Cobb Salad Bowl (Print Version)

Hearty American salad with grilled chicken, bacon, avocado, blue cheese, and eggs over 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 such as romaine, iceberg, or 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

→ Pantry

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

# How To Make:

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

# Expert Tips:

01 -
  • It's a complete meal in one bowl that actually feels indulgent despite being gluten-free and low-carb.
  • Once you understand the layering, you can make it in roughly the time it takes to grill chicken, no fancy techniques required.
02 -
  • The order of assembly matters more than you'd think: arrange warm or room-temperature components first, then add the avocado and soft items last so they don't get bruised or oxidize.
  • Salad greens and warm chicken actually complement each other perfectly if you dress them carefully, so don't shy away from the contrast in temperature.
03 -
  • Pat your eggs dry after peeling and let them sit at room temperature while you prepare everything else, so they taste fresher than cold eggs straight from the refrigerator.
  • The real secret is not overdressing: a light hand with dressing means every component still tastes like itself rather than tasting like creamy salad, and that restraint is what separates a good Cobb from a forgettable one.
Go Back