Last Updated on August 21, 2026 by Deliciously Organic Editor
Cobb salad makes for an incredibly filling, classic staple. While some recipes call for a fancy vinaigrette, I like to keep it simple with my favorite – the juice of one lemon, a few “glugs” of olive oil, Celtic sea salt and freshly ground black pepper.
If you aren’t a fan of blue cheese, throw in some diced cheddar. Like a bit more crunch in your salad? Add some dehydrated sunflower seeds. You can make dozens of variations of this salad based on your favorite flavors.
Here are some other salad recipes you might enjoy:
Chinese Chicken Salad
Salmon with Baby Greens and Garlic Dressing
Chicken Taco Salad
Chopped Italian Salad
Cobb Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
Units
- 3 boneless, skinless chicken breasts
- 5 ounces mixed baby greens
- 1 pint cherry tomatoes, cut in half pole-to-pole
- 2 avocados, diced
- 6 pieces bacon, cooked until crispy, then crumbled
- 3 hard-boiled eggs, chopped
- 4 ounces blue cheese (you can substitute with your favorite cheese) (omit for Paleo and dairy free)
- Juice of 1 lemon
- 2-3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place chicken in a medium pot and cover with water. Bring to a boil then skim away the foam that rises to the top. Continue to cook for about 8-10 minutes until chicken is cooked through. Remove chicken from pot and cut into cubes. Cool.
- Spread lettuce in an even layer on a large plate. Arrange tomatoes, avocados, bacon, eggs, cheese and chicken in separate rows on lettuce. Whisk lemon juice, olive oil, salt and pepper in a small measuring cup. Add additional salt to taste. Drizzle vinaigrette over salad and serve.
Nutrition
- Serving Size: Serves 6
Great idea for Super bowl, healthy way to feed a group of people.
I cannot think of anything I would rather be eating right now. YUM. Gorgeous photos, too, Carrie!
LOVE Cobb Salad. Wish I was closer so we could share one. 🙂 We’re making Turkey Sliders for Super Bowl Sunday, and I’m super tempted to make your loaded potatoes skins to go with them … Okay, you’ve convinced me. They are going to have to go on the menu! And this Cobb Salad – this is going to be my next fellowship dinner surprise! Thanks, Carrie! You always have such beautiful wholesome recipes to share!! 🙂
Just put this on my Feb 26 meal plan! YUM! 🙂
I made this for a small Super Bowl party… it was a hit! The separation of toppings allows for people to avoid the ingredients they don’t like- an added bonus! Thanks for the idea!
Yay! Thanks for the feedback. I’m so glad you all enjoyed it! 🙂
The link to the Cracklin’ Chicken goes to an ad-blog for green coffee bean fat burners.
Thanks. I’ll let Michelle at Nom Nom Paleo know. Maybe something was going on with her site? I just checked the link and it worked, but we will look into it further. Here is the link again: http://nomnompaleo.com/post/74180911762/cracklin-chicken#more
oh my…yummy!!
sorry, I think your site has been hacked. The cracklin chicken link just took me to a spam site 🙁 Will look for it on my own, thanks!
Hmmm..We have some very strict security here on the site and we did another scan and nothing came up. We will look into this further. Here is the link again: http://nomnompaleo.com/post/74180911762/cracklin-chicken#more
I’d prefer to bake or roast the chicken rather than boil it. You loose a lot of flavor when you boil things.
Other than that, it looks like a good solid recipe to put in the rotation.