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Chopped Cobb Salad

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A hearty and colorful chopped salad loaded with grilled chicken, crispy bacon, creamy avocado, hard‑boiled eggs, tomatoes, blue cheese, and crisp romaine—tossed in a tangy red wine vinaigrette.

Ingredients

Scale
  • 6 cups romaine lettuce, chopped
  • 2 cups cooked chicken breast, diced or shredded
  • 6 slices bacon, cooked crisp and chopped
  • 2 avocados, diced
  • 4 hard‑boiled eggs, peeled and chopped
  • 1½ cups cherry tomatoes, quartered
  • 1 cup canned corn kernels (or fresh)
  • ½ cup blue cheese crumbles (or feta)
  • 2 green onions, thinly sliced
  • 1/3 cup red wine vinaigrette (recipe below)

Instructions

  1. Cook bacon until crispy; drain on paper towels and chop once cool.
  2. Hard‑boil eggs, cool, peel, and chop; set aside.
  3. In a large bowl, layer or combine romaine, chicken, bacon, avocado, eggs, tomatoes, corn, blue cheese, and green onions.
  4. In a small bowl, whisk together dressing ingredients: 3 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, salt and pepper to taste.
  5. Pour vinaigrette over salad and toss gently to combine.
  6. Serve immediately, or chill up to 2 hours before serving to meld flavors.

Notes

  • Prep ahead: Cook bacon and eggs in advance; add avocado just before serving to avoid browning.
  • Protein swap: Use grilled shrimp, turkey bacon, or smoked salmon instead of chicken.
  • Cheese option: Substitute blue cheese with crumbled feta or goat cheese.
  • Diet tweak: Make it vegetarian by omitting chicken and bacon, and doubling eggs or avocado.
  • Storage: Best eaten fresh; leftovers keep 1–2 days with dressing stored separately.

Nutrition

Find it online: https://ukfinda.com/chopped-cobb-salad/