Quick and easy Cobb Salad Recipe – this single serving Cobb Salad is filled with tender chicken, crisp bacon, blue cheese crumbles, tomatoes, avocados, and a hard boiled egg piled high on top of salad greens. A fabulous lunch or dinner filled with flavor!
If you’re looking for a hearty salad recipe that’s perfect for either lunch or dinner, this Cobb Salad is for you!
This Cobb Salad For One is filled with tender and juicy chicken that has been cooked to perfection, bacon, blue cheese, avocados, tomatoes, and a hard boiled egg all piled high over salad greens.
What Is A Cobb Salad?
There are a couple of theories explaining the origin of a Cobb Salad. Some say that this salad was created by Robert Kreis, executive chef of the famous Los Angeles restaurant, The Brown Derby in 1929.
Others say that the salad was invented by Robert Cobb himself in 1937. Cobb, who was owner of The Brown Derby came into the kitchen late one night and gathered all the ingredients he could find in the refrigerator and threw together this salad.
A Cobb Salad consists of lettuce greens topped with bacon, tomatoes, avocados, blue cheese or Roquefort cheese, chicken, hard boiled eggs and is topped with a zippy red wine vinaigrette. It’s a hearty main dish salad that would be perfect for lunch or dinner.
A Cobb Salad and A Chef’s Salad are very similar but are not the same. The main differences between the two salads is that the ingredients in a Cobb Salad are chopped and the ingredients in a Chef’s Salad are not. Another difference is that you may often see diced ham or other meats in a Chef’s Salad.
Also, a Cobb Salad dressing is usually a tangy vinaigrette instead of a ranch or blue cheese dressing.
- Salad greens
- blue cheese crumbles
- hard boiled egg
- Optional: croutons
For this single serving Cobb Salad recipe, I use one 4 to 6-ounce chicken breast or thigh.
To quickly cook the chicken: Melt 1 tablespoon of butter in a small non-stick skillet over medium-high heat. Season the chicken on both sides with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Cook the chicken for 4 minutes on one side; flip the chicken over and cook the second side for another 4-5 minutes or until chicken is no longer pink.
Pro Tip: Alternatively, you could use rotisserie chicken or chicken leftover from a previous recipe.
You will only need one egg for this Cobb Salad recipe. Since hard boiled eggs make a great snack, I would suggest making several and keeping them in the refrigerator.
To make easy to peel hard boiled eggs, follow this foolproof method:
- Place the egg or eggs in a small saucepan. Fill the pan with water so that there is 1-inch of water covering the egg(s). Heat on high and bring to a boil.
- Turn off the heat and leave the pan on the burner; cover for 12 minutes.
- With a slotted spoon, remove the egg(s) and transfer to a boil of ice water. Let them cool for 4-5 minutes.
- The peels should come right off.
The chicken, bacon, and eggs can be cooked a day ahead of time and stored in the refrigerator. Feel free to use your favorite bottled Italian dressing instead of making your own.
Cobb Salad Dressing
The ingredients I use in a Cobb Salad dressing are:
- olive oil
- red wine vinegar
- lemon juice
- Worcestershire sauce
- garlic powder
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- 2 cups Romaine or Iceberg lettuce , cut into pieces
- 2 tablespoons blue cheese crumbles
- 2 slices cooked bacon , crumbled
- 1 large hard boiled egg , peeled and chopped
- 1 small tomato , chopped
- 1 4-ounce cooked boneless, skinless chicken breast , chopped
- 1/2 small avocado chopped
For The Vinaigrette
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
- Arrange the lettuce over a large plate. Top with the blue cheese, bacon, egg, tomato, chicken, and avocado.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, Worcestershire sauce, and garlic powder. Drizzle over the salad and enjoy immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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