Cobb Salad with Mixed Greens and Red Wine-Honey Vinaigrette
A fresh, protein-packed Cobb Salad made with romaine, arugula, and radicchio, tossed lightly in a red wine-honey vinaigrette and topped with chicken, crispy bacon, blue cheese, avocado, and eggs. Balanced, satisfying, and perfect as a main-course salad for four.
Servings: 4 servings
Ingredients
For the Salad
- 4 large eggs
- Salt and freshly ground black pepper
- 8 slices bacon chopped
- 2 –3 cups cooked chicken breast diced or shredded (rotisserie works well)
- 2 romaine hearts torn into bite-size pieces
- 2 cups arugula
- 1 small head radicchio thinly sliced
- 12 ounces cherry tomatoes halved
- 2 ounces blue cheese crumbled (about ½ cup)
- 2 avocados halved, pitted, and cut into ½-inch pieces
For the Red Wine–Honey Vinaigrette
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp minced shallot, about 1 medium
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt or to taste
- ½ tsp Freshly ground black pepper
Instructions
Cook the eggs:
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool. Peel and cut in half.
Cook the bacon:
- In a skillet over medium heat, cook chopped bacon until crisp. Transfer to a paper towel–lined plate to drain.
Make the vinaigrette:
- In a jar, add olive oil, red wine vinegar, lemon juice, shallot, Dijon mustard, honey, salt, and pepper. Place a tight fitting lid on and shake vigorously until emulsified. Taste and adjust seasoning.
Toss the salad base:
- In a large bowl, combine romaine, arugula, radicchio, cooked chicken, and cherry tomatoes. Add several tablespoons of vinaigrette and toss gently to lightly coat.
Plate and finish:
- Divide the dressed salad base evenly among four plates. Top each with blue cheese, bacon, avocado pieces, and eggs. Drizzle lightly with additional vinaigrette and finish with freshly ground black pepper.
Notes
- Rotisserie chicken keeps this salad weeknight-friendly.
- Dress the greens lightly - you want them coated, not weighed down.
- Extra vinaigrette keeps well in the refrigerator for up to 5 days.