Cobb Salad Classic Layers (Printable)

Colorful American salad with layered fresh greens, chicken, bacon, avocado, eggs, tomatoes, and blue cheese.

# What You'll Need:

→ Salad Base

01 - 1 large head romaine lettuce, chopped
02 - 1 large head iceberg lettuce, chopped

→ Proteins

03 - 2 cooked chicken breasts (grilled or poached), diced
04 - 4 slices bacon, cooked until crisp and crumbled
05 - 4 large eggs, hard-boiled, peeled, and quartered

→ Vegetables & Cheese

06 - 2 ripe avocados, peeled, pitted, and sliced
07 - 2 medium ripe tomatoes, diced
08 - 3.5 ounces blue cheese, crumbled
09 - 2 tablespoons fresh chives, finely chopped

→ Dressing

10 - 4 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 6 tablespoons extra-virgin olive oil

# How To Make:

01 - Arrange chopped romaine and iceberg lettuces evenly in a large salad bowl or platter.
02 - Arrange diced chicken, crumbled bacon, quartered eggs, sliced avocado, diced tomatoes, and crumbled blue cheese in neat rows atop the lettuce.
03 - In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Gradually whisk in olive oil until fully emulsified.
04 - Drizzle the dressing evenly over the assembled salad or serve it on the side just before serving.
05 - Sprinkle freshly chopped chives over the salad and serve immediately, allowing guests to toss or enjoy the presentation.

# Expert Advice:

01 -
  • It's a salad that doesn't apologize for being a main course, with enough protein and healthy fats to keep you satisfied.
  • Everything can be prepped ahead, making it perfect for meal prep or throwing together when guests arrive unexpectedly.
  • The rows of ingredients look stunning on a platter, which means it feels special without requiring any actual skill.
02 -
  • Slice your avocado at the absolute last minute—it oxidizes fast and browns into something sad-looking within an hour, so if you're prepping ahead, add it only right before serving.
  • Don't skimp on emulsifying the dressing—those few extra whisks are what turn it from a thin vinaigrette into something silky that actually coats the salad instead of pooling at the bottom.
03 -
  • If blue cheese feels too intense, crumble it more finely so it distributes throughout the salad instead of existing in sharp blue pockets.
  • Serve the dressing on the side if people are eating at different times—lettuce wilts fast once it's dressed, and your guests deserve to eat salad, not lettuce soup.
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