This is one of the most well-known dishes in American culinary history. With its combination of chicken, bacon, boiled eggs, blue cheese and avocado, it’s a seriously satisfying salad. Topped with a dressing of Dijon mustard, lemon juice and Worcestershire sauce, it’s easy to see why the Cobb salad is an American favourite.






Skill level

Average: 2.8 (21 votes)


  • 6 (about 400 g) rindless bacon rashers
  • 1 large avocado, cut into 1 cm pieces
  • ½ lemon, juiced
  • 2 cos lettuces, inner leaves, roughly chopped
  • 100 g blue cheese, crumbled
  • 3 hard-boiled eggs, cut into 1 cm pieces
  • 320 g (2 cups) cooked chicken, cut into 1 cm pieces
  • 3 small roma tomatoes, seeded, cut into 1 cm pieces
  • chopped chives, to serve

Lemon dressing

  • 125 ml (½ cup) olive oil
  • 2 tbsp red wine vinegar
  • ½ lemon, juiced
  • 2 garlic cloves, crushed
  • ½ tsp white sugar
  • ½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make dressing, whisk all ingredients in a bowl until well combined. Season with salt and pepper, then set aside.

Preheat grill to high. Place bacon rashers on an oven tray and cook for 4 minutes each side or until crisp and golden. Drain on paper towel, then cut into 1 cm pieces. Toss avocado in lemon juice. Place lettuce leaves in a large bowl, then arrange the avocado, blue cheese, eggs, bacon, chicken and tomatoes in rows on top of the lettuce. Drizzle with the lemon dressing and serve scattered with chives.


As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Peter Georgakopoulos.