Summer Cobb Salad Recipe | Elizabeth Rider

This Summer Cobb Salad is a fresh and flavorful twist on the classic Cobb Salad, perfect for warm weather!

I make this at least once a week during the summer, and it’s especially easy to throw together if you have some leftover chicken.

The combination of crisp romaine, juicy chicken, smoky bacon, and sweet corn brings together all the best summer flavors. The creamy avocado and tangy pickled red onions add an extra layer of deliciousness, while the light dressing ties everything together beautifully.

To keep this on the healthier side, I add just a slice or two of cooked bacon (bake your bacon in the oven, or grab a slice or two from the hot bar at your local grocery store) and go for an easy, bright red wine vinegar.

Summer Cobb Salad Ingredients

• Romaine and/or Leaf Lettuce: Provides a fresh and crisp base for the salad, adding a light crunch. Iceberg lettuce is traditional in a Cobb, but you can use any lettuce you have. I use a combo of romaine lettuce and leave lettuce in the video on this page.
• Chicken Breast: Adds lean protein to the salad, making it satisfying and nutritious. I typically make double or triple the chicken I’ll need for any given recipe to have cooked chicken in the fridge for my next meal. Chopped or pulled chicken breast is traditional, but this easy oven-baked salmon would also be awesome here.
• Bacon: Brings a smoky, savory flavor and adds a bit of indulgence, and it’s a key ingredient in that Cobb Salad recipe flavor! Learn my mess-free way to make bacon here, or grab a slice or two from the hot bar at your local store. Or, save a few slices from your Sunday breakfast.
• Fresh Corn: Offers a sweet, juicy bite and a pop of color, perfect for summer. Corn is not traditional in a Cobb salad, but it makes a great twist for a summer variation. I like to saute my corn on the stovetop in a skillet to bring out the natural sugars and flavors. If you don’t have any you can leave this out.
• Cherry or Grape Tomatoes: Adds a burst of freshness and natural sweetness.
• Avocado: Provides a creamy texture and healthy fats, making the salad rich and satisfying.
• Pickled Red Onions: Adds a tangy kick and bright color that balances the flavors. I make pickled red onions once every week or two and keep them in the fridge for recipes like this.
• Hard-Boiled Egg (Optional): A classic addition to any Cobb salad recipe that adds extra protein and a soft texture. I love easy-to-peel hard-boiled eggs, but oddly enough, I don’t love them in a salad, so I often leave them out here or slice one and put it on top of my husband’s portion instead of tossing it in the bowl. So I guess you could say my version is a Summer Cobb-ish salad 😉
• Fresh Crumbled Blue Cheese (Optional): Another ingredient that is traditional in a Cobb, but some people find too strong. I’m the only one in my house that likes it, so I sometimes crumble a little on my salad if I have it. If you like blue cheese, use it.
• Red Wine Vinaigrette: The classic dressing used in the original Cobb Salad, made with red wine vinegar and extra virgin olive oil, ties all the flavors together. I mix up a super quick red wine vinaigrette and make it a creamy version using Veganaise instead of olive oil.

Cooking Chicken Breasts

When it comes to chicken, I always try to think ahead to meal prep and at least double the chicken I need to have for another recipe later in the week.

This Summer Cobb Salad recipe is easy to throw together if you have leftover chicken, but if tonight’s the night you’re cooking chicken, I often roast boneless, skinless chicken breasts it in the oven.

To roast chicken breasts in the oven:

1. Preheat the oven to 375°F (190°C).
2. Butterfly open the chicken breast(s) if they’re thick. Thick pieces of chicken breast can become dry in the oven because the outside will overcook before the inside cooks (food safety rules say the internal temperature of chicken breasts needs to reach 165°F (74°C)).
3. Coat each chicken breast in 1-2 teaspoons extra virgin olive oil, then sprinkle with salt and pepper. Cook for 18-22 minutes (more if the chicken is extra thick) until the juice runs clear and the outside is a light golden brown. Chicken is best cooked to temperature, not time. It’s done when the internal temperature reaches 165°F (74°C).
4. Remove from the oven and let rest for 10 minutes before chopping to serve.
5. You can see this entire process in this video.

