This summer Cobb salad features fresh romaine, juicy chicken, crisp bacon, sweet corn, ripe avocado, and tangy blue cheese, topped with a creamy basil buttermilk or ranch dressing. Perfect for healthy lunches, light dinners, or picnic meals, this colorful salad is packed with protein, vegetables, and bold flavors. Easy to prepare and customizable, it makes a refreshing and nutritious option for summer meals.

Ingredients

2 small romaine hearts, halved and chopped (about 6–7 cups)
2 cups cooked chicken breast, chopped (rotisserie chicken works well)
1 heaping cup cherry and/or grape tomatoes, halved (assorted colors)
2 medium ears of yellow or bi-color corn, or 1 cup frozen corn, thawed
5 slices bacon, cooked and crumbled
1 large avocado, chopped
⅓ cup crumbled blue cheese, plus extra for serving
1 recipe Basil Buttermilk Dressing, or your favorite bottled ranch dressing
Fresh basil, for garnish

Instructions

Prepare the corn:
Bring a large pot of water to a boil. Add the ears of corn and cook uncovered for about 5 minutes, or until crisp-tender. Drain and rinse with cold water to cool. Alternatively, brush the corn with oil and grill briefly for a smoky flavor.
Cook the bacon:
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment paper. Arrange the bacon in a single layer and bake for 15 minutes, or until crisp. Transfer to paper towels to drain excess grease.
Assemble the salad:
Place the chopped romaine in a large shallow bowl or platter. Arrange the chicken, tomatoes, corn, bacon, avocado, and blue cheese in separate sections over the lettuce.
Season and dress:
Lightly season with salt and pepper. Drizzle some dressing over the salad and garnish with fresh basil. Serve the remaining dressing and extra blue cheese on the side.

Why You’ll Love This Recipe

Fresh, colorful, and packed with seasonal summer flavors
Protein-rich with chicken, bacon, and cheese
Easy to assemble for lunch, dinner, or entertaining
Crisp and refreshing with a creamy dressing

Tips

Use chilled ingredients for a crisp, refreshing salad.
Roast or grill the corn for extra depth of flavor.
Pat the avocado dry after chopping to prevent browning.

Variations and Substitutions

Vegetarian option: Omit chicken and bacon, add roasted chickpeas or tofu.
Cheese swap: Use feta, goat cheese, or shredded cheddar.
Dressing alternative: Try a lemon vinaigrette, Caesar, or green goddess dressing.
Extra crunch: Add toasted nuts or seeds like almonds or pumpkin seeds.

FAQs

Can I make this salad ahead of time?
Yes, prep ingredients in advance, but assemble right before serving to keep lettuce crisp.

Can I use frozen chicken or bacon?
Yes, just ensure they are fully cooked and cooled before adding to the salad.

How do I store leftovers?
Keep dressing separate and store salad ingredients in airtight containers in the fridge for up to 1–2 days.

Serving

Serve chilled as a main course for lunch or dinner, or as a side salad at summer gatherings.

Suggestions

Add a squeeze of fresh lemon over the top for extra brightness.
Pair with crusty bread or pita for a complete meal.
Garnish with extra fresh herbs, like parsley or chives, for added flavor.