Cobb Salad

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Dinner, Main Course American
By Kelly Djalali Serves: 4-6
Prep Time: 20 Minutes Cooking Time: 15-20 Minutes Total Time: ~40 Minutes

A salad of epic proportion; the Cobb Salad has bacon, rotisserie chicken, avocado, eggs, tomatoes and gorgonzola. Dressed in a simple red wine vinaigrette.


  • 1 Head Romaine lettuce (or 2 Romaine hearts), chopped into bite-size pieces
  • 6 strips of Cooked Bacon, chopped into bite-size pieces
  • 1-2 Rotisserie Chicken Breasts, chopped into bite-size pieces
  • 4 Hard Boiled Eggs, peeled and quartered lengthwise
  • 1 Avocado, halved, pitted and sliced into thin strips
  • 10 Grape or Cherry Tomatoes, halved lengthwise
  • Gorgonzola Cheese, crumbled
  • 2 tbsp. Finely Chopped Chives
  • Jacobsen Flaky Finishing Salt
  • Fresh Cracked Black Pepper
  • Dressing
  • 1/2 cup Red Wine Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 tbsp. Dijon Mustard



In a wide, shallow serving bowl, arrange chopped romaine in an even layer.


Working in vertical rows, add each prepped ingredient working from the outer edges of the bowl, to the center.


Top whole salad with gorgonzola pieces and sprinkle chives over salad.



Add vinegar, oil and Dijon to a jar, tighten the lid and vigorously shake until well emulsified.


Pour 1/2 cup of dressing evenly over the salad.


Finish with flaky finishing seas salt and fresh cracked black pepper