If Cobb salad is your “I want something healthy but also… bacon” moment, this meal prep version is about to be your new weekday flex. The goal: bold, classic Cobb vibes with zero sad, soggy lettuce by day two.
Here’s the trick—build it like a pro. We’re keeping wet ingredients away from greens, packing crunchy add-ins separately, and using a simple storage method that stays crisp for up to 3 days.
Why You’ll Love This
It’s a high-protein, high-satisfaction lunch that actually meal preps well: fresh greens stay snappy, toppings stay distinct (no mushy tomato situation), and it’s easy to customize based on what’s in your fridge.
Ingredients
- 6 cups chopped romaine hearts (or a romaine + spring mix blend)
- 2 cups cooked chicken breast, diced (rotisserie works great)
- 6 slices bacon, cooked crisp and crumbled
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado (slice fresh when serving, or see meal prep tip below)
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese (or feta if you’re not a blue cheese person)
- 1/3 cup thinly sliced red onion
- 1/2 cup cucumber, diced (optional but super refreshing)
- 2 tablespoons chopped chives or parsley (optional)
- For the dressing: 1/3 cup olive oil
- For the dressing: 3 tablespoons red wine vinegar
- For the dressing: 1 tablespoon Dijon mustard
- For the dressing: 1 small garlic clove, finely grated
- For the dressing: 1/2 teaspoon kosher salt, plus more to taste
- For the dressing: 1/4 teaspoon black pepper
How to Make It
- Cook your proteins. Cook bacon until crisp, then drain well and crumble. If needed, cook and cool chicken, then dice into bite-size pieces.
- Hard-boil the eggs. Boil eggs (about 10–11 minutes for firm yolks), then transfer to ice water, peel, and quarter.
- Wash and dry the greens like you mean it. Rinse romaine and dry thoroughly in a salad spinner (or use paper towels). Extra-dry greens are the #1 no-soggy-lettuce move.
- Prep the produce. Halve the tomatoes, slice onion, and dice cucumber if using. Keep tomatoes separate from the greens for meal prep.
- Make the dressing. In a jar, shake together olive oil, red wine vinegar, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust.
- Set up your meal prep containers. For best crispness, use 3–4 containers with a tight seal. Add greens to one side (or bottom) and keep wet toppings separate (see next step).
- Pack toppings in “dry vs. wet” zones. Add chicken, bacon, eggs, cheese, and onion in the main container. Pack tomatoes (and cucumber if you want maximum crunch) in a small separate container or silicone cup.
- Keep dressing separate. Portion dressing into mini containers or small jars (about 2 tablespoons per salad). Do not dress until right before eating.
- Serve when ready. Add tomatoes, slice avocado fresh, drizzle dressing, and toss. If you’re eating at your desk, shake it in a lidded container for the easiest mix.
Tips for the Best Results
- Dry greens = crisp greens. If your lettuce is even slightly damp, it will wilt faster. Spin, towel-dry, and let it air out for 5 minutes before packing.
- Use romaine hearts. They’re naturally crunchier and hold up better than delicate greens for multi-day meal prep.
- Keep tomatoes separate. Tomatoes leak as they sit, and that’s the start of the soggy spiral.
- Let bacon cool completely. Warm bacon releases steam, and steam is basically “softening spray” for everything nearby.
- Pack in layers if you only have one container. Greens on top, heavier toppings below, and wet ingredients (tomatoes, dressing) sealed in a small insert.
- Avocado strategy: Slice fresh at serving for best texture. If you must prep it, keep it in a small container with a squeeze of lemon and press plastic wrap directly on the surface.
Variations
- Turkey Cobb: Swap chicken for sliced turkey or leftover Thanksgiving-style turkey.
- Salmon Cobb: Use baked or air-fried salmon instead of chicken for a richer, omega-3 upgrade.
- Vegetarian Cobb-ish: Use chickpeas or white beans, swap bacon for smoky roasted nuts, and keep the eggs and cheese.
- Dairy-free: Skip the cheese and add extra avocado plus a pinch more salt in the dressing.
- Spicy ranch vibe: Use your favorite ranch and add hot sauce (still keep it separate until serving).
- Low-carb extra: Add sliced radishes or extra cucumbers for more crunch without extra carbs.
Storage & Reheating
Store assembled (undressed) salads in airtight containers in the fridge for up to 3 days. Keep dressing and tomatoes separate until serving for peak crispness. No reheating needed, but if you prefer warm chicken, microwave the chicken portion separately for 20–30 seconds, then add it back to the salad.
FAQ
How do I keep Cobb salad meal prep from getting soggy?
Dry your lettuce thoroughly, store dressing separately, and keep tomatoes in their own container. If you’re packing everything together, put greens on top and wet ingredients in a sealed insert so they don’t leak onto the lettuce.
Can I meal prep the avocado too, or should I slice it fresh?
Slicing fresh is best. If you need to prep it, toss slices with lemon juice and store in a small airtight container with plastic wrap pressed directly onto the avocado surface to limit browning. Expect it to be best on days 1–2.
What’s the best container setup for 3 days of crisp salads?
Use a tight-seal meal prep container plus a small cup or mini container inside for tomatoes and dressing. This “separate compartments” approach keeps everything tasting like it was just made, even on day three.
How much dressing should I pack per salad?
Start with about 2 tablespoons per serving. Cobb salad has lots of flavorful toppings (bacon, cheese, onion), so you usually need less dressing than you think. Pack a little extra if you like it more coated.
Can I make this Cobb salad recipe meal prep for a crowd?
Yes—double or triple everything and set up a DIY salad bar. Keep greens in a big bowl lined with paper towels, store toppings in separate containers, and put dressing on the side. People can build their bowls fresh, and leftovers stay crisp longer.