Cobb Salad Recipe with Avocado, Bacon and Blue Cheese

The Cobb Salad is a classic layered salad known for its mix of textures and flavors. In this lighter version, creamy avocado replaces the usual cheese and crispy baked apple chips stand in for bacon, keeping the signature crunch and adding a subtle sweetness. A simple homemade honey Dijon dressing ties everything together for a bright, balanced finish.

This updated Cobb Salad is satisfying enough for a main course, easy to assemble, and adaptable for meal prep or dietary needs.

This recipe first appeared on the blog in 2013 and was refreshed with new photos and tips a decade later. The core idea remains the same: a composed Cobb Salad that balances protein, healthy fats, fresh vegetables, and a touch of sweetness from apple chips.

For this version I used spinach as the base instead of iceberg or romaine to add more nutrients and a tender texture. Grilled chicken provides lean protein, hard-boiled eggs retain the classic Cobb element, diced tomatoes add brightness, and diced avocado delivers a creamy replacement for cheese. Apple chips—either homemade or store-bought, plain and unsweetened—offer the crunch and subtle sweetness that mimics the role of bacon without the heaviness.

Ingredients

• Spinach – Use fresh spinach leaves as the salad base for extra vitamins and a tender mouthfeel.
• Tomatoes – One medium tomato diced, or use quartered cherry tomatoes for convenience and color.
• Grilled chicken breast – About 1/2 pound boneless, skinless chicken breast. Season simply and grill until cooked through, then dice.
• Hard boiled eggs – Two eggs, cooked, peeled and diced. These can be prepared ahead of time and stored in their shells in the refrigerator for up to a week.
• Avocado – One ripe avocado, diced. It replaces the cheese found in many Cobb Salads and adds rich creaminess.
• Apple chips – Roughly 1/2 cup. Use plain baked or air-fried apple chips, or make your own for the freshest flavor and texture.
• Honey Dijon dressing – A creamy, tangy dressing made with Dijon mustard, honey, olive oil, lemon juice, garlic, and a pinch of spices. Alternatively, a light vinaigrette also pairs well.

Instructions

See the recipe card below for exact ingredient amounts and a printable version. The steps below summarize the process and work well for meal prep.

1. Make the honey Dijon dressing. Whisk together Dijon mustard, honey, olive oil, fresh lemon juice, crushed garlic, ground ginger, salt and pepper in a small bowl. Chill in the refrigerator; the dressing will keep for up to two weeks.
2. Prepare apple chips. Use store-bought plain apple chips or make them at home in an oven or air fryer. Air frying is quicker and yields crisp chips in a short time.
3. Cook the hard-boiled eggs. Prepare eggs ahead of time for convenience, then peel and dice them when ready to assemble the salad.
4. Grill the chicken. Rub the chicken breast with a little olive oil and your preferred chicken seasoning. Grill about 8–10 minutes per side until the internal temperature reaches 165°F (74°C). Let rest, then dice.
5. Assemble the salad. In a large bowl, toss spinach with a portion of the honey Dijon dressing. Arrange the toppings in rows or distribute evenly: diced avocado, diced grilled chicken, apple chips, diced hard-boiled eggs, and diced tomatoes. Drizzle additional dressing to taste and toss gently when serving.

Most elements—dressing, apple chips, eggs, and chicken—can be prepared in advance, making this Cobb Salad an excellent option for meal prep. Store components separately in airtight containers and assemble just before eating to preserve texture.