What is a Cobb Salad?

Cobb salad is a classic American salad featuring any number of proteins and fresh greens, typically arranged in neat rows over a bed of crisp lettuce, rather than being tossed together – the classic Brown Derby presentation. What makes Cobb Salad distinct is its beautiful presentation, with each ingredient displayed in its own row rather than tossed. This salad is great as a main dish or hearty side dish.

Who Invented the Cobb Salad?

It’s all in the name. The Cobb Salad was invented by Robert Howard Cobb, owner of the legendary Brown Derby Restaurant in Hollywood, in 1937.

What is the difference between a Cobb salad and a chopped salad?

While all Cobb salads are chopped salads, not all chopped salads are Cobb salads. A chopped salad features ingredients that are cut into uniform, bite-sized pieces. By contrast, a Cobb salad features the signature combination of chicken, bacon, hard-boiled eggs, avocado, tomato, blue cheese crumbles, and chopped greens, with the defining feature that these ingredients are arranged in neat rows.

Can I make Cobb salad ahead of time?

Yes, but timing matters. The chicken, bacon, and hard-boiled eggs can be prepped up to 2 days ahead of time, and should be stored separately in airtight containers. The greens, herbs, and vegetables can be washed and prepped no more than 24 hours ahead of time. The avocado and fresh lemon juice should be prepped no more than a few hours before serving. Assemble the Cobb Salad no more than 2 hours ahead of time, and dress it just before serving.

How do I store leftover Cobb salad?

Undressed salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. I recommend storing the chicken, bacon, hard-boiled eggs, and cheese in their own containers. Chopped vegetables should be stored separately without dressing, and used within 2-3 days. Leftover, dressed Cobb salad should be eaten within 24 hours.

Easy Homemade Cobb Salad Recipe (With Chicken)

Name: Easy Homemade Cobb Salad Recipe (With Chicken)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1½-2 lbs. (about 12-14) of chicken tenders; 2 tbs. olive oil; ½ tsp. salt; ½ tsp. coarse ground black pepper; 1 tsp. dried oregano, crushed with your hands; ½ tsp. garlic powder; 2 tbs. fresh lemon juice; 2 tbs. fresh parsley, chopped; 10-12 slices of bacon, cooked to a nice crisp; 4 hard-boiled eggs, halved; 4-5 scallions, shredded; 2-3 tbs. fresh Italian parsley, chopped; About 10 fresh basil leaves, chopped; 2 avocados, diced; 2 cups fresh baby spinach; 1 head of green leaf lettuce or your favorite salad greens; 4 oz. of gorgonzola cheese, crumbled; 4 oz. of feta cheese, crumbled; 1 heirloom tomato, diced; 1 English cucumber, sliced thin; 1 lemon, quartered for garnish; Andria's Salad Dressing

Ingredients

Units Scale

1 1/2-2 lbs. (about 12-14) of chicken tenders

Marinade for the Chicken:

2 tbs. olive oil
1/2 tsp. salt
1/2 tsp. coarse ground black pepper
1 tsp. dried oregano, crushed with your hands
1/2 tsp. garlic powder
2 tbs. fresh lemon juice
2 tbs. fresh parsley, chopped

For the Salad:

10-12 slices of bacon, cooked to a nice crisp
4 hard-boiled eggs, halved
4-5 scallions, shredded
2-3 tbs. fresh Italian parsley, chopped
About 10 fresh basil leaves, chopped
2 avocados, diced
2 cups fresh baby spinach
1 head of green leaf lettuce or your favorite salad greens
4 oz. of gorgonzola cheese, crumbled
4 oz. of feta cheese, crumbled
1 heirloom tomato, diced
1 English cucumber, sliced thin
1 lemon, quartered for garnish
Andria's Salad Dressing

Instructions

For the Chicken:

Whisk the marinade ingredients in a large bowl.
Toss the chicken tenders in the marinade and cover.
Leave the chicken to marinate in the refrigerator for one hour or up to overnight.

For the Salad:

Cook the bacon to a nice crisp, then transfer to a plate lined with paper towels to absorb the excess fat.
When the bacon is cooled, crumble it.
Heat a large cast iron frying pan over medium-high heat. Grill a few chicken tenders at a time in the pan. Be sure not to overcrowd the pan.
Cook for about 3-4 minutes per side, a total of 6-8 minutes of cook time, depending on the thickness of the tenders. The center should no longer be pink, and the internal temperature should reach 165 degrees F.
On a large serving platter, place the salad greens and top with the cucumbers, eggs, tomatoes, green onions, basil and parsley, avocado, bacon, and cheeses. Finish the platter with the chicken and Andria's Salad Dressing.
Serve & Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: American