Cobb Salad

With a few edits to the classic Cobb, this tasty traditional salad becomes nutritious high protein fare packed with healthy veggies.  This Cobb Salad is a great make ahead dish.  Prepare individual ingredients earlier in the day or the night before and then assemble the salad just before serving.

Traditionally, blue cheese is one of the main ingredients in Cobb Salad, however, I’ve eliminated this ingredient to create a delicious dairy-free dinner.  Of course, Cobb Salad is traditionally gluten-free, so that was one less hurdle to overcome in putting together a new twist on this delightful classic dish.

Cobb Salad

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  • 1 pound small size chicken breast, cooked (about 1/2 pound before cooking)
  • 6 large romaine lettuce leaves, sliced into thin strips
  • 1 cup cherry tomatoes, sliced in half
  • 1 avocado, diced
  • 4 large hard boiled eggs, sliced into quarters
  • 8 pieces bacon, cooked to a crisp and crumbled
  • Homemade Ranch Dressing, to taste


  • Dice the chicken breast into ½-inch cubes
  • Place the lettuce on 4 plates, then top with the chicken breast, tomatoes and avocado
  • Sprinkle bacon crumbles onto each of the 4 individual servings of salad
  • Drizzle ranch dressing over salad
  • Place egg wedges on the outer rim of each plate
  • Serve
Prep Time 20 mins
Total Time 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Stay tuned for my gluten-free, dairy-free homemade ranch dressing recipe –soon to come.

Cobb Salad is perfect for spring; thankfully, we’ve had a nice dose of beautiful warm weather lately to help usher in the Spring season.  My garden is in full swing and the dandelions are popping up all over the neighborhood.

Last year, I launched a quirky little website about the war on dandelions called My Dandelion is a Flower.

So I was more than delighted when Pesticide Action Network, a non-profit group I have been involved with for over a decade, approached me about collaborating.  Pesticide Action Network is an international organization whose mission is to replace the use of hazardous pesticides with ecologically sound and socially just alternatives, something I am passionate about!

It was an honor to be featured in PAN’s quarterly magazine and to work with this group of highly educated people devoted to a cause in which I so strongly believe.


9 responses to “Cobb Salad”

  1. Cobb salads are delicious! We've been having this for dinner every week now that the weather is warm. Thanks for your comments and I want to point out Diane's recipe for a Cobb burger -YUM!

    Per the request for a dandelion recipe, I did fry up some dande flowers last spring and tortured my family with them –not good.

  2. This cobb salad looks great and has easy to find ingredients. I hope to be able to make this some time soon.
    Again, I always read your recipes. They inspire me to make healthy dishes for me and my family.

  3. I really love a good Cobb salad. This one looks terrific, Elana. BTW, Cobb salad is one of the items that UNO has on its gluten-free menu.

    Congratulations on your collaboration! Around here folks still make wine out of dandelions, so we certainly don’t want pesticides used on them. Thanks so much for your work on this effort!


  4. I spent a week with a friend and did a lot of cooking for her. She has recently gone off of wheat and dairy and we talked a lot about food and food preparation and I, of course, talked a lot about your website. Also, I made her several of your recipes: bbq sauce, chocolate chip cookies and turkey bean chili. We also ate a lot of salad and we both miss ranch dressing so I’m looking very forward to this recipe. Thanks for cobb salad recipe. This is one of my favorite salads so I’m glad you posted it. Can’t wait for the ranch dressing.

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Recipes » Dinners » Cobb Salad