Deconstructed Cobb Salad

We are huge fans of the deconstructed salad at our house. Having separate components enticingly tucked into separate bowls appeals to picky eaters and allows everyone to eat just what they want.

Arugula and fennel bulb are my unorthodox additions to the classic Cobb salad. I love the crisp crunch of fennel slivers and peppery bite of arugula.

If you have access to fennel or arugula blossoms, toss them in, too. The little flowers are so charming, and they give a nice kick of flavor.

How to Make an Easy Deconstructed Cobb Salad

Use chicken and bacon for extra protein. Or it’s a great way to use leftovers from last night’s dinner.

This recipe can easily feed a family of four, or it can be doubled or tripled to feed a crowd.

Deconstructed Cobb Salad

Separate salad components enticingly appeals to picky eaters and allows everyone to eat just what they want.
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 2162kcal


  • 8 cups arugula or torn butter lettuce leaves
  • 1 cup cherry tomatoes halved
  • 2 hard-boiled eggs sliced into thin rounds or chopped
  • 2 avocados pitted, peeled, and sliced
  • 1/2 pound chicken breast grilled, torn into small pieces and seasoned with salt and pepper
  • 1/2 pound bacon crisp-cooked and broken into bite-size pieces
  • 1/2 cup fennel thinly sliced
  • 1/4 cup crumbled blue cheese check with the producers to be sure the cheese is gluten-free; or you could use a creamy fresh goat cheese as a safe substitute
  • arugula blossoms optional


  • Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and blossoms (if using) in their own bowls. Place the bowls in the center of serving area.
  • In a large salad bowl, lightly dress the salad greens. Pour the remaining dressing into a small pitcher and place it on your now-crowded table.
  • Set out 4 dinner plates or shallow bowls. Let everyone dig into the ingredients, creating a salad to their liking.
  • Pass the dressing for an extra drizzle to top the goodies.
  • Crack some black pepper over salad and sprinkle with salt.


1 heaping teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄3–1⁄2 cup extra-virgin olive oil
Sea salt
1. In a large bowl, combine Zen blend, peas, onion and avocado; set aside.
2. In a small bowl, whisk remaining ingredients. Pour over avocado mixture; gently toss to combine.
3. Serve immediately.


Serving: 4bowls | Calories: 2162kcal | Carbohydrates: 48g | Protein: 107g | Fat: 176g | Saturated Fat: 50g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 87g | Trans Fat: 0.3g | Cholesterol: 693mg | Sodium: 2344mg | Potassium: 3955mg | Fiber: 29g | Sugar: 9g | Vitamin A: 2303IU | Vitamin C: 82mg | Calcium: 337mg | Iron: 7mg

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