Uploaded August 2025 | Updated September 2026, 2 weeks ago
Recipe below for three variations on the classic Cobb salad: chicken, egg & bacon, and tomato & avocado!
A Cobb salad is definitely a meal, and I’ve included all the elements of the original Cobb salad, created by the owner of the Brown Derby restaurant in Los Angeles decades ago. My twist is that, instead of arranging all the ingredients side by side on top of the greens, I create three separate salads that utilize those same elements.
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Serves 6
Prep time: 20 minutes
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• Ingredients •
Chicken Salad:
2 cups (300 g) shredded cooked chicken breast
1/3 cup (35 g) chopped green onion
¼ cup (60 mL) mayonnaise
1 Tbsp (15 mL) red wine vinegar
3 oz (90 g) crumbled blue cheese
salt & pepper
Egg & Bacon Salad:
1 Tbsp (15 mL) red wine vinegar
1 Tbsp (12 g) chopped green onions
½ tsp Dijon mustard
3 Tbsp (45 mL) extra virgin olive oil
salt & pepper
4 hard-boiled eggs, peeled & chopped
4 strips smoked bacon, cooked and diced
Tomato Avocado Salad:
1 ripe avocado, peeled and diced
2 cups (300 g) grape tomatoes, cut in half
½ cup (50 g) chopped green onion
1 tsp finely grated lime zest
2 tsp fresh lime juice
2 Tbsp (30 mL) chiffonade of fresh basil leaves or coriander leaves
1 Tbsp (45 mL) extra virgin olive oil
salt & pepper
6 cups (1.5 L) mixed salad greens, such as Boston, Romaine and leaf
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• Directions •
1. For the chicken salad, toss chicken with green onion, mayonnaise and vinegar. Gently stir in the blue cheese and season to taste. Chill until ready to serve.
2. For the egg and bacon salad, whisk vinegar with green onion and mustard. Slowly whisk in olive oil and season lightly. Add the egg and bacon and gently stir until combined. Chill until ready to serve.
3. For the tomato avocado salad, toss all of the ingredients together and season to taste. Chill until ready to serve.
4. To assemble, arrange salad greens on individual plates or a platter. Spoon each of the three salads over greens, keeping the salads separate.
Recipe below for three variations on the classic Cobb salad: chicken, egg & bacon, and tomato & avocado!
A Cobb salad is definitely a meal, and I’ve included all the elements of the original Cobb salad, created by the owner of the Brown Derby restaurant in Los Angeles decades ago. My twist is that, instead of arranging all the ingredients side by side on top of the greens, I create three separate salads that utilize those same elements.
--------
Serves 6
Prep time: 20 minutes
--------
• Ingredients •
Chicken Salad:
2 cups (300 g) shredded cooked chicken breast
1/3 cup (35 g) chopped green onion
¼ cup (60 mL) mayonnaise
1 Tbsp (15 mL) red wine vinegar
3 oz (90 g) crumbled blue cheese
salt & pepper
Egg & Bacon Salad:
1 Tbsp (15 mL) red wine vinegar
1 Tbsp (12 g) chopped green onions
½ tsp Dijon mustard
3 Tbsp (45 mL) extra virgin olive oil
salt & pepper
4 hard-boiled eggs, peeled & chopped
4 strips smoked bacon, cooked and diced
Tomato Avocado Salad:
1 ripe avocado, peeled and diced
2 cups (300 g) grape tomatoes, cut in half
½ cup (50 g) chopped green onion
1 tsp finely grated lime zest
2 tsp fresh lime juice
2 Tbsp (30 mL) chiffonade of fresh basil leaves or coriander leaves
1 Tbsp (45 mL) extra virgin olive oil
salt & pepper
6 cups (1.5 L) mixed salad greens, such as Boston, Romaine and leaf
--------
• Directions •
1. For the chicken salad, toss chicken with green onion, mayonnaise and vinegar. Gently stir in the blue cheese and season to taste. Chill until ready to serve.
2. For the egg and bacon salad, whisk vinegar with green onion and mustard. Slowly whisk in olive oil and season lightly. Add the egg and bacon and gently stir until combined. Chill until ready to serve.
3. For the tomato avocado salad, toss all of the ingredients together and season to taste. Chill until ready to serve.
4. To assemble, arrange salad greens on individual plates or a platter. Spoon each of the three salads over greens, keeping the salads separate.
