Everyday Legends American nut-free shellfish-free gluten-free 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.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

EasyLevel

🥤Arnold Palmer 🥂California Chardonnay

620 Calories

52g Protein

35g Fat

15g Carbs

4g Sugar

5g Fiber

720mg Sodium

210mg Chol

For 2 servings

Boil the eggs 8 minutes, then cool and peel. Chop the lettuce, halve the tomatoes, and slice the avocado.

Season the chicken and fry with the bacon in oil over medium-high heat 7–8 minutes until cooked through and crisp.

Whisk the olive oil, vinegar, and mustard into a dressing. Slice the chicken, bacon, and boiled eggs.

Lay the lettuce in two wide bowls. Arrange chicken, bacon, egg, avocado, tomato, and blue cheese in rows.

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.

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