If you’re in the mood for a salad that’s as hearty as a meal and bursting with flavors that just sing together, you’re gonna flip over this Easy Cobb Salad with Bacon and Avocado Recipe. Trust me, whether it’s a quick lunch or a casual dinner party dish, this salad always steals the show. It’s loaded with crispy bacon, creamy avocado, perfectly cooked eggs, and that zingy homemade vinaigrette that ties it all together. Keep reading because I’m sharing all my tips so you can nail this every single time.
Why You’ll Love This Recipe
- Super Easy to Make: Baking the bacon and boiling eggs in one go simplifies prep and saves you time.
- Crowd-Pleaser: This salad’s got a little bit of everything, so it’s great for serving friends or family.
- Customizable: Swap cheeses or proteins easily to suit your taste or what’s in your fridge.
- Fresh & Flavorful: Homemade vinaigrette brightens up the salad, making it refreshing and delicious every bite.
Ingredients & Why They Work
This Easy Cobb Salad with Bacon and Avocado Recipe is all about balanced flavors and textures. Crisp bacon adds a smoky crunch, creamy avocado softens each bite, and the vinaigrette brightens everything up. When shopping, choose ripe but firm avocados, crisp lettuce, and fresh eggs for the best results.
- Bacon: Baking bacon on a foil-lined sheet tray cooks it evenly and less messily than frying.
- Eggs: Hard-boiling and then shocking in ice water makes peeling a breeze and gives perfectly cooked yolks.
- Romaine Lettuce: Sturdy enough to hold the toppings and dressing without wilting.
- Rotisserie Chicken: A great shortcut that adds hearty protein and rich flavor.
- Grape Tomatoes: Their sweetness balances the savory bacon and sharp cheese.
- Red Onion: Thin slices add a subtle bite; rinsing reduces the harshness.
- Avocado: Creamy texture complements crisp ingredients perfectly.
- Blue Cheese or Cheddar: Adds tang or sharpness depending on your preference—try both to see what you love.
- Vinaigrette Dressing: Homemade dressing with Dijon mustard and lemon juice pulls all the salad’s flavors together beautifully.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love making this Easy Cobb Salad with Bacon and Avocado Recipe my own by switching up the cheeses and proteins depending on what I have at home. You can totally customize it to match your cravings or dietary needs—and I encourage you to do just that!
- Vegetarian Variation: Swap chicken for grilled mushrooms or chickpeas for a satisfying meat-free version.
- Dressing Swap: Ranch works beautifully if you prefer a creamier dressing; I’ve done both and honestly, it’s great either way.
- Seasonal Twist: Add diced cucumbers or corn in summer, or roasted beets in the fall for added color and depth.
Step-by-Step: How I Make Easy Cobb Salad with Bacon and Avocado Recipe
Step 1: Get that bacon perfectly crispy in the oven
Preheat your oven to 400°F and line a rimmed baking sheet with foil — this makes cleanup super simple. Lay the bacon strips flat, making sure they’re not overlapping so they crisp evenly. Bake for about 20 minutes depending on thickness. I usually start checking at 12 minutes; it’s ready when it’s golden and crisp but not burned. Drain on paper towels then chop into bite-sized pieces. Pro tip: Don’t toss that bacon grease—it’s amazing for roasting veggies later!
Step 2: Perfectly hard-boiled eggs every time
Bring a pot with 1 inch of water to a boil over medium-high heat. Carefully lower in your eggs, cover, and set a timer for 14 minutes—this recipe gives you creamy, not chalky, yolks. Once time’s up, plunge the eggs straight into a bowl of ice water and let them chill for 15 minutes. This ice bath helps with peeling, which I know can be the biggest pain. Peel gently, then chop roughly for that perfect Cobb salad texture.
Step 3: Assemble your salad like a pro
Start by spreading your chopped romaine lettuce in a big bowl or divide it among plates. Arrange your chicken, bacon, eggs, tomatoes, red onions, avocado, and cheese in neat rows or clusters on top. It looks gorgeous and lets everyone grab their favorite bites. I always add the avocado last to keep it fresh and bright—nobody wants brown mush!
Step 4: Whisk up the vinaigrette dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified. I like making this ahead and chilling it so it’s extra refreshing. Just before serving, drizzle generously over your salad and toss gently. The dressing adds a zesty punch that balances all those rich toppings perfectly.
Pro Tips for Making Easy Cobb Salad with Bacon and Avocado Recipe
- Bacon Baking Trick: Use the foil lining to save yourself clean-up time, and keep an eye at the end so bacon doesn’t burn.
- Eggs Ice Bath: Cooling eggs immediately after boiling makes peeling smooth and painless—a game changer!
- Dressing Freshness: Whisk your vinaigrette just before serving to keep flavors bright and lettuce crisp.
- Avocado Timing: Add diced avocado only right before serving to avoid that dreaded browning.
