When you order a Cobb salad at a restaurant, it just hits different: juicy chicken, crisp greens, bacon that actually tastes like bacon, and a dressing that ties everything together without turning your salad into soup.
This is that Cobb salad recipe—at home. We’re doing perfectly seasoned chicken plus a bold, creamy-meets-tangy dressing combo that tastes like it came from your favorite lunch spot (but fresher).
Why You’ll Love This
It’s the ultimate “real meal” salad: high-protein, super satisfying, and easy to prep in parts so you can assemble a restaurant-style Cobb in minutes whenever the craving hits.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts (about 1 to 1 1/4 lb total)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- For the dressing (restaurant-style combo): 1/3 cup mayonnaise
- 1/3 cup buttermilk (or milk + 1 tsp lemon juice, rested 5 minutes)
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 2 tbsp finely crumbled blue cheese (optional but very “Cobb”)
- 2 tbsp chopped chives or parsley
- Salt and pepper, to taste
- For the salad: 6 cups chopped romaine (or romaine + spring mix)
- 2 hard-boiled eggs, peeled and quartered
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced or diced (optional but adds crunch)
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup crumbled blue cheese or feta
- 1/2 cup red onion, thinly sliced (optional)
How to Make It
- Cook the bacon. In a skillet over medium heat, cook bacon until crisp, 8–12 minutes. Transfer to a paper towel-lined plate. Crumble once cool.
- Season the chicken. Pat chicken dry (this is key for browning). Rub with olive oil, then season both sides with salt, pepper, garlic powder, smoked paprika, and oregano.
- Sear and finish the chicken. Heat a skillet over medium-high. Add chicken and sear 4–6 minutes per side, until nicely browned and the thickest part hits 165°F. If it’s browning too fast, lower heat slightly.
- Rest, then slice. Let chicken rest 5–10 minutes so it stays juicy. Slice or dice into bite-size pieces.
- Make the dressing. In a bowl, whisk mayo, buttermilk, sour cream, Dijon, vinegar, Worcestershire, and garlic. Stir in chives and (optional) blue cheese. Taste and season with salt and pepper. If you want it thinner, add a splash more buttermilk.
- Prep the base. Add chopped romaine to a large serving bowl or divide among plates.
- Build the “restaurant rows.” Arrange chicken, bacon, eggs, avocado, tomatoes, cucumber, onion, and cheese in sections over the greens. This is the classic Cobb look and makes it feel instantly fancy.
- Dress and serve. Drizzle dressing over the top or serve on the side (highly recommended if you want leftovers). Finish with extra black pepper and a pinch of salt on the tomatoes if you’re feeling chef-y.
Tips for the Best Results
- Don’t skip the chicken rest. Resting is what keeps it tender instead of “salad chicken.”
- Use a thermometer. Pull chicken at 165°F for perfect juiciness without guessing.
- Make the dressing first if you can. Even 15 minutes in the fridge helps the flavors blend and taste more “restaurant.”
- Dry your greens. Wet lettuce = watery dressing. A salad spinner is your best friend here.
- Salt the components lightly. A tiny pinch on tomatoes and avocado makes everything pop without needing tons of dressing.
- Keep avocado last-minute. Slice right before serving for peak color and texture.
Variations
- Grilled chicken Cobb: Grill the seasoned chicken over medium-high heat for extra smoky flavor.
- Turkey Cobb: Swap chicken for sliced roast turkey (perfect for using up leftovers).
- Spicy Cobb: Add 1–2 tsp hot sauce to the dressing and top with pickled jalapeños.
- Extra-crunch Cobb: Add toasted pepitas, croutons, or crispy chickpeas.
- Dairy-light: Use Greek yogurt in place of mayo/sour cream and skip the cheese (still tasty, just less classic).
Storage & Reheating
Store components separately for the best texture: greens in a container with a paper towel, toppings in another, and dressing in a sealed jar. Chicken keeps 3–4 days refrigerated; reheat gently in the microwave in 20–30 second bursts or enjoy it cold—Cobb salads are very chill like that.
FAQ
What makes this Cobb salad “like a restaurant”?
Three things: well-seasoned chicken that’s actually juicy, the classic “rows” of toppings for that signature look, and a bold dressing that’s creamy, tangy, and a little savory (thanks to Dijon + Worcestershire). It tastes layered, not flat.
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes. Toss shredded or chopped rotisserie chicken with a pinch of salt, pepper, and smoked paprika to give it that freshly seasoned vibe. It’s the fastest shortcut and still feels restaurant-level.
Is the dressing more ranch or more vinaigrette?
It’s ranch-adjacent (creamy and herby) with a vinaigrette-style tang from red wine vinegar and Dijon. That combo is what makes it feel “Cobb dressing” rather than just basic ranch.
How do I keep the avocado from turning brown if I’m meal prepping?
Prep everything else ahead, but slice avocado right before eating. If you must prep it, toss slices with a little lemon juice and store with plastic wrap pressed directly on the surface to limit air exposure.
What’s the best way to serve this for guests without it getting soggy?
Set up a Cobb salad board or platter: greens in a big bowl, toppings in separate bowls, and dressing on the side. Guests build their own, and everything stays crisp and fresh the whole time.