Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Servings: four to six.

This delicious salad was supposedly named in 1937 for Bob Cobb, the owner of the Brown Derby restaurant in Hollywood. As the story goes, Cobb was ravenous one night and threw together this salad, which a friend loved and named for him. I especially like it with Balsamic Vinaigrette, but you can also try it with Creamy Black Pepper Dressing or Lemon Poppyseed Dressing.


  • 6 strips thickly sliced bacon
  • 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
  • Kosher salt and freshly ground black pepper
  • 10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio)
  • 1/2 large red onion, thinly sliced
  • 1 large tomato, cored, seeded, and chopped
  • 1 large ripe avocado, peeled and thinly sliced
  • 2/3 cup crumbled blue cheese, such as Roquefort
  • 2 hard-cooked eggs, peeled and quartered lengthwise
  • 1 large ear fresh corn, kernels sliced off
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup Balsamic Vinaigrette

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 270
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 120
  • Sodium (mg): 690
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Protein (g): 17


  • In a large skillet over medium heat, cook the bacon, turning once or twice, until evenly browned and fully crisped, about 7 minutes. Remove the pan from the heat and transfer the bacon to a plate lined with paper towels  to drain and cool; reserve the skillet with the bacon drippings. Open the chicken thighs and trim any excess fat; season with salt and pepper. Return the skillet with the drippings to medium-high heat. When the fat is hot, carefully add the thighs. Brown, turning once, until cooked through, about 4 minutes each side. Transfer the chicken to a plate to cool.
  • Toss the salad greens and onion in a large, shallow bowl. Cut the chicken into 1/2-inch slices and then into about 3/4-inch-long pieces. Crumble the bacon. Arrange the chicken, bacon, tomato, avocado, blue cheese, quartered eggs, and corn in single striped sections over the salad. At this point, you can cover the salad with a damp paper towel and plastic and refrigerate it for an hour or so. Just before serving, scatter the chopped parsley over the top. Sprinkle with salt and a few generous grinds of pepper.
  • Bring the salad to the table, drizzle with enough dressing to lightly coat the ingredients, about 1/2 cup. Toss and serve immediately, passing the rest of the dressing at the table.

Use pancetta instead of bacon. Add fresh basil or mint leaves to the mixed greens. Replace the blue cheese with feta.


Rate or Review

Reviews (2 reviews)

  • Krispie | 04/08/2019

    This was fantastic! I made it for a ladies dinner and offered both the creamy peppercorn as well as the balsamic dressing. It was devoured!

  • sfordscott | 06/14/2010

    This is the best Cobb salad recipe I have ever found. I have made it for my family at least four times a year ever since it first appeared in a 2002 issue. The balsamic vinaigrette is the best, with the creamy black pepper dressing a close second, depending on what mood you're in. I'm not a fan of the lemon peppercorn dressing.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.