Ingredients

Salad

6 cups romaine lettuce, chopped

2 cups iceberg lettuce, chopped

2 cups cooked chicken breast, diced (grilled or roasted)

6 slices bacon, cooked and crumbled

2 hard-boiled eggs, chopped

1 large avocado, diced

1 cup cherry tomatoes, halved

1/2 cup blue cheese, crumbled

2 tablespoons fresh chives, finely sliced

Red Wine Vinaigrette

1/4 cup red wine vinegar

1/2 cup olive oil

1 teaspoon Dijon mustard

1 small garlic clove, minced

Salt and freshly ground black pepper, to taste

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Instructions

Prepare the dressing: Whisk together red wine vinegar, Dijon mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Set aside.

Assemble the base: Arrange the romaine and iceberg lettuce on a large platter or in a wide bowl.

Top the salad: Arrange chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat rows over the greens.

Finish: Drizzle with vinaigrette just before serving and garnish with fresh chives. Toss lightly or serve composed.

Notes

Cooking Tips

Cook bacon in the oven for even crispness and less mess.
Toss avocado with a little lemon juice to prevent browning.
Chill plates or bowls for a crisp, restaurant-style presentation.

Variations

Grilled Shrimp Cobb: Swap chicken for grilled shrimp.
Turkey Cobb: Use roasted turkey breast instead of chicken.
Lighter Version: Replace blue cheese with feta and use half the dressing.
Keto-Friendly: Skip tomatoes and use extra avocado and eggs.
Dressing Swap: Try classic French dressing or ranch for a different flavor profile.

Author: Emma
Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 38g
Carbohydrates: 12g
Fiber: 6g
Protein: 35g