The Pantry
American

Cobb salad

This classic Cobb salad makes 2 large meal-size plates with crisp romaine, pan-seared chicken breast, crisp bacon, hard-cooked eggs, avocado, tomatoes, and blue cheese. A sharp red wine vinaigrette ties the salty, creamy, and fresh elements together. The salad is built in distinct rows for the traditional look, then dressed right before serving so the greens stay crisp.

Prep 15 minCook 18 minRest 10 minAdjust servings ↓
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Cobb salad
~950 calper person · ~1900 total
~$10.95meal total · ~$5.47 per person

Estimated calories and US ingredient costs.

For 4 servings, use a second skillet or cook the bacon in batches so the pieces stay crisp, and use a 14-inch pan if you want to sear the chicken in one piece. The egg-boiling time stays the same for this size, but double-check the chicken for 165 F before slicing. Assemble only right before serving so the greens do not wilt.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Whisk the vinaigrette

~3 min

Whisk the vinaigrette.

In a small bowl, whisk together the 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tsp water, 1/4 tsp kosher salt, and 1/4 tsp black pepper until the dressing looks slightly thickened and glossy.

If it separates while you work, whisk again before serving.

Ingredients
  • 1/4 tspKosher salt
  • 1/4 tspBlack pepper
  • 2 tbspRed wine vinegar
  • 1 tspDijon mustard
  • 1 tspGarlic
Step 2

Hard-cook the eggs

~10 min cook

Hard-cook the eggs.

Put the 2 large eggs in a small saucepan with the 4 cups water and bring to a boil over high heat.

As soon as the water boils, cover the pan, turn off the heat, and let the eggs stand for 10 minutes

Ingredients
  • 2Large eggs
Step 3

Drain, rinse under cool running water

After ~10 min

Drain, rinse under cool running water, then peel and slice them once they are cool enough to handle.

Step 4

Cook the bacon

~8 min

Cook the bacon.

Set a 12-inch skillet over medium heat and cook the 4 slices bacon, turning occasionally, until browned and crisp, about 6 to 8 minutes.

Pour off the excess fat, leaving about 1 tsp in the skillet for the chicken.

Ingredients
  • 4 slicesBacon
  • 8 oz total for recipeBoneless skinless chicken breast
Step 5

Sear the chicken

~19 min

Sear the chicken.

Pat the 8 oz chicken breast dry and season both sides with the 1/4 tsp kosher salt and 1/4 tsp black pepper.

Add the 1 tsp olive oil to the skillet and cook the chicken over medium heat until deeply golden and cooked through, 5 to 7 minutes per side, or until the thickest part reaches 165 F.

Move it to a cutting board and rest for 5 minutes before slicing.

Ingredients
  • 1/4 tspKosher salt
  • 1/4 tspBlack pepper
Step 6

Prep the salad components

~1 min

Prep the salad components.

While the chicken rests

Halve the 4 oz cherry tomatoes, slice the avocado, and crumble the 2 oz blue cheese if needed.

Slice the cooled eggs and chop the bacon into bite-size pieces.

Ingredients
  • 8 oz total for recipeBoneless skinless chicken breast
  • 4 oz total for recipeCherry tomatoes, halved
  • 1Medium avocado, pitted, and sliced
  • 2 oz total for recipeBlue cheese, crumbled
Step 7

Assemble and serve

~1 min

Assemble

Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows over the romaine, keeping the components in separate bands for a traditional Cobb look.

Drizzle the vinaigrette over the top just before serving, or pass it at the table if you want to keep the greens extra crisp.

Ingredients
  • 2 total for recipeLarge eggs
  • 4 slices total for recipeBacon
  • 8 oz total for recipeBoneless skinless chicken breast
  • 4 oz total for recipeCherry tomatoes, halved
  • 1 total for recipeMedium avocado, pitted, and sliced
  • 2 oz total for recipeBlue cheese, crumbled
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Cobb salad: Transfer to a paper towel-lined plate.

Cobb salad: divide the 6 cups chopped romaine between 2 large plates or shallow bowls.

Cobb salad: serve.

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Ingredients

For 2 people

  • 4 cups water
  • 2 large eggs
  • 4 slices bacon
  • 8 oz boneless skinless chicken breast
  • 1 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 cups chopped romaine lettuce
  • 4 oz cherry tomatoes, halved
  • 1 medium avocado, peeled, pitted, and sliced
  • 2 oz blue cheese, crumbled
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 tsp water

Method

  1. Whisk the vinaigretteIn a small bowl, whisk together the 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tsp water, 1/4 tsp kosher salt, and 1/4 tsp black pepper until the dressing looks slightly thickened and glossy. If it separates while you work, whisk again before serving.
  2. Hard-cook the eggsPut the 2 large eggs in a small saucepan with the 4 cups water and bring to a boil over high heat. As soon as the water boils, cover the pan, turn off the heat, and let the eggs stand for 10 minutes. Drain, rinse under cool running water, then peel and slice them once they are cool enough to handle.
  3. Cook the baconSet a 12-inch skillet over medium heat and cook the 4 slices bacon, turning occasionally, until browned and crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Pour off the excess fat, leaving about 1 tsp in the skillet for the chicken.
  4. Sear the chickenPat the 8 oz chicken breast dry and season both sides with the 1/4 tsp kosher salt and 1/4 tsp black pepper. Add the 1 tsp olive oil to the skillet and cook the chicken over medium heat until deeply golden and cooked through, 5 to 7 minutes per side, or until the thickest part reaches 165 F. Move it to a cutting board and rest for 5 minutes before slicing.
  5. Prep the salad componentsWhile the chicken rests, divide the 6 cups chopped romaine between 2 large plates or shallow bowls. Halve the 4 oz cherry tomatoes, slice the avocado, and crumble the 2 oz blue cheese if needed. Slice the cooled eggs and chop the bacon into bite-size pieces.
  6. Assemble and serveArrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows over the romaine, keeping the components in separate bands for a traditional Cobb look. Drizzle the vinaigrette over the top just before serving, or pass it at the table if you want to keep the greens extra crisp.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Cook the eggs, bacon and chicken before assembling; cool promptly if the salad will be served cold.

If something needs adjusting

Lettuce wilts under the toppings

Dry the romaine well and add warm components only at serving, or chill them separately first.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare bacon in a small pasta-and-pea dinner.

Next use for your ingredients: Pasta with bacon and peas →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, cool the bacon and eggs before assembling, but keep the chicken slightly warm. Warm chicken can soften the dressing and make the salad taste fuller, while hot bacon can wilt the romaine. If you like a stronger blue cheese flavor, crumble it finely so it disperses through the greens instead of sitting in large chunks.

Make it work for you

If you want to skip the chicken cook time, use 8 oz sliced cooked turkey or rotisserie chicken instead of raw breast meat. Add it at the end only long enough to take off the chill, because reheating it hard will dry it out. The salad still works best with a sharp vinaigrette to balance the richer, pre-cooked protein.

Use more of your romaine lettuce and chicken breast in buffalo chicken salad.

Can I make Cobb salad ahead of time?

Yes, but keep the parts separate. Cook the chicken, bacon, and eggs up to 3 days ahead and refrigerate them in covered containers within 2 hours of cooking. Wash and dry the romaine, then store it with a paper towel to keep it crisp. Cut the avocado just before serving so it does not brown, and dress the salad at the last minute.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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