Brighten up your dinner menu with this fresh Summer Cobb Salad. Crunchy romaine is layered with tender bites of chicken, cherry tomatoes, sweet corn, smoky bacon, and tangy blue cheese. Drizzle it with a creamy basil dressing for an absolutely crave-worthy meal.
I make a high protein main salad like this one or my Grilled Chicken Caesar Salad for dinner at least once a week through the summer months.
I could eat salad for dinner every night of the week and not get bored. No joke.
Thankfully, the warm summer months present the perfect excuse for me to indulge in my salad obsession. I realize my feelings are not shared by everyone, so I’ve taken it upon myself to create hearty, satisfying main dish salads that make us all happy.
This Summer Cobb Salad is just plain spectatcular. It’s so simple but the combination of flavors will knock your socks off. After quickly cooking the bacon and corn, this recipe is a chop and assemble situation that comes together in nothing flat.
Simple is the name of the game for summer meals!
Ingredient Notes
- Romaine lettuce: I’ve been loving the artisan romaine hearts that come two to a package. They’re super fresh and crunchy. Just slice them in half, down the middle, chop them, and give them a spin in a salad spinner to be sure they’re clean.
- Cooked chicken: I use chopped rotisserie chicken breast but salads like this one are a great way to make use of leftover cooked chicken from a previous meal.
- Tomatoes: Assorted colors of cherry and/or grape tomatoes sliced in half.
- Corn: A couple of ears of yellow or bi-color corn cooked briefly in boiling water. I frequently substitute frozen corn when corn on the cob isn’t available.
- Bacon: Cooked and crumbled. You can get this done well in advance to save time.
- Avocado: Chopped.
- Crumbled blue cheese: For that classic cobb salad flavor.
- Dressing: I absolutely love this salad with my Basil Buttermilk Dressing. It’s pure summer perfection.
- Fresh basil: A garnish of fresh basil drives home the summer flavor and feel of this salad.
Pro Tip
I love the presentation of a platter salad. Instead of tossing the ingredients in a salad bowl, they’re layered over a large platter to show off the vibrant color and texture of each item. It’s easy and totally gorgeous.
How to Make Summer Cobb Salad
- Scatter the romaine across the bottom of a large platter or shallow bowl.
- Layer the remaining salad ingredients over the top however you’d like.
- Garnish the salad with some fresh basil leaves and drizzle it with a little of the Basil Buttermilk Dressing. Serve the remaining dressing on the side.
Make-Ahead Tips
These tasks can be done well in advance to save time on a busy weeknight.
- Cook the corn: Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch. Slice the kernels off the cob and store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Cook the bacon: Cook the bacon on a baking sheet lined with foil or parchment paper in a 400 degrees F oven until crisp, about 15 minutes. Transfer the cooked bacon to paper towels to drain and blot an excess grease with another paper towel. Store in a ziploc bag in the fridge for up to4 to 5 days. Just re-crisp it briefly in the microwave before crumbling or cutting into pieces.
Variations
Protein: Swap rotisserie chicken for grilled shrimp or steak.
Vegetables: Add sliced cucumbers, bell peppers, or shredded carrots.
Cheese: Use crumbled feta, goat cheese, or shredded cheddar instead of blue cheese.
Grains: Add cooked quinoa or farro for extra texture and nutrition.
Salad Toppers: Add crispy tortilla strips, croutons, nuts, or seeds for some added crunch.
Salad Dressing: If you don’t want to bother with homemade dressing, substitute your favorite bottled Ranch dressing. We love Litehouse Homestyle Ranch. If you prefer a vinaigrette, my Classic Cobb Salad Dressing would be perfect for this salad.
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Summer Cobb Salad
Ingredients
- 2 small romaine hearts halved and chopped, about 6 to 7 cups chopped
- 2 cups cooked chopped chicken breast, I used rotisserie chicken
- 1 heaping cup cherry and/or grape tomatoes, assorted colors, halved
- 2 medium ears yellow or bi-color corn, or 1 cup frozen corn, thawed
- 5 slices bacon, cooked and crumbled
- 1 large avocado, chopped
- ⅓ cup crumbled blue cheese, plus extra for serving
- 1 recipe Basil Buttermilk Dressing, or your favorite bottled Ranch dressing
- fresh basil, for garnish
Instructions
- Place the romaine in a large shallow bowl or on a large platter. Place the chicken, tomatoes, corn, bacon, avocado and blue cheese in separate sections over the lettuce. Season with a touch of salt and pepper and drizzle with some of the dressing and garnish with fresh basil.
- Serve with the remaining dressing and additional blue cheese on the side.
To Cook the Ears of Corn
- Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch. Alternately, you can brush with a little vegetable or canola oil and grill briefly.
To Cook the Bacon
- Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil or parchment paper. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped.
- Remove the pan from the oven and transfer the bacon to paper towels to drain. Cover with another paper towel to blot the excess grease.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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