18 Delicious Cobb Salad Recipes Amazing

You’re in for a treat! The Cobb salad, with its vibrant layers of fresh greens, juicy tomatoes, crispy bacon, and creamy avocado, is a timeless favorite that never fails to delight. Whether you’re craving a light lunch or a hearty dinner, our roundup of 18 delicious variations will inspire your next meal. Dive in and discover the perfect Cobb salad recipe to satisfy your taste buds today!

Classic Cobb Salad with Homemade Dressing

Kickstart your salad game with this Classic Cobb Salad that’s as fun to assemble as it is to devour. Packed with vibrant colors and textures, it’s the perfect dish to trick yourself into eating healthy while feeling like you’re indulging.

Ingredients

• For the salad:
  • 6 cups chopped romaine lettuce
  • 2 hard-boiled eggs, chopped
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese
  • 1/2 cup cooked bacon, chopped
  • 1/2 cup cooked chicken breast, diced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, layer the chopped romaine lettuce as the base.
2. Arrange the chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, crumbled blue cheese, chopped bacon, and diced chicken breast in neat rows on top of the lettuce for that Instagram-worthy presentation.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
4. Drizzle the dressing over the salad just before serving to keep everything crisp. Tip: Serve the dressing on the side if you’re meal prepping to avoid soggy greens.
5. Toss the salad gently at the table to mix all the ingredients and dressing together. Tip: Use salad servers to toss for an even distribution of dressing without bruising the delicate ingredients.

This Classic Cobb Salad is a symphony of creamy, crunchy, and tangy flavors that play well together. Serve it in a clear bowl to show off the layers, or pack it for a picnic where it’s sure to be the star of the show.

Avocado Cobb Salad with Lemon Vinaigrette

Get ready to dive fork-first into a bowl of pure delight with this Avocado Cobb Salad, where every bite is a crunchy, creamy, tangy symphony. Perfect for those days when you want to eat your feelings in the most nutritious way possible.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 avocado, diced
  • 2 hard-boiled eggs, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled blue cheese
  • 2 strips cooked bacon, crumbled
  • 1/4 cup diced red onion
• For the lemon vinaigrette:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, layer the chopped romaine lettuce as the base.
2. Arrange the diced avocado, chopped hard-boiled eggs, halved cherry tomatoes, crumbled blue cheese, crumbled bacon, and diced red onion in rows on top of the lettuce for that Instagram-worthy Cobb salad look.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
4. Drizzle the lemon vinaigrette over the salad just before serving. Tip: Dress the salad right before eating to keep the lettuce crisp and the avocado from browning.
5. Toss the salad gently to combine all the ingredients and coat them with the dressing. Tip: Use salad servers to toss the salad without breaking the delicate ingredients.

Dig into this Avocado Cobb Salad and let the creamy avocado and tangy lemon vinaigrette take your taste buds on a joyride. Serve it in a clear bowl to show off those vibrant layers, or pack it for a picnic where it’s sure to steal the spotlight.

Grilled Chicken Cobb Salad with Bacon

Get ready to toss your salad expectations out the window because this Grilled Chicken Cobb Salad with Bacon is about to become your new obsession. Packed with smoky flavors and crunchy goodness, it’s the perfect dish to impress your taste buds and your Instagram followers.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the salad: 6 cups romaine lettuce (chopped), 1 avocado (sliced), 2 hard-boiled eggs (quartered), 1 cup cherry tomatoes (halved), 4 slices bacon (cooked and crumbled), 1/2 cup blue cheese (crumbled)
• For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Rub the chicken breasts with olive oil, then season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken cooks, whisk together all the dressing ingredients in a small bowl until well combined.
5. In a large bowl, combine the romaine lettuce, avocado, eggs, cherry tomatoes, bacon, and blue cheese.
6. Add the sliced grilled chicken on top of the salad.
7. Drizzle the dressing over the salad and toss gently to combine.

Every bite of this salad is a delightful mix of creamy, crunchy, and smoky flavors. Serve it in a large, rustic bowl for a family-style meal or plate it individually for a more elegant presentation.

Vegetarian Cobb Salad with Hard-Boiled Eggs

Oh, the vegetarian Cobb salad—where crunch meets creamy and every forkful is a little party in your mouth. This isn’t just a salad; it’s a symphony of textures and flavors that even the most devout meat-eaters will secretly adore.

Ingredients

• For the base: 6 cups chopped romaine lettuce, 1 cup cherry tomatoes (halved), 1 avocado (diced), 1/2 cup crumbled blue cheese, 4 hard-boiled eggs (quartered)
• For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. In a large bowl, layer the chopped romaine lettuce as the base of your salad.
2. Artfully arrange the cherry tomatoes, diced avocado, crumbled blue cheese, and quartered hard-boiled eggs on top of the lettuce. Tip: For a visually stunning salad, place each ingredient in its own section.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
4. Drizzle the dressing over the salad just before serving. Tip: To keep the salad crisp, add the dressing right before eating.

This vegetarian Cobb salad is a textural dream—creamy avocado and blue cheese play off the crisp lettuce and juicy tomatoes, while the hard-boiled eggs add a satisfying richness. Serve it in a clear bowl to show off those gorgeous layers, or pack it for a picnic and watch it disappear before your eyes.

Southwestern Cobb Salad with Chipotle Dressing

Picture this: a salad that packs as much punch as a Friday night out but is as easy to throw together as your excuses for not going to the gym. That’s right, we’re diving fork-first into a dish that’s a fiesta in a bowl, no sombrero required.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 cup diced cooked chicken breast
  • 1/2 cup diced avocado
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/4 cup crumbled blue cheese
  • 1/4 cup diced tomatoes
  • 1/4 cup diced red onion
• For the dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions

1. In a large bowl, combine the romaine lettuce, chicken breast, avocado, black beans, corn, blue cheese, tomatoes, and red onion.
2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle powder, garlic powder, and salt until smooth.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this Southwestern Cobb Salad is a crunchy, creamy, smoky delight that’ll have you questioning why salads ever got a bad rap. Serve it up in a giant tortilla bowl for an edible dish situation, or keep it classy with a fork—no judgment here.

Keto Cobb Salad with Avocado and Blue Cheese

Mmm, who said eating healthy has to be boring? Dive fork-first into this Keto Cobb Salad with Avocado and Blue Cheese, where every bite is a creamy, crunchy, and utterly delicious rebellion against bland diet food.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1/2 cup diced avocado
  • 1/4 cup crumbled blue cheese
  • 2 hard-boiled eggs, chopped
  • 1/4 cup cooked, chopped bacon
  • 1/4 cup diced chicken breast
  • 1/4 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the romaine lettuce, avocado, blue cheese, hard-boiled eggs, bacon, chicken breast, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined. Tip: For a smoother dressing, blend the ingredients for a few seconds.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the lettuce crisp.
4. Serve immediately, ensuring each plate gets a generous amount of all the goodies. Tip: For an extra keto-friendly crunch, sprinkle some crushed pork rinds on top.

Absolutely bursting with flavors and textures, this salad is a keto dream come true. The creamy avocado and blue cheese play off the crispy bacon and fresh veggies, making it a dish that’s as fun to eat as it is nutritious. Try serving it in a mason jar for a picnic-ready twist!

Summer Cobb Salad with Fresh Berries

Get ready to toss your salad spoons in the air because this Summer Cobb Salad with Fresh Berries is about to become your go-to dish for those scorching days when the sun won’t quit. It’s like a party in your mouth where everyone’s invited, especially the berries, because they’re the life of the party.

Ingredients

• For the salad: 6 cups chopped romaine lettuce, 1 cup diced cooked chicken breast, 1/2 cup crumbled blue cheese, 1/2 cup halved strawberries, 1/2 cup blueberries, 1/4 cup chopped walnuts, 2 hard-boiled eggs, sliced
• For the dressing: 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, salt and pepper to taste

Instructions

1. In a large bowl, combine the romaine lettuce, diced chicken, blue cheese, strawberries, blueberries, and walnuts. Toss gently to mix.
2. Arrange the sliced hard-boiled eggs on top of the salad for that classic Cobb look.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
4. Drizzle the dressing over the salad just before serving to keep everything crisp and fresh.
5. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.
6. Tip: If you’re meal prepping, keep the dressing separate and add it right before eating to prevent soggy greens.
7. Tip: For a vegetarian version, skip the chicken and add more eggs or avocado for protein.

Vibrant and bursting with flavors, this salad is a symphony of textures from the creamy blue cheese to the juicy berries and crunchy walnuts. Serve it in a clear bowl to show off its rainbow of colors, or pack it for a picnic and watch it disappear faster than sunscreen in July.

Asian-Inspired Cobb Salad with Sesame Dressing

Today’s the day we ditch the boring salad routine and jazz things up with a twist that’ll have your taste buds doing the tango. Introducing an Asian-inspired Cobb salad that’s anything but basic, dressed to impress with a sesame dressing that’s downright addictive.

Ingredients

• For the salad: 6 cups chopped romaine lettuce, 1 cup shredded red cabbage, 1 cup edamame, 1 avocado sliced, 1/2 cup shredded carrots, 1/4 cup chopped green onions, 1/4 cup cilantro leaves, 2 hard-boiled eggs quartered, 1 cup cooked and shredded chicken breast
• For the sesame dressing: 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, 1 clove garlic minced, 1 tbsp sesame seeds

Instructions

1. In a large bowl, combine romaine lettuce, red cabbage, edamame, avocado, carrots, green onions, and cilantro leaves. Tip: For extra crunch, add the cabbage last.
2. Arrange the hard-boiled eggs and shredded chicken breast on top of the salad. Tip: Warm the chicken slightly for a cozy contrast to the crisp veggies.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until well combined. Tip: For a smoother dressing, blend the ingredients for 10 seconds.
4. Drizzle the sesame dressing over the salad and sprinkle with sesame seeds.

Fresh, vibrant, and packed with a punch of flavors, this salad is a symphony in every bite. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer.

Seafood Cobb Salad with Shrimp and Crab

Ready to dive fork-first into a salad that’s as fun to make as it is to eat? Our Seafood Cobb Salad with Shrimp and Crab is a playful twist on the classic, packed with flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• For the salad:
  • 1 lb shrimp, peeled and deveined
  • 1/2 lb crab meat, shredded
  • 4 cups mixed greens
  • 2 hard-boiled eggs, sliced
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup blue cheese, crumbled
  • 4 strips bacon, cooked and crumbled
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Season the shrimp with salt and pepper, then grill for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
3. In a large bowl, combine the mixed greens, hard-boiled eggs, avocado, cherry tomatoes, blue cheese, and bacon.
4. Add the grilled shrimp and shredded crab meat to the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing. Tip: For a smoother dressing, emulsify the ingredients by slowly adding the oil while whisking.
6. Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Just like that, you’ve got a salad that’s a symphony of textures—creamy avocado, crisp bacon, and tender seafood, all harmonized by that zesty dressing. Serve it in a giant bowl for family-style feasting or plate it up fancy for your next dinner party.

Healthy Cobb Salad with Turkey and Low-Fat Dressing

Unbelievably, we’ve found a way to make the classic Cobb salad not only healthier but also packed with flavors that’ll make your taste buds do a happy dance. Say hello to our ‘Healthy Cobb Salad with Turkey and Low-Fat Dressing’ – it’s like the original decided to hit the gym and came out looking (and tasting) even better.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 cup diced turkey breast
  • 1 hard-boiled egg, chopped
  • 1/2 avocado, diced
  • 1/4 cup crumbled low-fat feta cheese
  • 1/4 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the romaine lettuce, diced turkey breast, chopped hard-boiled egg, diced avocado, crumbled low-fat feta cheese, and halved cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Tip: For a smoother dressing, you can blend the ingredients for a few seconds.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the salad crisp.
4. Serve immediately and enjoy the crunch of fresh veggies paired with the creamy avocado and tangy dressing. Tip: For an extra protein boost, add a handful of chickpeas or grilled chicken.

Ready to dig in? This salad is a textural masterpiece – crisp, creamy, and everything in between. Serve it in a hollowed-out avocado for an Instagram-worthy presentation that tastes as good as it looks.

BBQ Chicken Cobb Salad with Corn and Black Beans

Zesty and zippy, this BBQ Chicken Cobb Salad is your ticket to a flavor-packed meal that’s as fun to make as it is to devour. Perfect for those days when you crave something hearty yet fresh, this dish is a playful twist on the classic Cobb, with smoky BBQ chicken, sweet corn, and hearty black beans stealing the show.

Ingredients

• For the BBQ Chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup BBQ sauce
  • 1 tbsp olive oil
• For the Salad:
  • 6 cups chopped romaine lettuce
  • 1 cup cooked corn kernels
  • 1 cup black beans, rinsed and drained
  • 1/2 cup diced avocado
  • 1/4 cup crumbled blue cheese
  • 2 hard-boiled eggs, sliced
  • 1/4 cup diced red onion
• For the Dressing:
  • 1/4 cup ranch dressing
  • 1 tbsp BBQ sauce

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to get those perfect grill marks.
4. During the last 2 minutes of grilling, brush the chicken with BBQ sauce on both sides.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
6. While the chicken rests, arrange the romaine lettuce on a large platter.
7. Top the lettuce with rows of corn, black beans, avocado, blue cheese, eggs, and red onion.
8. Slice the BBQ chicken and place it on top of the salad.
9. In a small bowl, whisk together the ranch dressing and BBQ sauce. Drizzle over the salad or serve on the side. Tip: For a thinner dressing, add a teaspoon of water at a time until you reach your desired consistency.
10. Serve immediately and enjoy the crunch of fresh veggies, the creaminess of avocado, and the smoky sweetness of BBQ chicken in every bite. Tip: For an extra kick, sprinkle some crushed red pepper flakes on top.

Lusciously layered with textures and flavors, this BBQ Chicken Cobb Salad is a meal that’s as visually stunning as it is delicious. Try serving it in a clear bowl to show off all the colorful layers, or pack it for a picnic where it’s sure to be the star of the show.

Greek Cobb Salad with Feta and Olives

Picture this: a salad that’s like a vacation to the Greek Isles, but without the passport drama. Our Greek Cobb Salad with Feta and Olives is a vibrant, flavor-packed dish that’ll make your taste buds dance the Zorba.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 hard-boiled eggs, quartered
  • 1 avocado, sliced
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion.
2. Scatter the Kalamata olives and crumbled feta cheese over the salad mixture.
3. Arrange the hard-boiled eggs and avocado slices on top for that Instagram-worthy presentation.
4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until well combined.
5. Drizzle the dressing over the salad just before serving to keep everything crisp.
6. Toss the salad gently to ensure every bite is dressed to perfection.

This salad is a symphony of textures, from the creamy avocado to the salty pop of the feta. Serve it with a side of warm pita bread for a meal that’s as satisfying as it is colorful.

Buffalo Chicken Cobb Salad with Blue Cheese Dressing

Let’s face it, salads can be a snooze-fest, but not this one! Our Buffalo Chicken Cobb Salad with Blue Cheese Dressing is here to kick your taste buds into high gear with its fiery buffalo chicken and cool, creamy blue cheese dressing. It’s the perfect dish for when you’re craving something hearty yet healthy, and let’s be honest, who isn’t?

Ingredients

• For the buffalo chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup buffalo sauce
  • 1 tbsp olive oil
• For the salad:
  • 4 cups chopped romaine lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup diced avocado
  • 1/4 cup crumbled blue cheese
  • 2 hard-boiled eggs, sliced
  • 1/4 cup diced red onion
• For the dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1 tbsp lemon juice
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown.
3. Transfer the chicken to a baking dish, pour 1/2 cup buffalo sauce over it, and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled blue cheese, 1 tbsp lemon juice, and 1 tsp garlic powder in a bowl to make the dressing. Chill until ready to use.
5. Slice the baked chicken into strips.
6. In a large bowl, layer 4 cups chopped romaine lettuce, 1/2 cup diced tomatoes, 1/2 cup diced avocado, 1/4 cup crumbled blue cheese, 2 sliced hard-boiled eggs, and 1/4 cup diced red onion.
7. Top the salad with the sliced buffalo chicken.
8. Drizzle the chilled blue cheese dressing over the salad just before serving.

Dig into this bold and beautiful salad where every bite is a perfect balance of spicy, creamy, and crunchy. Serve it up at your next game day gathering or enjoy it as a decadent lunch—either way, it’s a winner.

Winter Cobb Salad with Roasted Vegetables

Ready to turn your winter blues into a bowl of vibrant, roasted veggie goodness? This Winter Cobb Salad is here to save the day, packing a punch of flavors and colors that’ll make your taste buds dance faster than you can say ‘more please!’

Ingredients

• For the roasted vegetables:
  • 2 cups butternut squash, cubed
  • 1 cup Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1 avocado, sliced
  • 1/2 cup crumbled blue cheese
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, toasted
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the vegetables roast, whisk together all the dressing ingredients in a small bowl until well combined. Set aside.
5. In a large salad bowl, layer the mixed greens, roasted vegetables, avocado slices, blue cheese, dried cranberries, and toasted pecans.
6. Drizzle the dressing over the salad just before serving, tossing lightly to combine.

This salad is a textural dream, with the creamy avocado and blue cheese playing off the crunchy pecans and tender roasted veggies. Serve it in a giant bowl for a family-style feast or plate it up fancy for your next dinner party—either way, it’s a showstopper.

Vegan Cobb Salad with Tofu and Tahini Dressing

Kickstart your day with a salad that’s anything but sad—this Vegan Cobb Salad is a riot of colors, textures, and flavors that’ll make your taste buds do a happy dance. Packed with crispy tofu, creamy avocado, and a tahini dressing that’s downright addictive, it’s the kind of meal that proves eating your greens can be a party.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
• For the salad:
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup cooked corn kernels
  • 1/4 cup red onion, thinly sliced
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp water
  • Salt to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the tofu cubes with olive oil, soy sauce, and smoked paprika until evenly coated. Spread them on the baking sheet in a single layer.
3. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy. Tip: Don’t overcrowd the pan, or the tofu will steam instead of crisp.
4. While the tofu bakes, whisk together all the tahini dressing ingredients in a small bowl until smooth. Adjust water for desired consistency.
5. In a large bowl, layer the romaine, cherry tomatoes, avocado, corn, and red onion. Tip: Add the avocado last to prevent browning.
6. Once the tofu is done, let it cool for a few minutes before adding it to the salad.
7. Drizzle the tahini dressing over the salad just before serving. Tip: Serve the dressing on the side if you’re meal prepping to keep the salad fresh.

The crunch of the tofu against the creamy avocado and the tangy tahini dressing creates a symphony in your mouth. Try serving it in a mason jar for a picnic-ready twist that’s as Instagram-worthy as it is delicious.

Paleo Cobb Salad with Almonds and Balsamic Dressing

Picture this: a salad so hearty, it could bench press its way out of the ‘just a side dish’ category and into the main course hall of fame. Our Paleo Cobb Salad is here to shake up your lunch routine with a crunch of almonds and a tangy balsamic hug.

Ingredients

• For the salad:
  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup cooked chicken breast, diced
  • 1/4 cup almonds, sliced
  • 2 hard-boiled eggs, quartered
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. In a large bowl, layer the romaine lettuce as the base.
2. Artfully arrange the cherry tomatoes, avocado, chicken breast, almonds, and hard-boiled eggs on top of the lettuce. Tip: Think of it as edible confetti for maximum visual appeal.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper until emulsified. Tip: A fork works wonders for this—no fancy tools needed.
4. Drizzle the dressing over the salad just before serving to keep everything crisp. Tip: Dress it like you mean it, but don’t drown the poor thing.

Dig into this Paleo Cobb Salad and let the creamy avocado, crunchy almonds, and zesty dressing dance on your palate. Serve it in a hollowed-out watermelon for a picnic showstopper that’ll have everyone talking.

Mexican Cobb Salad with Cilantro Lime Dressing

Just when you thought Cobb salad couldn’t get any better, we go and give it a Mexican makeover that’ll have your taste buds doing the salsa. Packed with bold flavors and a zesty cilantro lime dressing, this dish is a fiesta in a bowl that’s as fun to make as it is to eat.

Ingredients

• For the salad: 2 cups chopped romaine lettuce, 1 cup diced cooked chicken, 1/2 cup crumbled queso fresco, 1/2 cup black beans (rinsed and drained), 1/2 cup corn kernels, 1 avocado (diced), 1/4 cup chopped cilantro
• For the dressing: 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped cilantro

Instructions

1. In a large bowl, combine the romaine lettuce, chicken, queso fresco, black beans, corn, avocado, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and cilantro until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together before serving.

Ready to dive into a salad that’s bursting with creamy, crunchy, and zesty flavors? Serve it up with a side of tortilla chips for an extra crunch or enjoy it as is for a light yet satisfying meal that’s sure to impress.

Gluten-Free Cobb Salad with Quinoa and Fresh Herbs

Zesty and zippy, this isn’t your grandma’s Cobb salad—unless your grandma is a gluten-free, quinoa-crunching, herb-loving trendsetter. Packed with fresh flavors and textures that’ll make your taste buds do a happy dance, it’s the perfect dish to shake up your salad game.

Ingredients

• For the salad:
  • 2 cups cooked quinoa, cooled
  • 4 cups mixed greens
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh herbs (basil, cilantro, parsley), chopped
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa, mixed greens, avocado, cherry tomatoes, feta cheese, and fresh herbs.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Delightfully crunchy yet wonderfully fresh, this salad is a textural masterpiece with the creamy avocado, tangy feta, and the slight chew of quinoa. Serve it in a hollowed-out watermelon for a show-stopping summer presentation that’ll have everyone talking.

Conclusion

Concluding our roundup, these 18 Cobb salad recipes offer a delightful variety to spice up your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to tantalize your taste buds. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of cooking. Happy salad making!

Bella Bacinos