If you’ve thought ahead, making Crockpot shredded chicken or Instant Pot chicken breasts are also great make ahead tricks here. I personally do not like to boil or poach chicken breasts.

What is a Cobb Salad?

A Cobb Salad is a classic American salad known for its hearty mix of ingredients, typically arranged in rows or sections on top of a bed of lettuce.

The Cobb Salad recipe was invented in 1937 at the Brown Derby restaurant in Hollywood, California. The story goes that the restaurant’s owner, Robert Cobb, created the recipe late one night using leftovers from the kitchen. The combination was such a hit that it became a permanent menu item and quickly gained popularity.

Cobb Salad Dressing

Red wine vinaigrette is classic here, but it’s also good with balsamic vinaigrette, blue cheese dressing, ranch dressing, or your favorite salad dressing. For a lighter option, a simple lemon shallot vinaigrette works well.

Red Wine Vinegar Cobb Salad Dressing:

• 2 tablespoons mayo (I like Veganaise) or extra virgin olive oil
• 2 tablespoons red wine vinegar (fresh lemon juice is a nice substitution)
• 2 teaspoons honey
• 1/4 teaspoon salt (always season salad dressing to taste)
• a few spins freshly ground black pepper
• optional: herbs of your choice, such at chives or tarragon

Some people like to add a little Dijon mustard, garlic, or chives to their salad dressing when making a Cobb, which is great if you have them and like those flavors.

Whisk it together in the bottom of the bowl you’re using to serve, or shake up the ingredients in a jar to make a quick and easy salad dressing that is much tastier and healthier than anything storebought.

In this Summer Cobb Salad recipe, I use a dressing made with Veganaise (vegan mayo, you can use any mayo or extra virgin olive oil), red wine vinegar, and honey for a balanced blend of creaminess and tang, and because I always have the ingredients in my kitchen.

In my opinion, a Cobb Salad recipe is the ultimate customizable salad. Simply add the ingredients you love, along with the dressing of your choice, and toss it all together.

Enjoy!

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Description

This Summer Cobb Salad recipe is one of those salad recipes that will make you look forward to eating a salad. It’s customizable and especially easy to make if you have some leftover chicken and/or cooked bacon. This recipe serves 2, so scale up if needed.

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1. Prepare the Ingredients:

• Bacon: Place the bacon on a wire rack inside of a foil-lined sheet pan. Place in a cold oven, then turn on to 375°F (190°C). Set a timer for 20 minutes. Check it at 17 minutes, and cook until the bacon is done. See the full method here.
• Chicken: If you’re using leftover chicken and bacon, simply chop or slice them to your desired size. If roasting, preheat the oven to 375°F (190°C). Butterfly open the chicken breast(s) if they’re thick. Coat each chicken breast in 1-2 teaspoons extra virgin olive oil then sprinkle with salt and pepper. Cook 20 minutes until juicy and golden brown or until the internal temperature reaches 165°F (74°C).
• Corn: Remove the kernels from the fresh ear of corn by standing the cob upright on a cutting board and slicing it downward with a sharp knife. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil over medium high heat. Add the corn and season with salt and pepper. Saute 5-6 minutes until some of it is golden brown. Remove from the heat to cool and reserve.
• Veggies: Halve the cherry or grape tomatoes, cube the avocado, and prepare the pickled red onions.

2. Make the Dressing: In a small jar or bowl, whisk together the veganaise, red wine vinegar, and honey until smooth and well combined. Season the dressing with salt and pepper to taste. Set aside.

3. Assemble the Salad:

• In a large bowl, start with the chopped romaine or leaf lettuce as the base.
• Arrange the chicken, bacon, corn kernels, tomatoes, avocado, and pickled red onions over the lettuce. You can layer them in sections for a classic Cobb Salad presentation or toss everything together for a more rustic look.
• Drizzle the dressing over the top of the salad. Toss gently to coat all the ingredients evenly.

4. Serve: Divide the salad between two plates and enjoy immediately. Enjoy!

Notes

Red wine vinaigrette is classic in a Cobb Salad recipe, but it’s also good with balsamic vinaigrette, blue cheese dressing, ranch dressing, or your favorite salad dressing.