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Cobb salad recipe

Cobb salad recipe

30 ratings

This all-American classic cobb salad recipe lines up crispy bacon, succulent chicken and golden boiled eggs with plenty of colourful veg and a drizzle of creamy blue cheese dressing, for an indulgent salad more than worthy of main course status. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 755 calories / serving


  • 580g pack chicken breasts
  • 300g unsmoked back bacon
  • 1 romaine lettuce, trimmed, washed and roughly chopped
  • 120g radishes, trimmed and finely sliced
  • 2 avocados, chopped
  • 80g Stilton, crumbled
  • 4 hard-boiled eggs, quartered
  • 85g pack watercress
  • 250g cherry tomatoes, halved

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 75ml soured cream
  • 30g Stilton, crumbled
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    53g 76%
  • Saturates

    19g 93%
  • Sugars

    5g 6%
  • Salt

    3.4g 57%

of the reference intake
Carbohydrate 6.2g Protein 63.6g Fibre 2.1g


  1. To make the dressing, whisk all the ingredients together until smooth.
  2. Heat a griddle pan. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm, then season and rub with olive oil.
  3. Put the chicken breasts on the hot griddle pan (you may need to cook in batches) and cook for 5 mins. Turn and continue cooking for 5-8 mins or until the chicken is cooked through. Remove and leave to rest for 5 mins, then thickly slice and set aside.
  4. While the chicken is cooking, put the bacon in a nonstick frying pan and fry until crisp. Set aside to cool, then chop into bite-sized pieces.
  5. To assemble the salad, arrange all the ingredients in rows on a large plate or platter. Drizzle with the dressing to serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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