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American · Salad
Cobb Salad
Rows of bacon, eggs, chicken, and creamy avocado transform crisp iceberg lettuce into a complete meal that's as visually stunning as it is satisfying. Tangy blue cheese and fresh tomatoes add depth, while the combination of textures and flavors means every bite feels indulgent. Perfect for lunch when you want something hearty, or serve it at a gathering where everyone can customize their plate.
Prep time
20 minutes
Cook time
10 minutes
Total time
30 minutes
Servings
6
Ingredients
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped cooked chicken
- 2 tomatoes, seeded and chopped
- ¾ cup blue cheese, crumbled
- 3 green onions, chopped
- 1 avocado, peeled, pitted, and diced
- 1 (8 oz) bottle ranch dressing
Instructions
- Place eggs in a saucepan and cover completely with cold water. Bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel, and chop.
- While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, 7 to 10 minutes. Drain, crumble, and set aside.
- Divide shredded lettuce among individual plates. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado.
- Drizzle with ranch dressing and serve.
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