A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen – hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them.
American Cobb Salad
Course: SaladCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes300
kcal50
minutesA shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen – hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them.
Ingredients
- Blue Cheese Ranch Dressing:
1 Cup Mayo
1 Cup Greek Yogurt or Sour Cream
¾ Cup Buttermilk
3 Dashes Worcestershire Sauce
¾ Teaspoon Dried Dill
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Cayenne Pepper
Salt and Pepper to Taste
4 Ounces Blue Cheese
2 Tablespoon Chopped Chives
- Salad:**
8-10 Slices Cooked Bacon, Chopped
4 Large Hardboiled Eggs, Peeled and Chopped
2 Boneless Skinless Chicken Breasts
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
Salt and Pepper to Taste
2 Avocados, Pitted and Cubed
2 Heads Romaine Lettuce, Diced
1 Head Bibb Lettuce, Chopped
1 Cup Cherry Tomatoes, Halved
1 Cup Green Onions, Chopped
Directions
- Blue Cheese Ranch Dressing:
- In a blender or food processor combine all ingredients except the chives. Blend until smooth. Stir in chives and transfer to a sealable container. Refrigerate for 30 minutes or until ready to use.
- Salad:**
- Lay bacon slices on a baking sheet lined with aluminum foil. Cook in a 400 degree F oven for 15 minutes on one side then flip the slices and continue to cook for another 10-15 minutes. Blot oil with paper towel, chop, and set aside.
- For the chicken, season both sides with salt, pepper, garlic powder, Italian seasoning, and cayenne. Grill until cooked through. (Internal temp 165 degrees F) Slice into cubes and set aside.
- For the eggs, gently place room temperature eggs in a saucepan. Cover with room temperature water and turn the heat on high. Bring to a boil. Once it reaches a boil, cover with a tight fitting lid, turn the heat off, and allow to cook for 10 minutes. Transfer each individual egg to an ice water bath and allow to cool completely.
- Gently crack and peel each egg. Chop and set aside.
- To assemble:
- On top of chopped romaine and bibb lettuce, add tomatoes, bacon, eggs, avocado, chicken, and green onions. You may drizzle the dressing on top or let each person drizzle dressing on their serving.
- This ensures the salad doesn’t become soggy if there are leftovers.
- Enjoy!