How to Serve Easy Cobb Salad with Bacon and Avocado Recipe
Garnishes
My go-to garnishes here are a sprinkle of freshly chopped parsley or chives, and sometimes a few extra crumbles of blue cheese for that tangy pop. It just makes everything look so inviting and adds a fresh herbaceous finish that I crave.
Side Dishes
I love pairing this salad with a warm baguette or crispy garlic bread—something to scoop up that vinaigrette and nibble on while you enjoy the salad. For a heartier meal, creamy tomato soup or a chilled glass of white wine are perfect companions.
Creative Ways to Present
For special occasions, I like to serve this salad in clear glass bowls to show off all the colorful layers. Another fun idea is plating it as a composed salad on large platters with rows of each ingredient separated—guests love jumping in and making their own combinations!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad and dressing separate if possible. Store the salad toppings in an airtight container and the vinaigrette in a small jar or bottle. This keeps the lettuce crisp and the avocado from browning too quickly.
Freezing
This Easy Cobb Salad with Bacon and Avocado Recipe isn’t the best candidate for freezing because of the fresh veggies and avocado. I recommend freezing just the cooked chicken or bacon if you want to prep ahead and then assemble the salad fresh when ready.
Reheating
If you want to warm leftovers, reheat the chicken and bacon separately in a skillet or microwave, then toss with fresh greens and dressing. That way you avoid soggy salad and enjoy that crisp bacon texture again.
FAQs
-
Can I make the Easy Cobb Salad with Bacon and Avocado Recipe ahead of time?
Absolutely! Just prepare the ingredients like bacon, eggs, chicken, and vinaigrette ahead, but keep lettuce and avocado separate until serving to keep everything fresh and crisp.
-
What’s the best way to keep avocado from browning in the salad?
Add diced avocado right before serving and toss with lemon juice or dressing. If prepping earlier, store avocado separately with a little lemon juice and plastic wrap pressed onto its surface.
-
Can I substitute the chicken with another protein?
Yes! Grilled shrimp, turkey, tofu, or even chickpeas work beautifully. This recipe is very versatile and invites your favorite protein.
-
How do I make the vinaigrette dressing if I don’t have Dijon mustard?
You can substitute Dijon with yellow mustard or even just a bit of extra lemon juice and honey for balance. The dressing will still be delicious and bright.
Final Thoughts
This Easy Cobb Salad with Bacon and Avocado Recipe holds a sweet spot in my kitchen rotation because it feels like a complete, fresh meal every single time. It’s simple enough for a weeknight but impressive enough for guests, and that’s a hard combo to find! I hope you enjoy making it as much as I do—don’t be shy to tweak it your way and make it your own. Happy cooking!
Print
Easy Cobb Salad with Bacon and Avocado Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A classic Cobb Salad featuring crispy bacon, hard-boiled eggs, fresh romaine, rotisserie chicken, grape tomatoes, red onion, avocado, and blue cheese, all tossed in a zesty homemade vinaigrette dressing.
Ingredients
Vinaigrette Dressing
- 2/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp honey
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Salad
- 8 slices bacon
- 4 large eggs
- 1 large head romaine lettuce, chopped into bite size pieces
- 2 1/2 cups cooked rotisserie chicken, chopped
- 1 1/2 cups grape tomatoes, halved
- 1/2 small red onion, thinly sliced (1/3 cup)
- 1 large avocado, diced
- 3 oz blue cheese, crumbled (or 1 cup shredded cheddar cheese)
Instructions
- Prepare the Bacon: Preheat the oven to 400 degrees Fahrenheit and line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay the bacon strips in a single layer on the sheet and bake until crisp, about 20 minutes depending on thickness. Drain the cooked bacon on paper towels then chop into pieces.
- Cook the Eggs: Add 1 inch of water to a 4-quart pot or saucepan and bring to a boil over medium-high heat. Gently add the eggs, cover with a lid, and cook for 14 minutes. Immediately transfer the eggs to a bowl of ice water and let rest for 15 minutes. Peel the eggs and chop them into bite-sized pieces.
- Assemble the Salad: Place the chopped romaine lettuce into a large salad bowl or divide among five serving plates. Top evenly with chopped bacon, eggs, grape tomatoes, thinly sliced red onion, diced avocado, chopped rotisserie chicken, and crumbled blue cheese or shredded cheddar cheese.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, honey, garlic, salt, and freshly ground black pepper until emulsified.
- Serve: Drizzle the vinaigrette dressing over the salad just before serving to keep the lettuce crisp and fresh. Toss gently if desired and enjoy immediately.
Notes
- Use chilled dressing for a refreshing salad experience.
- Rinse chopped lettuce thoroughly and spin dry to ensure the dressing clings well.
- Add dressing right before serving to prevent lettuce from wilting.
- Dice avocado just before serving to avoid browning.
- To mellow red onion’s sharpness, rinse sliced onion under cold water and drain well before adding to salad.
Nutrition
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 12 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 250 mg
