An Easy and Hearty Cobb Salad just speaks my language! Loaded with crunchy romaine, chicken, cucumbers, tomatoes, olives, fresh avocado, crispy bacon, and blue cheese. Smothered in your favorite dressing. The best, healthy kind of meal.
EASY AND HEARTY COBB SALAD
HISTORY OF THE COBB SALAD
The Cobb Salad has been around a long time and like my Classic New England Whoopie pies, has multiple claims on how the Cobb Salad came about.
Various stories exist recounting how the salad was invented. One says that it came about in 1937 at the Hollywood Brown Derbyrestaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Stories vary whether the salad was invented by Cobb or by his chef, Paul J. Posti. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
Another version of the creation is that Robert Kreis, executive chef at the restaurant, created the salad in 1929 (the year the Brown Derby’s Hollywood location opened) and named it in honor of Robert Cobb.The same source confirms that 1937 was the reported date of the version noted above, with Cobb making the salad.(Source)
NO OVEN REQUIRED
Looking for a hearty, main course salad. This Hearty Cobb Salad is my go-to salad for the middle of winter, a springtime luncheon, or a hot summer evening — no oven required. It’s also one of my favorite things to bring to a new mom — quite different from yet another casserole!
Chop the following list of ingredients, arranging in any pattern you wish!
- Hearts of Romaine (you determine the number of hearts, approximately ¾ per person if using the salad as a meal)
- Black Olives, sliced
- Cucumber, chopped small (we love English cucumbers)
- Tomatoes (regular tomatoes, cherry or grape tomatoes, chopped)
- Avocado, sliced or diced
- Cooked chicken breast (use leftover chicken, rotisserie chicken, chicken tenders, ham, turkey, whatever you wish)
- Crisp cooked bacon (figure about 1 ½ slices per person)
- Hard boiled egg; which you’ll note is not on my cobb salad, while I like them, for some reason I’ve never liked them on my salads! But feel free to quarter or chop one up and add to the salad.
Leave space for shredded Cheddar or mixed shredded cheese.
Put some real Blue Cheese crumbles on the side (not everyone loves blue cheese, whaaattt??) and serve tossed with the Blue Cheese, Ranch dressing, Vinaigrette of your choice.
GET FREE RECIPES FROM THE FRESH COOKY DELIVERED RIGHT TO YOUR INBOX!
OPTIONAL ADD-INS FOR HEARTY COBB SALAD
- Swap out chicken for turkey or ham
- Maybe some artichoke hearts (brined or marinated)
- Add chopped red, yellow or orange sweet peppers
- What about sliced or chopped hard-boiled eggs
- Toss in some corn (fresh is best, but canned will work)
- Feeling crazy? Chop or slice some jicama (an undervalued tuberous root vegetable in my opinion)
- Also in the crazy category would be adding beets, shredded or sliced; hubba, hubba!
KETO COBB SALAD
- Make it Keto by using shredded chicken or rotisserie chicken
- Dress in a Keto dressing or simply with an olive oil and vinegar vinaigrette.
Looking for more hearty salads to try?
This post was updated 7/2019
Enjoy this recipe for Hearty Cobb Salad? Please leave a comment and rate the recipe in the recipe card.
Hashtag any recipes you make from The Fresh Cooky #thefreshcooky or tag me @thefreshcooky on Instagram to be featured on our stories!
- 2-3 Hearts of Romaine, chopped
- ½ - 1 English Cucumber, chopped
- 1 small can of sliced black olives, or about ½ can whole olives, sliced
- 1 chicken breast, cooked, chopped (or substitute 1-1 ½ cups rotisserie chicken)
- 2 tomatoes, chopped (roma work nicely)
- 4-6 slices of bacon, cooked crips, cooled and chopped
- 1 ripe avocado, chopped
- Shredded Cheddar cheese to taste
- Blue Cheese or Gorgonzola crumbles (optional)
- Favorite blue cheese or ranch dressing
Optional change out or add-ins:
- Swap chicken out for chopped turkey or ham
- Add artichoke hearts (brined or marinated), chopped
- Add red, yellow or orange sweet peppers, chopped
- Add sliced or chopped hard-boiled eggs
- Shred or chop jicama
- Add corn (fresh is best, canned will work)
- Sliced or diced beets
- Chop all ingredients into bite size pieces, layer in desired pattern, adding cheddar and blue cheese (optional). Pour on desired dressing, toss and serve.
- If making Gluten Free, make sure meats (chicken, bacon) are also GF along with your dressings.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Extra Thick Flexible Plastic Kitchen Cutting Board Mats Set of 4
- Certified International Talavera Melamine Large Serving Bowl
- Bestone Salad Plates White Porcelain,8 Inch,Set of 6
- Eddington 50012 Italian Olive Wood Salad Server, Handcrafted in Europe, 2-Piece Set, 13-Inches
- Wusthof Santoku knife 5 inch; Black
- Sweese 1309 Porcelain Salad/Pasta Bowls - 22 Ounce - Set of 6, White
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 455 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 124mg Sodium: 752mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 12g Sugar: 11g Sugar Alcohols: 0g Protein: 36g