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cobb salad with blue cheese

Chicken Cobb Salad with Blue Cheese

Delicious Chicken Cobb Salad with Blue Cheese recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 1300
Ingredients Method

Ingredients
  

For the dressing
  • 3/4 cup yogurt (I prefer Fage 5% for a thicker, creamier base)
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1.5 tsp Maille Dijon mustard
  • 2 tbsp blue cheese (finely crumbled to blend smoothly into the dressing)
  • 1 tbsp fresh chives, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
For the salad
  • 10 cups salad greens (chilled and chopped into bite-sized 1-inch ribbons)
  • 14 oz grilled chicken breast, sliced
  • 6 slices bacon (cooked until crisp and chopped into 1/2-inch pieces)
  • 4 large hard-boiled eggs, quartered
  • 1.5 cups cherry tomatoes, halved
  • 1 large avocado (pitted and sliced into 1/2-inch thick wedges)
  • 1 tsp lemon juice (to toss with avocado)
  • 1/2 cup blue cheese, crumbled

Method
 

  1. In a medium bowl, whisk together the yogurt, olive oil, red wine vinegar, and Dijon mustard until smooth and well combined. Add the finely crumbled blue cheese and whisk until mostly incorporated—a few small cheese pieces can remain for texture. Stir in the fresh chives, kosher salt, and freshly ground black pepper. Taste and adjust seasoning if needed. Set the dressing aside at room temperature while you prepare the salad components. I prefer to make the dressing first so the flavors can meld slightly before serving.
  2. Toss the chilled, chopped salad greens onto a large platter or individual plates, creating an even base. Arrange the grilled chicken breast slices, crispy bacon pieces, hard-boiled egg quarters, and halved cherry tomatoes in organized rows or sections across the greens. Just before serving, toss the avocado slices with the lemon juice to prevent browning, then add them to the salad. Sprinkle the crumbled blue cheese over the top.
  3. Pour the blue cheese yogurt dressing from Step 1 over the assembled salad just before serving. You can drizzle it evenly across the top or serve it on the side so guests can dress their own portions. Toss gently if desired, or let each person mix their salad to their preference. I like to serve the dressing on the side since the yogurt base doesn't keep salad greens quite as crisp as a traditional vinaigrette.