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All Good Eats Cobb Salad


  • 2 romaine hearts

  • 1/2 cup grape tomatoes

  • 1/2 cup halved cucumbers

  • 1/2 cup sliced red onion

  • 1 avocado

  • 1-2 hard or soft boiled eggs

  • 1/4 cup toasted walnuts

  • 1-2 grilled chicken breasts

  • 2 Tbsp hard sheep or goat cheese (optional)

Lemon Balsamic Dressing:

  • 1/4 cup extra virgin olive oil

  • 2 Tbsp balsamic vinegar

  • 1 1/2 Tbsp dijon mustard

  • 1 clove garlic

  • juice from 1/2 lemon

  • sea salt

  • pepper


  1. Place a small pot of water and the egg(s) on high heat, and wait for it to boil. Once boiling, turn off the heat and cover. Leave the eggs in the hot water for 10-12 minutes.

  2. Once 10-12 minutes are up, transfer the egg(s) to a bowl of cold water with ice. Leave for 15 minutes before draining and removing the skin.

  3. While the eggs are in the ice bath turn the grill on medium heat.

  4. While the grill is heating up, season the chicken breast(s) with salt and pepper on both sides. Place on the grill and cook for 5-6 minutes, each side.

  5. Chop the romaine hearts, halve the tomatoes, slice the red onion, and halve the cucumbers.

  6. Place the romaine, tomatoes, onion, cucumbers, toasted walnuts, egg(s), chicken breast(s), and cheese in a large bowl.

  7. To make the dressing, mince the garlic and place in a bowl/glass jar with the remaining ingredients. Whisk until thoroughly combined.

  8. Top the cobb salad with the lemon balsamic dressing and enjoy!


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