Cobb Salad

The Cobb salad was invented by the owner of the Brown Derby Restaurant in Hollywood back in the 30’s, so they say (who are they??)

A recipe born from necessity… what’s in the fridge to eat?

Some chicken, some bacon, hard cooked eggs, avocado, cheese… bam!

A little bit of salad trivia for you

This is a great meal to prep ahead and assemble when you’re ready to serve

I’m making the Cobb salad for four people as a main meal. I’ve cut up 2 heads of romaine lettuce, 2 cups of leftover chicken, 8 hard cooked eggs, one small onion, 2 avocados, 3 tomatoes, 1/2 pound of bacon, blue and cheddar cheeses

Just  a note – I’m pretty sure blue cheese is the traditional cheese to use in Cobb salad, but our house is blue cheese divided.  Two of us love it and two of us don’t  🙂

Another note – I’m using leftover chicken from Chicken Souvlaki that we made earlier in the week.  A great use of leftovers!

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Since I like the eggs to be cut uniformly, I use the egg slicer to cut lengthwise then across to make evenly sized pieces

I’ve arranged all of the ingredients on a platter for a nice presentation and let everyone dig in!

Thank you Mr. Cobb!  We love your delicious salad idea!


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Simply Sundays! ~ Cobb Salad

  • Servings: 4
  • Difficulty: Easy
  • Print


2 heads of romaine lettuce

2 cups of leftover chicken, cubed

2 avocados, cubed

8 hard cooked eggs, sliced

one small onion, diced

3 tomatoes, diced

1/2 pound of cooked bacon

Blue cheese

Cheddar cheese, if desired

Favorite salad dressing


Cut 2 heads of romaine lettuce into bite sized pieces, cube chicken & avocado, slice hard cooked eggs, dice onion and tomatoes and crumble cooked bacon

Assemble ingredients on a platter

Serve with blue and/or cheddar cheese and your favorite dressing

Tools used to make this recipe

KitchenAid Egg Slicer

© Simply Sundays 2016
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