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Ultimate Cobb Salad (+ Easy Vinaigrette)

I’m back with another measure-with-your-heart recipe. I’ve come to realize that people don’t like salads because 1) the salad does not contain ingredients that they like or 2) the texture is all off. The best salads are the ones filled with food you want to eat and that are also well rounded in texture and balanced in flavor. You need a little crisp, a little salt, a little sweet, etc.

When building your salad, pick the ingredients that you want the most. I would encourage you to have at least a little bit of everything listed below to re-create my Ultimate Cobb Salad. I’ve linked below my favorite recipe to follow for the perfect soft-boiled egg.


Romaine Lettuce

Grilled Chicken

Grape Tomatoes




Feta or Blue Cheese

For the vinaigrette:

1 medium Shallot, finely chopped

¼ cup Red Wine Vinegar

¼ cup Vegetable Oil

2 tbsp Dijon Mustard

2 tbsp Maple Syrup

½ tsp Salt

½ tsp Black Pepper

Tips for an elevated salad:

  • Make sure the chicken is warm! Regular grilled chicken is fine, but BBQ Chicken tastes great too.

  • Char your corn on a grill, in a cast iron skillet, or under a broiler.

  • Blue cheese is traditional for a cobb salad but if you don’t like it (or you’re allergic like my husband) feta works well too!

  • If you don’t like a runny yolk, then just do a hard-boiled egg. Personally, I think the runny center binds the salad together really nicely!


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