The Eatingwell Cobb Salad

READY IN: 40mins
Recipe by Bev I Am

This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal.

Top Review by pattikay in L.A.

This salad is a nice blend of flavor, color and texture and the dressing is very good in its own right. I gave the blue cheese a try - that flavor is rather assertive, so if you're not a fan, you should skip it or try a different type of cheese - I think lots of other cheeses would work nicely as well, so pick your favorite! Thanks for a nice lunch, Bev!

Ingredients Nutrition


  1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
  2. Whisk in oil until combined.
  3. Place salad greens in a large bowl.
  4. Add half of the dressing and toss to coat.
  5. Divide salad greens among 4 plates.
  6. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
  7. Drizzle the salads with the remaining dressing.
  8. TIP:
  9. *Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  10. **To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
  11. Serves 4.

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