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–+ servings

Hollywood Cobb Salad

ChickenLow-CarbNo-CookSummer
Time :10 minutes
Yield :4 servings
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The Scoop

Cobb Salad goes to Hollywood!
Rows of juicy chicken, crispy bacon, creamy avocado, blue cheese, jammy eggs, and bright cherry tomatoes turn this classic Cobb into a full-on salad star.
 Toss it with a sharp Dijon-red wine vinaigrette, and you’ve got a colorful, hearty lunch that knows how to make an entrance.
Hack it:
Swap the blue cheese for feta, goat cheese, or sharp cheddar for a different kind of creamy bite.
Add grilled corn, cucumber, or thinly sliced radishes for extra crunch and color.
Make it extra herby with fresh parsley, dill, basil, or tarragon alongside the chives.
Add toasted pecans, walnuts, or crispy chickpeas for even more texture.
Serve it with warm crusty bread or crispy potatoes to turn the salad into a complete dinner.
Leftovers:
Stuff everything into a wrap with extra dressing for a loaded Cobb wrap.
Chop the salad and toss it with cooked pasta for a creamy, crunchy pasta salad.
Turn the chicken, bacon, avocado, and egg into a loaded sandwich with the blue cheese dressing.
Pile the leftovers onto toast with a fried egg for a seriously good brunch plate.

Ingredients

  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 head romaine lettuce, coarsely chopped
  • 4 eggs, hard-boiled, peeled, and quartered
  • 12 ounces chicken, cooked and diced
  • 8 slices bacon, cooked and crumbled
  • 1 avocado, thinly sliced
  • 4 ounces blue cheese, crumbled
  • 5 ounces cherry tomatoes, halved
  • 2 tablespoons chives, finely chopped

Directions

  • In a jar, shake together the red wine vinegar, the Dijon mustard, the oil, the salt, and the pepper.
  • On a large serving platter, evenly spread out the lettuce.
  • On top of the lettuce, add rows of the egg, the chicken, the bacon, the avocado, the blue cheese, and the cherry tomatoes.
  • Season the salad with the salt and the pepper and then drizzle with the dressing. Garnish with the chives.
  • Plate and serve.
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