Print Recipe

Cobb Salad

Servings: 4 Servings
Author: Jennifer Locklin


  • 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 1/2-inch pieces
  • ½ cup Roquefort cheese finely diced
  • 1 to mato 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.