This Main Dish Cobb Salad is a perfect meal for an early spring Sunday evening. A salad of epic proportions; the Cobb Salad has bacon, rotisserie chicken, avocado, eggs, tomatoes, and gorgonzola. Dressed in a simple red wine vinaigrette. We love a big salad at the Djalali House, sometimes it’s just for convenience, but sometimes, like today, it’s just a great idea to make a main dish salad.
Main Dish Cobb Salad Ingredients
- 1 Head Romaine lettuce (or 2 Romaine hearts), chopped into bite-size pieces
- 6 strips of Cooked Bacon, chopped into bite-size pieces
- 1-2 Rotisserie Chicken Breasts, chopped into bite-size pieces
- 4 Hard Boiled Eggs, peeled and quartered lengthwise
- 1 Avocado, halved, pitted, and sliced into thin strips
- 10 Grape or Cherry Tomatoes, halved lengthwise
- Gorgonzola Cheese, crumbled
- 2 tbsp. Finely Chopped Chives
- Jacobsen Flaky Finishing Salt
- Fresh Cracked Black Pepper
Dressing
- 1/2 cup Red Wine Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 1 tbsp. Dijon Mustard
How to Prepare Main Dish Cobb Salad
Prep
To start, I baked off a package of bacon and boiled four eggs. I made 9-minute eggs, because I like the yolks to be cooked through, but still moist and creamy. Once cooked and cooled, I roughly chopped the bacon into bite-size pieces. I used only one breast for the salad, chopping it into bite-size pieces. Once the chicken and bacon were prepped, I chopped, washed, and spun the two romaine hearts.
Step 1
In a wide, shallow serving bowl, arrange chopped romaine in an even layer.
Step 2
Working in vertical rows, add each prepped ingredient, working from the outer edges of the bowl, to the center.
Step 3
Top the whole salad with gorgonzola pieces and sprinkle chives over the salad.
Step 4 – Dressing
Add vinegar, oil, and Dijon to a wide mouth Mason jar, tighten the lid, and vigorously shake until well emulsified. This is a very simple dressing and you can swap the red wine vinegar for Balsamic or apple cider vinegar for your Main Dish Cobb Salad if you prefer.
Step 5
Pour 1/2 cup of dressing evenly over the salad. Finish with flaky finishing sea salt and fresh cracked black pepper.
These are classic Main Dish Cobb Salad ingredients, but the ratios are completely up to you. Just try to create a balanced salad. I hope you give this salad a try, it’s really satisfying and so perfect for an early spring supper. If you’re looking for another easy recipe perfect for spring, try my Curried Chicken Salad Wraps. Thank you all for joining me today, have a wonderful day! Take care and be well, xo Kelly
Key Equipment Used for the Main Dish Cobb Salad
- 1 Head Romaine lettuce or 2 Romaine hearts, chopped into bite-size pieces
- 6 strips of Cooked Bacon chopped into bite-size pieces
- 1-2 Rotisserie Chicken Breasts chopped into bite-size pieces
- 4 Hard Boiled Eggs peeled and quartered lengthwise
- 1 Avocado halved, pitted, and sliced into thin strips
- 10 Grape or Cherry Tomatoes halved lengthwise
- Gorgonzola Cheese crumbled
- 2 tbsp. Finely Chopped Chives
- Jacobsen Flaky Finishing Salt
- Fresh Cracked Black Pepper
Dressing
- 1/2 cup Red Wine Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 1 tbsp. Dijon Mustard
-
In a wide, shallow serving bowl, arrange chopped romaine in an even layer.
-
Working in vertical rows, add each prepped ingredient, working from the outer edges of the bowl, to the center.
-
Top the whole salad with gorgonzola pieces and sprinkle chives over the salad.
Dressing
-
Add vinegar, oil, and Dijon to a jar, tighten the lid, and vigorously shake until well emulsified.
-
Pour 1/2 cup of dressing evenly over the salad. Finish with flaky finishing sea salt and fresh cracked black pepper.
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