Chopped Cobb Salad
Everything cut small and laid out in tidy rows: chicken, bacon, egg, avocado, and blue cheese over crisp lettuce with a sharp buttermilk dressing poured on at the table.
- Course
- Sides & Salads
- Time
- 35 min
- Servings
- 4
Cooking Notes
- Prepare and cool the warm components before they touch the lettuce. Hot chicken, bacon, or eggs can wilt crisp greens and make the salad feel heavy before it reaches the table.
- Chop the ingredients to a similar scale so every forkful gets a balanced mix instead of one dominant component. That is the main advantage of a true chopped salad.
- Dress lightly and toss only once the salad is ready to serve. Rich Cobb toppings already carry plenty of flavor, so the dressing should coat rather than drown the ingredients.
Recipe Card
Chopped Cobb Salad
By Gabriella
- Category
- Sides & Salads
- Total Time
- 35 min
- Difficulty
- Easy
Ingredients
- 2 romaine hearts, chopped
- 2 cooked chicken breasts, diced
- 6 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, quartered
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
Instructions
- 1
Whisk the buttermilk, mayonnaise, and lemon juice together with plenty of black pepper and a little of the blue cheese mashed in for body.
- 2
Spread the chopped romaine across a wide platter rather than a deep bowl, so every row of topping stays visible.
- 3
Lay the chicken, bacon, egg, avocado, and tomatoes in neat parallel stripes over the lettuce, keeping the colors alternating.
- 4
Scatter the remaining blue cheese over everything and season the whole platter lightly with salt and pepper.
- 5
Bring the dressing to the table separately and pour it over just before serving so the lettuce never has a chance to wilt.
More Recipes Like This
Sides & Salads
Overnight Sourdough: A Master Class
Easy Dinners