Cobb Salad with Blue Cheese Dressing

A hearty and satisfying salad that combines fresh greens, protein-rich ingredients, and a tangy blue cheese dressing. Perfect for utilizing leftovers and creating a filling meal without too much hassle.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Salad Base

4 cups Romaine or mixed greens Romaine stays crisp even after dressing.
2 cups Cooked chicken Grilled, baked, or rotisserie chicken works.
4 slices Crispy bacon Pre-cooked bacon is fine.
2 large Hard boiled eggs Cook to preferred doneness, 9-10 minutes recommended.
1 cup Cherry tomatoes Halved for the salad.
1 medium Avocado Diced for creaminess.
1/2 cup Blue cheese crumbles For both salad and dressing.
1/4 cup Red onion or chives Thinly sliced for bite.

Blue Cheese Dressing

1/2 cup Mayonnaise For dressing base.
1/2 cup Sour cream or Greek yogurt For added creaminess.
1/4 cup Buttermilk or milk Adjust to desired thickness.
1 tbsp Lemon juice For acidity.
1 clove Garlic Grated.
to taste Salt and pepper To season dressing.

Method

Preparation

Cook or warm the proteins. If cooking bacon, start with that and set it on paper towels. Prepare chicken as desired.
Boil the eggs for 9-10 minutes, then place in cold water for easier peeling.
Chop the toppings: halve tomatoes, dice avocado, thinly slice onion or chives, and crumble blue cheese.
In a bowl, mix mayonnaise, sour cream (or Greek yogurt), buttermilk, lemon juice, grated garlic, and season with salt and pepper to create dressing.
Add greens to a large bowl and arrange toppings in rows. Drizzle dressing on top or serve it on the side.

Notes

Keep greens separate from toppings when storing and dress only before serving to maintain crispness. Cut avocado last to prevent browning.