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Chopped Cobb salad recipe

chopped Cobb salad recipe

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A classic Cobb salad is the perfect way to use up those breakfast leftovers! Make this recipe for a delicious light lunch or dinner.
Course lunch
Prep Time 10 mins
Total Time 10 mins
Servings 6 servings
Calories 381
Author Cheryl Najafi


  • 1 head iceberg lettuce or romaine lettuce, cored and chopped
  • 1/2 cup blue cheese crumbles
  • 6 strips bacon thick-cut, cooked crisp and coarsely chopped
  • 3 eggs hard-boiled, peeled
  • 1 cup grape tomatoes cut in half
  • 1/2 English cucumber cut into ½" cubes
  • 1 1/2 cups chicken breast cooked, shredded or diced (1 large breast)
  • 1 avocado cut into ½" cubes
  • kosher salt and black pepper to taste
  • 1/2 cup salad dressing such as ranch or red wine vinaigrette


  • Add the chopped lettuce to a large platter or salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, chicken, and avocado on top of the lettuce for a beautiful presentation. The bacon, eggs, and chicken should be cooked ahead of time and served chilled or at room temperature for this salad.
  • Just before serving, toss salad to combine. You may add dressing and toss once again to coat, or serve individual portions of the tossed salad with dressing, or a variety of dressings on the side. Season lightly with salt and fresh cracked pepper and enjoy!


Traditional Cobb salads are made with blue cheese but you can always substitute feta or Gorgonzola if you like cheeses that aren’t quite as bold.


Calories: 381kcal | Carbohydrates: 9g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 170mg | Sodium: 861mg | Potassium: 369mg | Fiber: 3g | Sugar: 4g