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Fresh Cobb Salad Bowl with Creamy Avocado and Crispy Bacon

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A quick and easy fresh Cobb salad bowl featuring creamy avocado, crispy bacon, and a tangy homemade vinaigrette. Perfect for a satisfying lunch or light dinner.

Ingredients

Scale
  • Romaine lettuce, chopped
  • 1 ripe avocado, peeled and sliced or mashed
  • 6–8 strips crispy bacon, chopped
  • 1 cooked chicken breast, shredded or diced
  • 2 hard-boiled eggs, peeled and quartered
  • 1 cup cherry tomatoes, halved
  • 1/4 cup blue cheese crumbles (optional)
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, finely sliced (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the bacon: Heat a skillet over medium heat and add bacon strips. Cook for 6-8 minutes, turning occasionally, until crispy but not burnt. Drain on paper towels and chop into bite-sized pieces once cooled.
  2. Prepare hard-boiled eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and cover for 10-12 minutes. Drain, cool under running cold water, peel, and quarter.
  3. Cook or shred chicken: If using raw chicken, season with salt and pepper, cook in skillet over medium heat for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest before dicing or shredding.
  4. Wash and chop vegetables: Rinse romaine lettuce and chop into bite-sized pieces. Halve cherry tomatoes, thinly slice cucumber and red onion. Peel and slice or mash avocado, keeping it creamy but chunky.
  5. Make the dressing: Whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
  6. Assemble the salad: In a large bowl, layer chopped lettuce first. Arrange chicken, bacon, eggs, avocado, tomatoes, cucumber, and onion in rows on top. Sprinkle blue cheese crumbles evenly over the salad.
  7. Dress and toss: Drizzle dressing over the salad just before serving. Toss gently to combine, being careful not to mash the avocado too much. Serve immediately.

Notes

Cook bacon and chicken ahead to save time. Slice avocado last or toss with lemon juice to prevent browning. Handle avocado gently to avoid mushiness. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).

Nutrition

Keywords: Cobb salad, avocado salad, bacon salad, easy lunch, healthy salad, creamy avocado, crispy bacon, homemade dressing

Find it online: https://atomicbite.com/fresh-cobb-salad-bowl-recipe-with-creamy-avocado-and-crispy-bacon-easy-homemade-lunch/