🥗 Cobb salad

Name: Cobb salad
Total time: 30 min
Yield: 2
Cuisine: United States · Los Angeles
Ingredients: 1 head romaine or iceberg lettuce, chopped; 2 chicken breasts (about 300 g); 4 rashers bacon; 2 eggs; 1 ripe avocado, diced; 2 tomatoes, diced; 60 g blue cheese, crumbled; 3 tbsp olive oil, 1 tbsp vinegar, salt, pepper

Origin: United States · Los Angeles

630kcal

per serving · 350 g

180kcal

per 100 g

46 gProtein13 g / 100 g

42 gFat12 g / 100 g

18 gCarbs5 g / 100 g

Cobb salad is a hearty American main-course salad arranged in neat rows over chopped lettuce: grilled chicken, crisp bacon, hard-boiled egg, avocado, tomato and crumbled blue cheese. The mix of crunchy greens, salty bacon, creamy avocado and sharp cheese makes it a full meal. It is usually tossed with a simple vinaigrette at the table.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein13 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: chicken, bacon

Not veganbecause of: chicken, bacon, egg, blue cheese

Contains porkbecause of: bacon

Contains dairybecause of: blue cheese

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

lettucechickenbaconeggavocadotomatoblue cheese

Recipe

2 servings30 min

Ingredients

1 head romaine or iceberg lettuce, chopped
2 chicken breasts (about 300 g)
4 rashers bacon
2 eggs
1 ripe avocado, diced
2 tomatoes, diced
60 g blue cheese, crumbled
3 tbsp olive oil, 1 tbsp vinegar, salt, pepper

Method

Hard-boil the eggs for 10 minutes, cool and chop.
Season the chicken and grill or pan-fry it for 5–6 minutes per side, then slice or dice.
Fry the bacon until crisp, drain and crumble.
Spread the lettuce on a platter and arrange the chicken, bacon, egg, avocado, tomato and blue cheese in rows on top.
Whisk the oil, vinegar, salt and pepper and pour over just before serving.

How to make it lighter

Bacon, cheese and avocado carry most of the fat: halve the bacon and blue cheese for a much lighter bowl.
Dress with 1 tbsp oil per two portions — 1 tbsp oil ≈ 120 kcal.
Add extra lettuce and tomato and keep the chicken portion generous for a filling, lighter plate.

History

The salad is usually credited to the Brown Derby restaurant in Hollywood in the 1930s and named after its owner, Robert Cobb; the story goes that it was improvised from leftovers. It has since become a standard on American diner and restaurant menus.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →