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This salad was conceived when I needed to clean out my fridge. Sad but true. I had a whole bunch of stuff about to go bad as well as some leftover Old-Fashioned BBQ chicken last “fall.” I put “fall” in quotation marks because while the rest of the northern hemisphere was experiencing falling leaves and crisp, autumn air, I was still cohabitating with fire ants and mosquitoes in Satan’s Steam Room. So it was hot, it was muggy, and I wasn’t exactly in the cooking mood. Well, I threw this together, and it was up there with the top 5 most delicious things I’d ever eaten. Pretty good for lazy leftovers, right? The great thing is that you can really use whatever you have and/or whatever you like. Not crazy about hard-boiled eggs or blue cheese? Leave them out and replace them with something else in your fridge that’s about to join the Mold Fold.
I am always on the lookout for a great main dish salad. This one looks sooo yummy!
this looks so delicious!! i don’t know how with over 400 followers i have not heard of your blog before now?? i am loving what i am seeing!!
i am now going to be a faithful follower!
What a tasty salad!
I love cobb salad… yummy 🙂
Beautiful Blog. Everything looks so yummy. Way to go.
I have not had a cobb salad yet. It looks nice and hearty and tasty!
Made this for the in-laws yesterday, it was a huge hit and very filling, thanks!
I couldn’t get the blue cheese dressing to come up on this page, where did it go?
Nevermind I found it right under the cobb salad on the other page before this one.
Made this recipe from the cookbook and it was delicious!
one of my favorites! Have made it many times and always like it!
Made it for a lunch party with my girl friends. SO GOOD!
Back in the 50s I would eat occasionally at the Brown Derby which is where the owner, Bob Cobb invented the Cobb Salad. The original had no onions and was served with a tureen of vinegar and oil dressing plus crumbled Roquefort cheese. The lettuce was a mixture of Romaine, iceberg and watercress. All the ingredients were chopped a bit finer than your illustrations show (I have NEVER been served a Cobb Salad in any other restaurant that was properly chopped.) Anyway, when I make this at home I prefer to use Blue Cheese instead of Roquefort.
I must give your version a try (without the onion) as it really sounds yummy. The BBQ chicken is a nice twist.
I can pass on the original recipe for those who would like it, including the dressing.