Classic Cobb Salad Supreme

The Classic Cobb Salad Supreme is a hearty and wholesome salad that originated in the 1930s at the famous Brown Derby Restaurant in Hollywood. It quickly rose to fame as a complete meal in itself—loaded with crispy bacon, tender chicken, creamy avocado, hard-boiled eggs, juicy tomatoes, crumbled blue cheese, and a bold red wine vinaigrette, all beautifully arranged on a bed of fresh greens.

This salad is a powerhouse of nutrients and textures, making it not just a side dish but a complete, satisfying entrée. It’s colorful, customizable, and crowd-pleasing, which is why it continues to be one of America’s most cherished salad recipes.

Why I Love This Recipe

We love this recipe because it takes the traditional Cobb salad and elevates it into a truly satisfying, well-rounded meal. The combination of crisp lettuce, juicy tomatoes, creamy avocado, tender chicken, hard-boiled eggs, smoky bacon, and tangy blue cheese creates an unbeatable balance of flavors and textures.

Every bite is hearty, refreshing, and packed with variety, making it a salad that never feels boring. What makes it even more lovable is its versatility—you can enjoy it as a filling lunch, a light yet complete dinner, or serve it as an impressive main dish for guests.

Why It’s a Must-Try Dish

This salad is a must-try because it proves that a salad can be both incredibly satisfying and beautifully balanced. Packed with protein from chicken, eggs, and bacon, creamy richness from avocado and cheese, and freshness from crisp lettuce and juicy tomatoes, it offers a complete meal in one bowl.

Each bite is layered with different textures and flavors—crunchy, creamy, savory, and tangy—that keep it exciting from start to finish. Beyond its taste, it’s customizable and adaptable; you can prepare it for a quick weeknight dinner, a meal-prep option, or as an elegant dish to serve at gatherings.

Prep Time & Cooking Time:

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes (for bacon, chicken, and eggs)
• Total Time: 30 minutes

Calories

• Approximate Calories per Serving: 500–600 kcal
  (Depends on portion size and dressing quantity used.)

Ingredients:

For the Salad:

• 6 cups chopped romaine or mixed greens
• 1 cup cooked chicken breast (grilled, poached, or rotisserie), diced
• 4 slices bacon, cooked and crumbled
• 2 large eggs, hard-boiled and chopped
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
• ½ cup blue cheese, crumbled
• ¼ cup red onion, thinly sliced (optional)
• 2 tablespoons chopped chives (optional)
• Salt and pepper to taste

For the Classic Red Wine Vinaigrette:

• ¼ cup red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic, finely minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup extra virgin olive oil

Directions:

1. Make the Dressing:

1. In a bowl or jar, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
2. Slowly drizzle in olive oil while whisking until well combined and emulsified. Set aside.

2. Cook the Components:

1. Bacon: Cook in a skillet until crispy. Drain on paper towels and crumble.
2. Eggs: Hard-boil the eggs (10 minutes), cool in ice water, peel, and chop.
3. Chicken: Use pre-cooked or freshly cooked chicken breast. Dice or shred into bite-size pieces.

3. Chop Fresh Ingredients:

• Dice avocado, tomatoes, onions, and chives.
• Wash and dry the greens thoroughly.

4. Assemble the Salad:

1. Lay a bed of chopped greens on a large platter or individual salad plates.
2. Arrange toppings in neat rows: chicken, bacon, eggs, avocado, tomatoes, cheese, and onion.
3. Sprinkle chopped chives for a final fresh touch.

5. Dress and Serve:

• Drizzle with vinaigrette just before serving, or serve the dressing on the side.
• Season with salt and freshly cracked black pepper to taste.

How to Serve

• Serve chilled or at room temperature.
• Present in a large platter for an elegant centerpiece or in individual bowls for meal-prep lunches.
• Pair with crusty bread, soup, or a light wine like Sauvignon Blanc for a complete meal.

Additional Tips & Variations:

Tips:

• Toss salad just before serving to prevent sogginess.
• Use a salad spinner to get greens perfectly dry and crisp.
• Chill your serving platter for extra freshness in warm weather.

Variations:

• Vegetarian: Replace chicken with grilled tofu or chickpeas. Omit bacon.
• Keto-Friendly: Skip tomatoes or reduce them; use full-fat dressing.
• Dairy-Free: Use a dairy-free cheese or omit the cheese altogether.
• Spicy Twist: Add jalapeños or a spicy chipotle dressing.

Freezing & Storage

Storage:

• Store all ingredients separately in airtight containers for up to 3 days.
• Dressing lasts in the fridge for up to 1 week.
• Avocado should be sliced fresh; it browns quickly even with lemon juice.

Freezing:

• Not recommended. Fresh ingredients like lettuce, tomatoes, and avocado do not freeze well and lose texture when thawed.

Special Equipment Needed

• Sharp knife and cutting board
• Mixing bowls
• Salad spinner (optional but recommended)
• Small jar or whisk for dressing
• Large serving platter or salad bowl

Frequently Asked Questions (FAQ):

Q: Can I make this salad ahead of time?
A: Yes! Keep all components separate and assemble just before serving to keep everything fresh.

Q: What can I substitute for blue cheese?
A: Feta, goat cheese, shredded cheddar, or even gorgonzola work great.

Q: Can I use store-bought dressing?
A: Absolutely. Use a high-quality vinaigrette, ranch, or blue cheese dressing.

Q: Is this salad gluten-free?
A: Yes, as long as all ingredients (like bacon and dressing) are certified gluten-free.

Conclusion

The Classic Cobb Salad Supreme isn’t just a salad—it’s a celebration of flavor and nutrition. With its crisp greens, rich proteins, and tangy vinaigrette, it’s no wonder this salad has remained a staple on American tables for nearly a century. Whether you’re serving it at a dinner party, packing it for lunch, or simply craving a wholesome meal, this dish delivers satisfaction every time.

Try it once, and you’ll keep coming back for more.