American · Lunch
Cobb Salad
California Cobb salad of chicken, bacon, egg, avocado, blue cheese, and tomato arranged in rows over crisp lettuce with a tangy red wine vinaigrette.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
52gProtein
35gFat
15gCarbs
4gSugar
5gFiber
720mgSodium
210mgChol
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Instructions
1
Prep
Boil the eggs 8 minutes, then cool and peel. Chop the lettuce, halve the tomatoes, and slice the avocado.
2
Sear
Season the chicken and fry with the bacon in oil over medium-high heat 7–8 minutes until cooked through and crisp.
3
Build
Whisk the olive oil, vinegar, and mustard into a dressing. Slice the chicken, bacon, and boiled eggs.
4
Plate
Lay the lettuce in two wide bowls. Arrange chicken, bacon, egg, avocado, tomato, and blue cheese in rows.
5
Finish
Spoon the vinaigrette over each salad just before serving, keeping the rows visible on top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) chicken breast
- 80g (2.8 oz) bacon
- 4 large eggs
- 1 avocado
- 60g (2.1 oz) blue cheese
- 200g (7.1 oz) romaine lettuce
- 160g (5.6 oz) cherry tomatoes
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard