Cobb salad is a recipe that everyone should know how to make. Made with simple everyday ingredients, but packed with flavor, this is a great salad recipe to have in your back pocket. It's a great way to use leftover or rotisserie chicken and has a killer homemade dressing.
Who says salads have to be boring? Not me! I love a good salad, especially when it's loaded with yummy things like bacon, eggs, avocado, chicken, blue cheese, and green onions. This is exactly what comprises a classic cobb salad. Oh, and tomatoes make that list too, but in my opinion, only in the summer. Don't even bother putting tasteless winter tomatoes on a cobb salad. Save it for when they are ripe and in season in the summer. You won't be sorry!
What is a cobb salad?
A cobb salad is a classic American salad made with mixed greens, chicken, bacon, avocado, tomatoes, blue cheese, and a red wine vinaigrette dressing. The story of the cobb salad is pretty fun, as it was invented on a whim. I just love accidental creations in the kitchen!
If you have never had a cobb salad before, it's a great statement salad. Usually the toppings are presented in a lined up fashion on top of the salad. It's a feast for the eyes before it even hits the tastebuds. And the dressing? Well it makes the salad. It is dressed with a simple homemade vinaigrette dressing that is the perfect addition of acid to cut through the fat that tops the salad.
How can Cobb salad be frugal?
- I almost always have eggs, bacon, and salad greens on hand so they are staples in my kitchen.
- Cobb salad is also an awesome way to use up leftover chicken from roasting a whole chicken. You know I love to teach how to stretch your proteins to save some cash.
- Green onions can be purchased for $1 or less.
- Avocados can be pricey, but if you wait for them to be on sale, you can get them for a great price, often for .50 or less at Aldi.
- The bleu cheese can be purchased on sale or omitted. It's great with or without the cheese.
- mixed greens
- eggs 1 per person
- bacon 1-2 slices per person
- chopped leftover or rotisserie chicken ½ c. per person
- avocado ¼ per person
- 1 tomato
- green onions 1 per person
- crumbled blue cheese omit if dairy free
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp dijon mustard
- salt big pinch or to taste
- pepper to taste
- Boil eggs in a saucepan for about 8 minutes. Place in ice water to cool for a few minutes before peeling. Chop after peeling and set aside.
- Chop bacon and brown in a skillet until crisp. Set aside.
- Make dressing by combining olive oil, red wine vinegar, dijon, salt, and pepper in a jar with a lid. Shake in a tightly lidded jar for a few seconds until emulsified. Alternatively you can whisk the ingredients in a bowl.
- Chop remainder of ingredients into bite sized pieces and arrange them in lines on a bed of mixed greens. Toss with dressing a little at a time until you have enough to your liking.