California Cobb Salad Recipe

Carrie Vasios

This classic chicken salad gets a West coast twist with salmon and goat cheese.

Recipe Facts

Active: 25 mins
Total: 35 mins
Serves: 4 servings

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For Salad:

  • 24 ounces salmon fillet

  • 12 ounces Romaine lettuce hearts, chopped

  • 4 large hard-boiled eggs, diced

  • 4 slices cooked bacon, diced

  • 2 avocados, peeled, cored, and sliced

  • 1/2 pint cherry tomatoes, cut in half

  • 3 ounces goat cheese, crumbled

  • Olive oil

  • Salt and pepper

For Dressing:

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon lemon juice

  • 1/3 teaspoon Worchestire sauce

  • 1/2 teaspoon Dijon mustard

  • 1 teaspoon minced garlic

  • Salt and pepper to taste


  1. Heat a grill pan over medium high heat. Brush salmon with olive oil and season both sides with salt and pepper. Grill salmon until just cooked through, about 4 minutes per side depending on thickness. Set aside.

  2. Place lettuce, eggs, bacon, avocados, cherry tomatoes, and goat cheese in a large bowl. Toss to combine.

  3. In a medium bowl, whisk together all ingredients for dressing. Season with salt and pepper to taste.

  4. Pour dressing over lettuce mixture and toss to combine.

  5. Cut salmon into 4 pieces. Divide salad between 4 bowls, topping each bowl with a piece of salmon.

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Nutrition Facts (per serving)
849 Calories
66g Fat
21g Carbs
45g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 849
% Daily Value*
Total Fat 66g 84%
Saturated Fat 14g 71%
Cholesterol 288mg 96%
Sodium 904mg 39%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 22%
Total Sugars 11g
Protein 45g
Vitamin C 53mg 266%
Calcium 128mg 10%
Iron 3mg 18%
Potassium 1283mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)