The EatingWell Cobb Salad

The EatingWell Cobb Salad

4 Reviews
From: EatingWell Magazine, April/May 2006

This Cobb salad is true to the original with all the good stuff—chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We've left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons white-wine vinegar
  • 2 tablespoons finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 10 cups mixed salad greens
  • 8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
  • 2 large eggs, hard-boiled (see Tip), peeled and chopped
  • 2 medium tomatoes, diced
  • 1 large cucumber, seeded and sliced
  • 1 avocado, diced
  • 2 slices cooked bacon, crumbled
  • ½ cup crumbled blue cheese, (optional)


  • Active

  • Ready In

  1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
  2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
  • Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds. To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.

Nutrition information

  • Per serving: 379 calories; 25 g fat(5 g sat); 8 g fiber; 15 g carbohydrates; 27 g protein; 229 mcg folate; 146 mg cholesterol; 5 g sugars; 0 g added sugars; 4,609 IU vitamin A; 38 mg vitamin C; 126 mg calcium; 4 mg iron; 379 mg sodium; 1,159 mg potassium
  • Nutrition Bonus: Vitamin A (92% daily value), Vitamin C (63% dv), Folate (57% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 3 fat

Reviews 4

November 17, 2018
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By: Beth Henkel
We have been making this salad for years and it's absolutely delicious. The dressing is my go-to dressing for all kinds of salads. In fact, we haven't used store-bought in years. Mix up the cheese, feta is great. Great use for leftover rotisserie chicken.
June 02, 2014
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By: EatingWell User
One of our favorite summer meals This has become a go to summer meal for us. We use leftover grocery store rotisserie chicken or cook extra chicken when grilling something else. I do not care for blue cheese so I use feta. My hubby likes to add pickled beets, olives, and sweet cherry peppers. Yum!
March 28, 2013
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By: EatingWell User
Does the nutritional summary include the optional blue cheese? I dont eat blue cheese. Also can it be substituted for 1 oz. part skim mozzerella cheese?
August 26, 2012
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By: EatingWell User
The Eating Well Cobb Salad This salad tasted so good, it will definitely good on my lunch rotation. Poached the chicken and boiled the eggs while having my morning coffee. Salad came together quickly once that was done. The dressing was definitely worth making. Pros: Delicious
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