Classic American Cobb Salad Bowl (Printable)

Hearty American salad with grilled chicken, bacon, avocado, blue cheese, eggs and fresh greens

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 ounces blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Seasoning & Oil

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Rest briefly, then slice thinly.
02 - Place bacon in skillet over medium heat and cook until crispy. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in saucepan, cover with cold water, and bring to boil. Reduce heat and simmer for 8-9 minutes. Transfer to cold running water, peel, and quarter.
04 - Arrange 6 cups mixed salad greens in large serving bowl or divide evenly among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle with ranch dressing just before serving, or serve dressing on the side.

# Expert Tips:

01 -
  • Everything tastes intentional—each bite hits you with a different flavor and texture, so no forkful feels boring.
  • It's a complete meal that doesn't feel heavy, perfect for when you want to eat well without the afternoon slump.
  • The visual appeal alone makes people think you spent hours in the kitchen when it's honestly just 40 minutes of relaxed cooking.
02 -
  • Don't slice your chicken while it's piping hot—let it rest for at least 3 minutes so the juices stay inside the meat instead of running all over the salad.
  • The moment avocado hits the bowl, it starts to oxidize, so either add it right before serving or toss it with lemon juice to buy yourself some time.
03 -
  • Make your own ranch by mixing mayo, buttermilk, fresh herbs, lemon juice, and garlic—it elevates the entire dish and takes about five minutes.
  • Slightly warm the grilled chicken before serving instead of eating it cold; it stays more tender and the flavors taste more rounded.
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