Ali’s Cobb Salad

$0.00 Cooking Fee
Serving Size: 9 ounces
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.
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Adjust the ingredients measurement scale here by changing this number. 10


Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

Make the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer).  As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.

Make the creamy dressing:

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

Cook Times

Active Prep25
Hands-On Cook20
Hands-Off Cook0
Total Time45 minutes
Recipe Serving Size10



  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup butter lettuce
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup blue cheese or gorgonzola crumbled


  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

Creamy dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried chive
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 teaspoon fresh lemon juice

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk


Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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