A classic Cobb Salad is a full meal and so easy to make on a budget! (original) (raw)

You already know my love for salad runs deep, and there’s nothing better than a hearty dinner salad…especially as the days are getting warmer! A classic Cobb Salad is a full meal on its own (no sides needed!), and it couldn’t be any easier to make at home on a budget. The mix of fresh ingredients, tender chicken, crunchy bacon, and a homemade red wine vinaigrette is a texture lover’s dream come true. I stick with the classic presentation and arrange everything in neat little rows so every ingredient is visible. Sure, you could toss everything in a bowl, but where’s the fun in that?!

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Easy Cobb Salad Recipe

Cobb salad is a classic American salad packed with crisp lettuce, juicy tomatoes, creamy avocado, blue cheese, chicken, bacon, and hard-boiled eggs. It’s fresh, so incredibly filling, and totally delicious. It’s believed to have been originally created in L.A. at the Hollywood Brown Derby restaurant, using leftovers from the kitchen, and is named after the owner. For my recipe, I dress my salad with an easy homemade red wine vinaigrette (seriously, it’s so much better than any store-bought dressing!), but this recipe is easy to customize!

Everything I’ve used in this recipe is pretty traditional for a Cobb salad, but that doesn’t mean you can’t make it work for your budget. If eggs aren’t on your grocery list at the moment, skip them. Don’t usually keep blue cheese on hand? Swap it for another cheese—though some will say it’s not a true Cobb without it! Work with what you’ve got and make it your own.

Cost 17.98recipe/17.98 recipe / 17.98recipe/2.24 serving

This easy Cobb Salad recipe is JUST like the one at your favorite restaurant, only better! Made with fresh, simple ingredients and a homemade dressing.

Step-by-step photos can be seen below the recipe card.

• ▢ 8 strips of bacon, cooked and chopped ($1.92)
• ▢ 2 chicken breasts, cooked and diced ($5.62)
• ▢ 2 heads Romaine lettuce, chopped ($2.28)
• ▢ 4 roma tomatoes, chopped ($1.00)
• ▢ 4 hard-boiled eggs ($1.80)
• ▢ 1 avocado ($0.96)
• ▢ 4 green onions ($0.45)
• ▢ 4 Tbsp crumbled Blue cheese (just shy of 2.5 oz) ($1.48)

Red Wine Vinaigrette

• ▢ ¼ cup red wine vinegar ($0.36)

• ▢ 1 tsp Dijon mustard ($0.02)

• ▢ 1 tsp dried oregano ($0.10)

• ▢ 1 garlic clove, minced ($0.04)

• ▢ ½ tsp salt ($0.01)

• ▢ ½ tsp ground black pepper ($0.11)

• ▢ 1 tsp sugar ($0.01)

• ▢ ½ cup olive oil ($1.70)

• Gather the ingredients. (I used Beth’s method for cooking bacon in the oven and her Garlic Herb Baked Chicken Breast recipe for the chicken prep!) While your chicken and bacon are cooking in the oven, prep the veggies to cut down on prep time.

• To make the dressing, combine red wine vinegar, Dijon, oregano, garlic, salt, pepper and sugar in a bowl and whisk to combine. Slowly stream in the olive oil while briskly whisking until it is completely mixed in, with little to no oil sitting on the surface. This is a temporary emulsion, so you will likely need to whisk it again before dressing your salad.

• Traditionally, a Cobb salad is presented with all of the main ingredients laid out in neat rows on top of the fresh romaine. We eat with our eyes first, so have fun making it pretty for the fam if you have time! Enjoy!

See how we calculate recipe costs here.

Serving: 1servingCalories: 358kcal (18%)Carbohydrates: 10g (3%)Protein: 23g (46%)Fat: 26g (40%)Sodium: 408mg (18%)Fiber: 6g (25%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make a Cobb Salad step-by-step photos

Prep the ingredients: Gather all of your ingredients. I followed Beth’s recipe for cooking bacon in the oven and also used her recipe for garlic herb baked chicken to prep my chicken. However, you can cook your 8 strips of bacon and 2 chicken breasts in any way you like! Once they’re cooked, chop them into bite-sized pieces.

While you wait for your chicken and bacon to cook, you can prep the other salad ingredients to cut down on prep time later on. Chop 2 heads romaine lettuce, chop 4 Roma tomatoes, slice 4 hard boiled eggs in half, dice 1 avocado, and slice 4 green onions. You also need 4 Tbsp of crumbled blue cheese.

Make the red wine vinaigrette: Add ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, ½ tsp salt, ½ tsp ground black pepper, and 1 tsp sugar to a mixing bowl and whisk to combine. While briskly whisking, slowly stream in ½ cup olive oil to create a temporary emulsion.

Keep whisking until the olive oil is completely mixed in. There should be little to no oil sitting on the surface of the dressing. Because this is a temporary emulsion, you’ll likely need to whisk the dressing again before adding it to your salad.

Assemble the salad: Traditionally, a cobb salad is presented with all the main ingredients laid out in neat rows on top of the fresh romaine, as I’ve done here. I highly recommend spending the time to make it look pretty if you can! Once plated, don’t forget to drizzle your salad with that delicious homemade red wine vinaigrette.

Variations to Try

At its heart, the Cobb salad is a simple combination of chicken, bacon, hard-boiled eggs, blue cheese, and tomatoes, served over a bed of greens with a red wine vinaigrette. But don’t let your dislike for blue cheese hold you back from enjoying this delicious salad! These variations might not be traditional, but I think they’re still just as tasty:

1. Cook the chicken breasts in any style you prefer: Grilled, poached, baked, or you can even use rotisserie chicken from the grocery store.
2. Use a different dressing: While I love this homemade red wine vinaigrette, feel free to switch things up and try a ranch, creamy avocado dressing, green goddess dressing, or a balsamic vinaigrette.
3. Switch out the cheese: Before you go hating on blue cheese, just know there are many varieties out there, and some are milder than others. You can also find some great budget options at the grocery store, so I wouldn’t let the price hold you back, either! However, if you still can’t stand it, try using feta, goat cheese, cheddar, or mozzarella.
4. Make it vegetarian: I’d switch the chicken for my air fryer tofu and leave off the bacon. Roasted chickpeas would be a great addition for some extra protein and crunch!

How to Store

You can prep most of the ingredients for this chicken Cobb salad and store them in the fridge for up to 3 days. I recommend waiting to chop the tomatoes and avocado until just before serving to keep them fresh. Store everything separately in airtight containers (I’d also add a paper towel to the prepped veggies to absorb excess moisture).

Assemble the salad just before serving, and don’t add the dressing until the last minute. Since it’s a temporary emulsion, be sure to shake or whisk the dressing before using. You can store everything together (except the dressing, avocado, and tomatoes) if needed, but the lettuce may not stay as crisp.

Try These Classic Full Meal Salads Next:

• This Tuna Pasta Salad uses mini shells, which are perfect for catching the creamy dressing and little flakes of tuna.
• My Traditional Chicken Salad uses rotisserie chicken, so it comes together fast with barely any cooking involved.
• I’d make this BLT Pasta Salad for BBQs because it makes 8 servings and tastes even better after it chills a bit.

Posted in: Gluten free Recipes, Main Dish Recipes, Recipes, Salad Recipes, Soy Free Recipes, Spring Recipes, Summer Recipes, Under $3 per serving, Vegetable Recipes

Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes