I think you could say salads are almost always delicious and pretty healthy. Not sure if both applies here as well. This Cobb Salad here is definitely super tasty – no doubt about that – but healthy? I assume the combination of all of the ingredients is necessarily super healthy. I can ignore that and enjoy this delicious treat… I guess you can too ;P
Cobb Salad is a classic American salad. If you look at all the ingredients it’s pretty obvious where this salad is coming from I guess ;) The base is green leaf lettuce – in most cases, this is romaine lettuce. I decided to use Frisée and some Lollo Rosso instead. You could replace that with iceberg lettuce as well I guess. As you can see in the pictures, that’s not all. The green salad is joined by tomatoes, hard-boiled eggs, fried chicken, fried bacon, blue cheese, and avocado. It’s a lot. I know. All of that is mixed and served with a hearty dressing made with Worcestershire sauce, mustard, and a few other ingredients. Boom! A (healthy) salad is ready to be enjoyed! ;)
The Cobb Salad is said to have originated in Hollywood in the late 20s/30s, named after the owner of the “Brown Derby” restaurant – Robert Howard Cobb. That’s one of the stories people tell. Nobody knows exactly how the salad came into being, but that didn’t stop it from spreading all over the USA with great success ;)
Some claim that the “Cobb” name has something to do with its looks. The ingredients on top of the salad are often in rows (see pictures) that people say that it looks like corn on a cob. Could be an explanation, but once you mix the salad, there’s not much left of the corn-on-the-cob look ;P It doesn’t matter tbh. You could just call it “The delicious salad”. End of all stories ;P
By the way, you can prepare the salad easily in advance, store the ingredients separately and throw everything together when ready to serve. This means you can cook the chicken and bacon some time in advance. No need to do that right before serving.
INGREDIENTS / ZUTATEN
(4 servings)
For the salad:
1 small green salad (romaine, frisée, lollo rosso, etc.)
7 oz. (200g) cherry tomatoes
4.2 oz. (120g) bacon, in small pieces
2 small boneless chicken breasts
salt, pepper
3.5 oz. (100g) blue cheese (e.g. Roquefort or Bavaria blue), in small pieces
2 large hard-boiled eggs, chopped
1 ripe avocado, diced
For the dressing:
1/3 cup (60ml) olive oil
2 tbsp. white balsamic vinegar
1/2 tsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 garlic clove, minced
salt, pepper
(4 Portionen)
Für den Salat:
1 kleiner grüner Salat (Römer, Frisée, Lollo Rosso, usw.)
200g Kirschtomaten
120g Speck, in Streifen
2 kleine Hähnchenbrustfilets
Salz, Pfeffer
100g Blauschimmelkäse (z.B. Roquefort oder Bavaria blue), in kleinen Stücken
2 Eier (L), hartgekocht & gewürfelt
1 reife Avocado, gewürfelt
Für das Dressing:
60ml (gutes) Olivenöl
2 EL weißer Balsamico Essig
1/2 TL Worcestershire Sauce
1 EL Dijon Senf
1 Knoblauchzehe, gepresst
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the salad, tear it into bite-size pieces, and set it aside. Wash and dry the tomatoes and cut them in half. Cut the bacon into short strips. Clean the chicken breasts and set aside.
2. Heat up a frying pan. Add the bacon strips and fry/cook until nicely browned and crispy – takes about 3-4 minutes. Take out of the pan and let drain on a piece of kitchen paper. Keep the bacon fat inside the pan. Season the chicken breasts with salt and pepper and fry in the bacon fat. If you do not have enough fat, add some oil to fry the chicken until nicely browned and cooked through – the cooking time depends on the thickness of your chicken breasts. Take out and let drain on some kitchen paper as well. Let cool down, then cut into bite-size pieces.
3. Cut the cheese into small cubes or crumble it. Peel the eggs and chop coarsely. Half the avocado, remove the stone and cut the flesh into small cubes.
4. Add the green salad to a large bowl. Add the other salad ingredients on top in rows starting with the chicken, then cheese, halved tomatoes, chopped eggs, avocado, and bacon.
5. For the dressing mix the olive oil, vinegar, Worcestershire sauce, mustard, and minced garlic in a small bowl. Season with salt and pepper. When ready to serve, drizzle the dressing over the salad and mix to combine. Serve with some bread and enjoy!
1. Den Salat waschen, trocknen und in mundgerechte Stücke schneiden. Zur Seite stellen. Die Tomaten waschen, trocknen und halbieren. Den Speck in kurze Streifen schneiden. Die Hähnchenbrustfilets säubern und zur Seite stellen.
2. Eine Bratpfanne erhitzen, die Speckstreifen hineingeben und so lange anbraten, bis sie schön Farbe bekommen haben und knusprig sind – dauert etwa 3-4 Minuten. Herausnehmen und auf einem Stück Küchenpapier abtropfen lassen – restliches Fett vom Speck in der Pfanne lassen. Die Hähnchenbrustfilets mit Salz und Pfeffer würzen und dann im Fett in der Pfanne anbraten. Sollte nicht genügend Fett vorhanden sein, einfach noch etwas Öl dazugeben. Das Hähnchen sollte von allen Seiten schön gebräunt und durchgegart sein – die Garzeit hängt von der Dicke der Hähnchenbrüste ab. Herausnehmen und ebenfalls auf etwas Küchenpapier abtropfen und abkühlen lassen, dann in mundgerechte Stücke schneiden.
3. Den Käse in kleine Würfel schneiden oder zerbröckeln. Die Eier schälen und grob hacken. Die Avocado halbieren, den Stein entfernen und das Fruchtfleisch in kleine Würfel schneiden.
4. Den grünen Salat in eine große Schüssel geben. Die restlichen Zutaten des Salats in Reihen auf den Salat legen – als Erstes das Hähnchen, dann der Käse, Tomaten, Eier, Avocado und zum Schluss den Speck.
5. Für das Dressing Olivenöl, Essig, Worcestershire Sauce, Senf und Knoblauch in einer kleinen Schüssel verrühren. Mit Salz und Pfeffer würzen. Vor dem Servieren das Dressing über den Salat gießen und alles gut vermengen. Mit etwas Brot servieren und genießen!
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Here is a version of the recipe you can print easily.
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Easy Peasy Cobb Salad
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 4 1x
- Category: Salad
- Cuisine: America
Description
Maybe not the healthiest salad out there but definitely one of the most delicious ones: Easy Peasy Cobb Salad. So good!
Ingredients
For the salad:
1 small green salad (romaine, frisée, lollo rosso, etc.)
7 oz. (200g) cherry tomatoes
4.2 oz. (120g) bacon, in small pieces
2 small boneless chicken breasts
salt, pepper
3.5 oz. (100g) blue cheese (e.g. Roquefort or Bavaria blue), in small pieces
2 large hard-boiled eggs, chopped
1 ripe avocado, diced
For the dressing:
1/3 cup (60ml) olive oil
2 tbsp. white balsamic vinegar
1/2 tsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 garlic clove, minced
salt, pepper
Instructions
1. Wash and dry the salad, tear it into bite-size pieces, and set it aside. Wash and dry the tomatoes and cut them in half. Cut the bacon into short strips. Clean the chicken breasts and set aside.
2. Heat up a frying pan. Add the bacon strips and fry/cook until nicely browned and crispy – takes about 3-4 minutes. Take out of the pan and let drain on a piece of kitchen paper. Keep the bacon fat inside the pan. Season the chicken breasts with salt and pepper and fry in the bacon fat. If you do not have enough fat, add some oil to fry the chicken until nicely browned and cooked through – the cooking time depends on the thickness of your chicken breasts. Take out and let drain on some kitchen paper as well. Let cool down, then cut into bite-size pieces.
3. Cut the cheese into small cubes or crumble it. Peel the eggs and chop coarsely. Half the avocado, remove the stone and cut the flesh into small cubes.
4. Add the green salad to a large bowl. Add the other salad ingredients on top in rows starting with the chicken, then cheese, halved tomatoes, chopped eggs, avocado, and bacon.
5. For the dressing mix the olive oil, vinegar, Worcestershire sauce, mustard, and minced garlic in a small bowl. Season with salt and pepper. When ready to serve, drizzle the dressing over the salad and mix to combine. Serve with some bread and enjoy!
Notes
Enjoy tossing!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
