adds a light onion flavor and fresh green color.
1 tablespoon chopped dill – Enhances the herbaceous profile; use fresh not dried.
3 tablespoons balsamic dressing – Go for a high-quality balsamic vinaigrette or make your own for a fresher taste.

Method

Start by preparing your base — wash and dry the Little Gem lettuce thoroughly, then chop it into bite-sized pieces. Place it into a large mixing bowl. While it rests, begin prepping the toppings so they’re ready to layer. You want the salad to come together quickly so the greens stay crisp and vibrant.
Next, boil the eggs: place them in a saucepan with cold water, bring to a boil, then reduce heat and simmer for 9 minutes. Once done, cool them under running water and peel. At the same time, cook your bacon and chicken tenders. Pan-fry or air-fry the bacon until crispy and golden, then crumble. Crisp up your chicken tenders until they’re golden brown on the outside and juicy inside.
Assemble the salad by starting with a generous bed of lettuce on each plate. Arrange toppings in rows or clusters — tomatoes, cucumbers, avocado, egg halves, chicken, and bacon. Sprinkle red onion, feta, dill, and chives across the top. Drizzle balsamic dressing over everything just before serving. You can toss lightly or serve as-is for that classic Cobb salad look.