Cobb Salad for a Crowd

  • Prep
    25 minutes
  • Serves


"The classic Cobb salad turned into a buffet salad for 12."


  • 3-4 heads Romaine lettuce, washed and cut or torn into bite-size pieces
  • 6 c. Spring Greens mix
  • 8 Hard Cooked Eggs, chilled, peeled and chopped
  • 1 (9oz) can Yoder's Bacon, chopped
  • 3 (13oz) cans Chicken Chunks, drained
  • 1 pt. Cherry or Grape Tomatoes, halved
  • 4 Avocados, peeled and diced
  • 2 c. Gorgonzola Cheese, chunks
  • Salad dressing of your choice
  • Salt, to taste
  • Fresh ground Pepper, to taste


  1. 1. In a large serving bowl combine almost all the Romaine and Spring Greens mix. Set out for serving with a Kuhn Rikon Tongs & Turner or Olive Wood salad set. Set aside some of the lettuce for the next step.
  2. 2. On a large rectangular platter create a bed of Romaine and Spring Greens mix.
  3. 3. Down the center of the lettuce bed evenly spread a row of the canned chicken pieces.
  4. 4. Along one side of the chicken create a row of the chopped hard cooked eggs.
  5. 5. Sprinkle salt and fresh ground pepper on the eggs and chicken.
  6. 6. On the remaining side of the chicken create a row of the chopped bacon.
  7. 7. Set the meat platter out for serving with Cusipro Silicone Locking Tongs.
  8. 8. In a divided bowl place the halved tomatoes and the diced avocados.
  9. 9. Set vegetable bowl out for serving with spoons.
  10. 10. Place the Gorgonzola cheese in a dark colored bowl. Set out for serving with a spoon.
  11. 11. Set out a selection of purchased or home made salad dressings.

Author's Notes

This was delicious at PHG on a very warm and humid Nebraska summer day. It was nice to prepare a tasty, fresh meal for our employee team without heating the stove. We did use the oven to freshen a few loves of recently made focaccia bread which was a terrific complement to this simple salad. There were no leftovers when lunch was over!