Cobb Salad is one of my very favorites. It’s chocked full of great ingredients like, fresh salad greens, tomato, crisp bacon, diced ham, roasted chicken breast, hard-boiled eggs, avocado, chives, cheddar cheese, and blue cheese…pretty much the kitchen sink!
There are some conflicting stories of how the salad originated, but the most popular one that I’ll go with is the one that came about in the 1930s at the Hollywood Brown Derby restaurant, where it later became a signature dish. It’s named after the restaurant’s owner, Robert Howard Cobb.
Legend has it that Cobb had not eaten until near midnight, so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
No matter the story behind it, the Cobb Salad, is one of the best main-dish salads out there!
- 6 cups fresh salad greens
- 6 slices of bacon
- 1 whole chicken breast, roasted & diced
- ½ cup medium to sharp cheddar cheese, finely diced
- 2 ripe avocados, seed removed, peeled, and cut into ½-inch pieces
- ½ cup Roquefort cheese, finely diced
- 1 tomato, chopped fine
- 1 cup diced ham
- 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
- 2 tablespoons chopped fresh chives
- Cook the bacon until crisp on both sides. Remove from skillet and drain on paper towels. Allow bacon to cool. Crumble the bacon and set aside.
- On a very large platter, arrange fresh salad greens.
- Compose the salad. Arrange the ingredients in neat lines across the salad greens as shown in the picture.
- Traditionally, this salad is served with a French-style vinaigrette, however, most people use their favorite dressing to taste…I prefer homemade Ranch dressing.
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