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Packed with protein, color and crunch, this cobb salad is a filling and flavor-packed meal that works beautifully for lunch or dinner. Featuring chicken, bacon, eggs and creamy avocado, this dish also includes a zesty homemade garlic cilantro dressing that brings it all together. It’s perfect for using up leftover ham, and the combination of textures and flavors means every bite is satisfying. You’ll love how easy it is to make and how adaptable it can be.
This cobb salad is loaded with chicken, bacon, ham, avocado and eggs, and finished with a creamy garlic cilantro dressing. It’s hearty, colorful and always satisfying.
More salad recipes you might enjoy include Chinese chicken salad, tuna and potato salad or this unusual dill pickle salad recipe.
Why You’ll Love It
Protein-rich and filling: Perfect for lunch or dinner. It’s also dairy-free and gluten-free.
Great for leftovers: Especially ham or cooked chicken.
Bold flavors: From smoky bacon to tangy ranch.
Dairy free: Thanks to the creamy coconut milk dressing.
Customizable: You can tweak it based on what you have.
Cobb Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breast: Adds lean protein and a hearty texture.
Bacon: Smoky and crispy, bringing salt and crunch.
Garlic powder: Seasons the chicken with a savory note.
Ham: A great way to use leftovers and add extra protein.
Cherry tomatoes: Juicy bursts of flavor in every bite.
Avocado: Creamy texture and healthy fats.
Eggs: Classic cobb ingredient that adds richness.
Romaine lettuce: Crisp and fresh, the perfect base.
Yellow bell pepper: Sweet and crunchy.
Red onion: Adds sharp bite and color.
Cilantro: This herb brightens the creamy dressing.
Mayonnaise: Gives the dressing body and creaminess.
Coconut milk: Keeps the dressing dairy free.
Garlic and shallot: Add bold, aromatic flavor.
Apple cider vinegar: Brings tang and balance.
How to Make Cobb Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Boil and prep the eggs: Cook, chill, peel and dice.
Cook and chop the bacon: Fry, then crumble or slice.
Cook the chicken: Sauté with seasoning until browned.
Prepare the veggies: Wash, chop and organize in bowls.
Make the dressing: Blend herbs, then mix with remaining ingredients.
Assemble the salad: Arrange all ingredients over romaine.
Serve: Drizzle with dressing and enjoy.
Substitutions and Variations
Swap the protein: Use turkey or tofu instead of chicken or ham.
Try a different dressing: Use balsamic vinaigrette or Caesar.
Add cheese: Crumbled blue or feta work well.
Use a spring mix: Instead of romaine for more variety.
Serving Suggestions
With bread: Enjoy Irish soda bread, mushroom focaccia or garlic bread on the side.
With soup: Pair your cobb salad with taco soup or minestrone soup.
How to Store Cobb Salad
Store: This salad is best served fresh but you can prepare the ingredients ahead and combine later. Leftovers will be OK for a day in the refrigerator although the lettuce may get soggy.
Freeze: This recipe isn’t suitable for freezing.
Top Tips
Use chilled ingredients: For the best texture and freshness.
Slice evenly: So each bite has a balanced mix of ingredients.
Make the dressing ahead: It tastes even better after chilling.
Serve immediately: Once assembled so the lettuce stays crisp.
Dairy-Free Cobb Salad FAQs
No, it’s a little different as it’s dairy free and some of the ingredients are different. So, what goes into a classic cobb salad? There is an easy way to remember the ingredients, and that’s the acronym E-A-T-C-O-B-B. The letters stand for egg, avocado, tomato, chicken, onion, blue cheese, and bacon! Feel free to include any of those in your salad.
It was first created at Brown Derby in Hollywood, California, back in 1937. The name came from Robert Howard Cobb, who owned the restaurant. He threw a bunch of ingredients together one night and added French dressing. Fast forward to today and this salad is one of the best known anywhere!
Cobb Salad with Garlic Cilantro Ranch Recipe
Cobb Salad
Equipment
Ingredients
- 8 Slices bacon, chopped
- 1 Pound chicken breast, diced
- ½ Teaspoon garlic powder
- ½ Teaspoon salt
- 1 Cup ham, diced
- 1 Cup cherry tomatoes, halved
- 1 avocado, diced
- 4 eggs, hard boiled and diced
- 2 Heads romaine lettuce, chopped
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
For the Cilantro Ranch Dressing
- 1 Bunch cilantro, about 3 Tablespoons
- 1 Cup mayonnaise, dairy free if needed
- 1 Cup coconut milk
- 3 Cloves garlic
- ½ shallot, small, thinly sliced
- 1 Teaspoon apple cider vinegar
- ½ Teaspoon black pepper
- ¼ Teaspoon salt
Instructions
Boil the Eggs
- Add eggs to 3 inches of water and 1 Tablespoon vinegar in a saucepan and bring to a boil. Cook for 5 minutes.
- Remove eggs and place into an ice bath for at least 5 minutes. Peel eggs under running cold water. Dice eggs and set aside in a small bowl.
Cook the Bacon
- Cook the bacon in a skillet over medium high heat.
- Remove cooked bacon from the skillet and chop. Set aside. Keep bacon grease in the skillet for the next step.
Cook the Chicken
- Cut chicken breasts into 1-inch pieces. Season with garlic powder and salt.
- Add to the skillet and cook in the bacon grease, about 6 minutes. Set aside in a small bowl.
Prepare the Vegetables
- Wash and pat dry all produce. Cut cherry tomatoes in half. Cut the avocado in half, remove the pit, and dice. Thinly slice the bell pepper and red onion, then cut the thin slices in half. Set all aside into individual bowls.
- Chop romaine lettuce and add to a large salad bowl.
Make the Dressing
- Remove cilantro leaves from the stems and add to a food processor with shallot and garlic cloves. Puree for 10 seconds.
- Add to a small mixing bowl with mayo, coconut milk, apple cider vinegar, black pepper, and salt. Whisk well to combine.
Assemble the Cobb Salad
- Arrange meat and produce on a bed of lettuce in individual sections.
- Serve immediately with a drizzle of cilantro ranch.
Notes
Slice evenly: So each bite has a balanced mix of ingredients.
Make the dressing ahead: It tastes even better after chilling.
Serve immediately: Once assembled so the lettuce stays crisp.
Nutrition
If you’re looking for a satisfying and protein-packed meal, this cobb salad is the perfect choice. It combines fresh vegetables with savory meats and a rich, creamy dressing. You can easily tweak the ingredients to match your preferences or use up leftovers from the fridge. Whether served for lunch, dinner or as part of a potluck spread, this salad is sure to be a hit. Try it with the homemade dressing and see why it’s such a favorite.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This recipe is loved by all—easy to make and packed with flavor!
That dressing took this salad to the next level. It was heaven in every bite!
This recipe was a breeze to make and tasted fantastic. Not a single bite was left!
That dressing brings the flavors perfectly together!
Cobb is my favorite salad! this dressing sounds very yummmm.