Cobb Salad Platter

This cobb salad platter is one of my favorite ways to serve a fresh, colorful, and satisfying meal. I love arranging all the ingredients on a big platter so everyone can take what they like. The combination of crisp vegetables, creamy avocado, tangy blue cheese, and hearty proteins makes this salad both beautiful and filling.

Why You’ll Love This Recipe

I love this recipe because it’s versatile, vibrant, and easy to prepare. The mix of textures from crunchy lettuce and cucumber to creamy avocado and soft eggs keeps every bite exciting. It’s also customizable, so I can swap ingredients depending on what I have on hand. Plus, it looks stunning when served as a platter, making it perfect for family-style dining or entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cheese
Crumbled blue cheese

Protein
Grilled chicken cubed
Hard boiled eggs quartered

Produce
Avocado diced
Romaine lettuce chopped
Cherry tomatoes halved
Cucumber diced
Scallions minced

Dressing
Dressing of choice (I like Balsamic Vinaigrette)

Directions

1. I start by preparing the proteins: grilling the chicken until fully cooked and slicing it into cubes, and quartering the hard-boiled eggs.
2. I chop the romaine lettuce, dice the avocado and cucumber, halve the cherry tomatoes, and mince the scallions.
3. On a large platter, I spread the lettuce as a base and then arrange the chicken, eggs, avocado, tomatoes, cucumber, scallions, and crumbled blue cheese in neat rows or clusters.
4. I serve the platter with a small bowl or pitcher of dressing on the side so everyone can drizzle their preferred amount.

Servings and Timing

This recipe serves about 4–6 people as a main dish. It takes around 20 minutes to prepare if the chicken and eggs are already cooked.

Variations

Sometimes I swap grilled chicken for turkey, shrimp. I also like using feta instead of blue cheese for a milder flavor. For extra crunch, I add croutons or toasted nuts. If I want a lighter version, I use a yogurt-based dressing instead of vinaigrette.

Storage/Reheating

I store leftovers by keeping the ingredients separate in airtight containers in the refrigerator for up to 2 days. The avocado is best eaten fresh, so I add it just before serving. The chicken can be reheated gently in a skillet or microwave, while the rest of the salad is served cold.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients in advance but assemble them just before serving so everything stays fresh.

What’s the best way to cook the chicken?

I love grilling it, but baking or pan-searing also works well.

Can I use a different cheese?

Yes, feta, goat cheese, or shredded cheddar are all great options.

How do I keep the avocado from browning?

I toss it with a little lemon or lime juice before adding it to the salad.

Can I serve this as a side dish instead of a main?

Yes, I just reduce the portion size and pair it with another main course.

What’s the best dressing for cobb salad?

I love balsamic vinaigrette, but ranch, blue cheese, or honey mustard dressing also taste amazing.

Can I make this vegetarian?

Yes, I leave out the chicken and use chickpeas, tofu, or extra eggs instead.

How long do hard-boiled eggs last in the fridge?

They keep for up to 1 week if stored in their shells, or 2–3 days once peeled.

Can I serve this on individual plates instead of a platter?

Yes, I sometimes assemble smaller versions for each person when I want a more formal presentation.

Conclusion

I love how this cobb salad platter combines fresh produce, hearty proteins, and tangy cheese into a complete and satisfying dish. It’s colorful, customizable, and perfect for sharing at family dinners or gatherings. Every bite feels balanced and delicious, making it a recipe I return to again and again.

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