Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups chopped romaine (about 2 large heads)
- 2 cups chopped iceberg lettuce (about 1/2 head)
- 1 cup halved grape tomatoes
- 1 cup diced cucumber
- 1 cup shredded cheddar-jack cheese
- 8 slices bacon
- 4 large eggs
- 1 1/4 lb boneless, skinless chicken breasts (2 large), cut into 4 cutlets
- Grilled chicken seasoning: 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
- OR Crispy chicken breading: 1/2 cup buttermilk, 1 large egg, 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper; 3 cups neutral frying oil (to 1 inch deep)
- Texas toast croutons: 4 slices Texas toast (thick-sliced white bread), 3 tbsp unsalted butter (melted), 1/2 tsp garlic powder, 1/4 tsp kosher salt
- Ranch (makes about 1 cup): 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon juice
Do This
- 1) Bake bacon at 400°F for 16–20 minutes; cool and crumble.
- 2) Hard-boil eggs: simmer 10 minutes, ice-bath 5 minutes, peel and quarter.
- 3) Make Texas toast croutons: butter + season cubes, bake at 375°F for 12–15 minutes.
- 4) Cook chicken: grill in a 425°F oven 14–18 minutes (to 165°F) or fry at 350°F for 6–8 minutes (to 165°F).
- 5) Whisk ranch; chill while you prep veggies.
- 6) Build salads: greens + toppings + chicken + croutons; serve with ranch.
Why You’ll Love This Recipe
- It hits all the Cobb salad classics: smoky bacon, egg, cheese, and crunchy veggies.
- You can choose grilled chicken for a lighter meal or crispy chicken for the full fast-food-style vibe.
- Texas toast croutons make it extra hearty and deliver that signature crunch.
- The homemade ranch is easy, creamy, and tastes like it belongs on a restaurant salad.
Grocery List
- Produce: romaine lettuce, iceberg lettuce, grape tomatoes, cucumber, fresh parsley (optional), lemon
- Dairy: cheddar-jack shredded cheese, unsalted butter, buttermilk, sour cream
- Pantry: mayonnaise, olive oil, all-purpose flour, cornstarch, garlic powder, onion powder, paprika, dried dill, kosher salt, black pepper, neutral frying oil (if making crispy chicken), Texas toast/thick-sliced white bread
- Meat & Eggs: boneless skinless chicken breasts, bacon, large eggs
Full Ingredients
Salad Base & Toppings
- 8 cups chopped romaine lettuce (about 2 large heads)
- 2 cups chopped iceberg lettuce (about 1/2 head)
- 1 cup grape tomatoes, halved
- 1 cup cucumber, diced (about 1 medium cucumber)
- 1 cup shredded cheddar-jack cheese
Bacon & Eggs
- 8 slices bacon
- 4 large eggs
Texas Toast Croutons
- 4 slices Texas toast (thick-sliced white bread)
- 3 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Chicken (Choose One Method)
- 1 1/4 lb boneless, skinless chicken breasts (2 large), sliced horizontally into 4 cutlets
Option A: Grilled-Style Chicken (Easiest)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Option B: Crispy Chicken (Fast-Food Style)
- 1/2 cup buttermilk
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 3 cups neutral frying oil (such as canola or peanut), for shallow frying (about 1 inch deep in a 12-inch skillet)
Ranch Dressing (Makes About 1 Cup)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
Step-by-Step Instructions
Step 1: Bake the bacon
Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil (for easy cleanup), and set a wire rack on top if you have one (this helps the bacon cook evenly).
Lay out 8 slices of bacon in a single layer. Bake for 16–20 minutes, until browned and crisp. Transfer to a paper towel-lined plate to cool, then crumble or chop into bite-size pieces.
Step 2: Hard-boil the eggs
Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. As soon as it reaches a boil, reduce heat to maintain a gentle simmer and set a timer for 10 minutes.
Drain and immediately transfer eggs to an ice bath (a bowl of ice water) for 5 minutes. Peel, then cut each egg into quarters.
