Mary Berry Cobb Salad Recipe – Bold, Crunchy, and Honestly Filling Enough for Dinner

I first made this Cobb Salad on a sweltering Tuesday when the idea of turning on the oven felt like punishment. I had leftover grilled chicken, half a red onion, and some slightly soft cherry tomatoes knocking about the fridge. Not exactly inspiring—but I remembered someone once saying something like “just make it look lovely and it’ll taste better”. So I did. I lined everything up in neat little rows, added a hard-boiled egg (or two), and made a zippy dressing in a jam jar.

What surprised me most? This salad fills you up. It’s not a side salad, it’s not a leafy snack—it’s proper lunch or light dinner territory.

Oh, and I forgot the cheese the first time. Let me show you how much better it gets when you don’t do that.

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What Makes This Recipe Special

• It’s a full meal—without needing a saucepan. Everything’s grilled, boiled, or raw.
• Jamie’s twist is subtle but smart. The Dijon mustard in the dressing gives it bite without heaviness.
• It’s built for batch cooking. You can prep most of it in advance and just assemble.

Most Cobb salads feel like they belong in a hotel lounge or 90s cookbook. This version? Fresher, punchier, and totally flexible.

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INGREDIENTS + WHY THEY MATTER

• Chicken breast – Grill it with just salt and pepper, and honestly? That’s all you need. Leftovers work beautifully too.
• Streaky bacon – Crispy contrast to the creamy textures. Don’t skip it unless you have to.
• Eggs – Boiled for exactly 7½ minutes for that just-set yolk. I’ve tried less—too gooey. More—too chalky.
• Avocado – Adds richness. Use one that gives slightly to pressure—not mushy.
• Cherry tomatoes – Sweet and juicy. Halving them keeps them from rolling off your fork.
• Red onion – Sharpness and crunch. If you find raw onion too strong, soak slices in cold water for 10 minutes first.
• Romaine or cos lettuce – It holds up under the toppings. Spinach wilts, iceberg goes soggy. This one’s your anchor.
• Blue cheese or feta (optional) – I forgot it once and instantly regretted it. Adds creamy sharpness.
• Homemade dressing – Red wine vinegar, Dijon mustard, garlic, olive oil. Bold and fresh.

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Making It Yours (Without Ruining It)

Ingredient Swaps That Hold Up

• Chicken → Grilled tofu – I tested this with smoked tofu and it was honestly dreamy.
• Bacon → Tempeh or turkey rashers – Not exactly the same, but gets you crunch and salt.
• Lettuce → Rocket + baby spinach – Great for peppery depth.
• Feta → Cheddar or goat’s cheese – If blue cheese isn’t your thing.
• Red onion → Pickled shallots – Adds a tangy zing (especially good if you’re skipping the cheese).

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken dried out	Overcooked or sliced too soon	Rest for 5 minutes, then slice across grain
Bacon soggy	Didn’t drain it properly	Let it crisp on paper towel before serving
Salad went limp	Added dressing too early	Dress just before eating
Avocado turned brown	Sliced too far in advance	Slice last, or toss in lemon juice

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HOW TO MAKE MARY BERRY’S COBB SALAD

1. Grill the chicken.
   Season with salt + pepper, cook 6–8 mins each side until golden and firm. Rest, then slice.
2. Crisp up the bacon.
   Fry or grill till golden. Drain on kitchen paper and crumble.
3. Boil your eggs.
   7–8 minutes in boiling water, then straight into cold water. Peel and halve.
4. Chop your veg.
   Lettuce goes in the base of your bowl or platter. Halve tomatoes, slice onion, cube avocado.
5. Assemble in rows.
   Neat lines of each topping look beautiful and help with even serving.
6. Make the dressing.
   In a jam jar: 2 tbsp vinegar, 1 tsp Dijon, 1 minced garlic clove, 4 tbsp olive oil, salt + pepper. Shake it like you mean it.
7. Dress and serve.
   Either drizzle over or serve on the side. Don’t overdress—this isn’t soup.

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TIPS FROM MY KITCHEN

• I boil a whole batch of eggs at the start of the week—easy to add in last-minute.
• Add a sprinkle of smoked paprika or chili flakes to the dressing for a kick.
• I use my leftover chicken from Sunday roast—it’s juicier and saves time.
• If prepping for guests, keep toppings in containers and assemble at the table.

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STORAGE + SERVING

• Undressed salad: Keeps in the fridge for 2 days.
• Dressing: Store in a jar for up to 4 days—shake before each use.
• Avocado tip: Don’t slice until just before eating, or coat in lemon juice.

Reheating?
Only warm the chicken + bacon. Everything else should stay cold and crisp.

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FREQUENTLY ASKED QUESTIONS

Q: Can I prep this salad ahead of time?
A: Absolutely—just store the ingredients separately and slice the avocado last minute.

Q: Do I have to use blue cheese?
A: Nope. Feta, goat’s cheese, or shredded cheddar all work beautifully.

Q: Is this salad healthy?
A: It’s got protein, healthy fats, and veggies—just go light on the dressing and bacon if you’re watching fat content.

Q: What if I hate raw onion?
A: Soak it in cold water or vinegar for 10 minutes. Milder and sweeter that way.

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Similar Recipes:

• Mary Berry Caprese Salad Recipe
• Mary Berry Waldorf Salad
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad

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