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Cobb salad on a white serving platter.

Cobb Salad Recipe

An easy recipe for an All-American Cobb Salad. It’s a kitchen-sink-type meal, full of chopped chicken, bacon, blue cheese, hard-boiled egg, and avocado…all beautifully lined up on a bed of lettuce, with Green Goddess Dressing on standby.
Course Main Course, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 323kcal


For the Green Goddess dressing:

  • 1 clove garlic peeled
  • 3 anchovy fillets oil or salt-packed, rinsed
  • 1/2 bunch fresh parsley stems removed
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons fresh tarragon leaves (see notes)
  • 2 tablespoons fresh chervil (see notes)
  • 1 cup mayonnaise
  • 2/3 cup sour cream
  • 1 large lemon zested
  • 2 tablespoons lemon juice from 1 lemon
  • Salt and freshly ground black pepper

For the salad:

  • 1 head romaine lettuce leaves separated and torn into bite-sized pieces
  • 3 large eggs hardboiled, peeled, and diced
  • 8 slices bacon cooked and chopped
  • 2 tablespoons minced fresh chives
  • 4 cups cooked chicken
  • 2 avocados pitted and diced
  • 2 cups grape tomatoes halved
  • 4 ounces blue cheese crumbled


To make the dressing:

  • In a food processor or blender, add garlic and pulse until finely chopped. Add anchovies, parsley, chives, tarragon, and chervil. Pulse until finely chopped.
  • Add mayonnaise, sour cream, lemon zest, and lemon juice. Blend until smooth. Season to taste with salt and pepper and refrigerate until serving time.

To make the salad:

  • On a large platter or in a shallow bowl, make a bed of lettuce. Working with one ingredient at a time, arrange in rows the chicken, blue cheese, egg, tomatoes, bacon, and avocado. Sprinkle with chives and serve with Green Goddess Dressing.


If you can't find fresh tarragon and/or chervil, you can use more parsley or substitute basil or any other leafy herb you like (I love dill in this dressing too).


Calories: 323kcal