Cobb Salad

The Brown Derby version of Chef Salad.
Cobb Salad

Cobb Salad

By Sue Lau | Palatable Pastime

It’s Sunday Supper time again, and I have to say I am absolutely thrilled to have the opportunity to host this week’s event, which is all about Winter Salads.

Salads are some of my favorites, especially when plated up as an entree.

I remember when I was a kid in the 1960’s, there wasn’t very much variety around for salads, so mostly we had salads with iceberg lettuce, carrots, celery, cucumbers and winter-pink tomatoes. Mom used to toss them all with retro-orange French dressing (I was the little stinker calling it Agent-Orange dressing in my mind, not daring to say that aloud in front of my Mom). No small wonder I had to sit at the table until I cleaned my plate of that tossed salad. Children were starving in China, I was told. And silently I thought “Maybe they are starving, but still eating better than this!”

You can see I was a dedicated foodie, even at an early age. A snarky one at that!

These days, we are so very blessed to have a global economy which affords us year-round availability of produce of all types. And while we marvel at buying locally grown produce at farm stands and markets during the summer, along with the abundance of our own home gardens, it will never be forgotten how good we have it these days.

But in winter, we do remember that winter produce comes in from warm climates. And in this salad I have for you today, which is a Cobb Salad, the main produce will come from California, which is known for its avocados, and possibly Florida for the tomatoes, although I don’t doubt you can get California tomatoes as well. But east of the Mississippi, we rely on Florida for many things all year long, tomatoes among them.

The Cobb salad itself hails from the Brown Derby restaurant in California, so having avocados in it is quite apropos. Also, for many years, Californians have generally been thought of as being leaders in the United States for health-conscious eating, with  salads being one of the first things that come to mind when describing California-cuisine. Having a ready supply helps with that I suppose. As they don’t have to deal with copious amounts of snow and long, grey, dreary winters.

But since we do have a global economy, this type of salad can be enjoyed by most people everywhere, all year long. And certainly will be enjoyed, as it is quite delicious!

And while I am usually accustomed to providing a salad dressing recipe for every salad I post, I did use a fat-free blue cheese dressing for mine (I am on a diet right now), and you can use that flavor of dressing or make a red wine vinaigrette of your own. To do that, combine 1 part red wine vinegar with two parts extra virgin olive oil, add tsp Dijon mustard per each cruet, and season with salt and black pepper, maybe a pinch of garlic and/or sugar if you like, depending on your preferences. Whisk or shake until emulsified.

Cobb Salad for #SundaySupper

Cobb Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Cobb Salad


  • 8 ounces boneless chicken breast, pounded flat
  • salt and black pepper
  • garlic powder
  • 4 slices bacon, cooked crisp
  • 4 cups assorted chopped lettuces, such as iceberg, red leaf, and romaine
  • 2 eggs, hard-cooked, peeled and quartered
  • 1 avocado, sliced into chunks
  • 1 medium ripe red tomato, sliced into wedges
  • 1/2 cup blue cheese or gorgonzola cheese crumbles
  • blue cheese salad dressing or red wine vinaigrette dressing, prepared


  1. Season chicken on both sides with salt, pepper and garlic powder.
  2. Cook chicken in a nonstick skillet until cooked through, 10-15 minutes, depending how thick or thin it is.
  3. Chop chicken into chunks.
  4. Plate lettuce greens and top with salad toppings in a striped fashion.
  5. Serve salad with dressings of choice.

From the kitchen of

Cobb Salad

Winter Salads

The Sunday Supper Tastemakers are very pleased to present:

Healthy Winter Salads to enjoy during even the coldest months.

#SundaySupper Winter Salads


You might also like:

Grilled Gyro Salad with Pita Croutons

Grilled Steak and Radicchio Salad

Tagliata con Rucola – Italian Steak and Arugula Salad

22 responses

  1. The Florida tomatoes have been quite good this year! I love this salad any time of the year! Such a classic combination of textures and flavors!

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