Step 3: Make the Texas toast croutons
Lower the oven to 375°F (191°C). Cut 4 slices of Texas toast into 3/4-inch cubes.
In a bowl, toss bread cubes with 3 tbsp melted unsalted butter, 1/2 tsp garlic powder, and 1/4 tsp kosher salt. Spread in a single layer on a baking sheet.
Bake for 12–15 minutes, stirring once halfway through, until golden and crisp. Let cool on the pan (they crisp up even more as they cool).
Step 4: Mix the ranch dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth.
Whisk in 1 tbsp parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon juice. Refrigerate until serving (even 10–15 minutes helps the flavor bloom).
Step 5: Cook the chicken (grilled or crispy)
Prep the chicken: Pat the 4 chicken cutlets dry with paper towels.
Option A: Grilled-style (recommended for weeknights)
Preheat the oven to 425°F (218°C). Heat a large oven-safe skillet over medium-high heat. Toss chicken with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
Sear chicken for 2 minutes per side, just to brown. Transfer skillet to the oven and bake 8–12 minutes, until the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice.
Option B: Crispy chicken (restaurant-style crunch)
In a shallow bowl, whisk 1/2 cup buttermilk with 1 egg. In a second shallow bowl, whisk 3/4 cup flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
Dip chicken into buttermilk mixture, let excess drip off, then coat in the flour mixture, pressing lightly to adhere.
Heat neutral oil to 350°F (177°C) in a 12-inch skillet (about 1 inch deep). Fry chicken 6–8 minutes total, flipping once, until golden and the internal temperature reaches 165°F (74°C). Drain on a wire rack and slice.
Step 6: Chop the salad ingredients
While the chicken rests (or while the crispy chicken drains), chop and prep your vegetables: chop romaine and iceberg, halve tomatoes, and dice cucumber. Keep everything bite-sized so it eats like a true chopped “zalad.”
Step 7: Assemble the Cobb zalads and serve
Divide chopped romaine and iceberg among 4 large bowls (about 2 1/2 cups greens per bowl). Arrange toppings in sections or scatter evenly: cucumber, tomatoes, shredded cheese, crumbled bacon, and egg quarters.
Top each salad with sliced chicken and a generous handful of Texas toast croutons. Serve with ranch on the side or drizzle about 2 tbsp ranch per salad right before eating.
Pro Tips
- Use a thermometer for the chicken: Pull at 165°F (74°C) in the thickest part so it stays juicy (especially important for cutlets).
- Make the croutons extra crunchy: After baking, turn off the oven and leave croutons inside with the door cracked for 5 minutes.
- Chill the ranch: Even a short chill (15–30 minutes) makes it taste more like a restaurant dressing.
- Keep the salad cold: If your kitchen is warm, chill the chopped greens in the fridge while you cook the chicken.
- For crispy chicken with less mess: Let the breaded cutlets sit on a plate for 5 minutes before frying; the coating adheres better.
Variations
- Buffalo Cobb zalad: Toss cooked chicken with 2 tbsp Buffalo sauce per serving and use extra ranch as the cooling dressing.
- Extra veggie version: Add 1/2 cup thin-sliced red onion and 1 diced avocado (add right before serving).
- Meal-prep bowls: Pack greens and toppings in containers, keep croutons and ranch separate, and add warm chicken just before eating.
Storage & Make-Ahead
Store components separately for the best texture. Refrigerate chopped greens (up to 3 days), cooked bacon (up to 4 days), peeled hard-boiled eggs (up to 3 days), ranch (up to 5 days), and cooked chicken (up to 4 days). Keep croutons at room temperature in an airtight container for up to 3 days. Assemble right before serving so the croutons stay crisp and the greens don’t get soggy.
Nutrition (per serving)
Approximate, based on grilled chicken and 2 tbsp ranch per salad: 640 calories, 43 g protein, 40 g fat, 28 g carbohydrates, 4 g fiber, 6 g sugar, 1180 mg sodium. Values will vary with chicken method (crispy chicken and extra ranch increase calories, fat, and sodium).
