Aussie Cobb Salad– Easy Outback Steakhouse Copycat

This Aussie Cobb Salad is a loaded, meal-sized salad packed with chicken, bacon, blue cheese, eggs, avocado, and a tangy homemade dressing. It’s fresh, filling, and way more satisfying than whatever snack combo you were about to eat. Great for meal prep or when you just want a no-drama dinner with actual vegetables.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Cooling time: 20 mins
• Flavor: tangy, creamy, crisp, salty
• Great for: lunches, leftovers, dinner that feels like effort (but isn’t)

Why I Like This Recipe

Honestly? I was tired of “dinners” made out of crackers and pickles. Needed something real but didn’t wanna cook-cook. Threw this together with what was in the fridge — and it just worked. It’s one of those salads that actually eats like a meal, not a side. Plus you get to feel a tiny bit put together when you plate it in rows. Weirdly satisfying.

Ingredients

For the Chicken:

• 2 chicken breasts (about 14 oz / 400g)
• ¼ tsp kosher salt
• ¼ tsp black pepper

For the Salad:

• 7 oz streaky bacon (200g)
• 4 eggs (boiled 9 minutes, quartered)
• 12 cups chopped romaine or cos lettuce
• 2 large tomatoes (or 8 oz cherry tomatoes), cut
• 2 avocados, diced
• 7 oz blue cheese, crumbled
• 2 tbsp fresh chives, chopped

For the Dressing:

• 1 tbsp dijon mustard
• 5 tbsp olive oil
• 5 tbsp apple cider vinegar (or wine vinegar)
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp finely minced shallot
• ½ tsp white sugar

How To Make Aussie Cobb Salad

1. Shake the dressing: Throw all the dressing stuff in a jar. Shake it up. Taste it. If it’s too sharp, add a touch more oil or sugar. Done.
2. Cook the chicken: Poach it. (Drop it in simmering water, cook for about 20 minutes, let it cool.) Cube it and toss with some dressing and seasoning.
3. Crisp the bacon: Start cold pan. Medium-high heat. Flip once. Drain, chop into bits.
4. Boil eggs: 9 minutes, then cool, peel, and quarter.
5. Assemble the salad: Big plate. Lay down lettuce. Make rows: bacon, eggs, avocado, tomato, chicken. Crumble blue cheese on top. Sprinkle chives.
6. Serve it: Drizzle with dressing or serve it on the side. Looks fancy either way.

Tips for Success

• Poach the chicken — it’s foolproof and juicy
• Make the dressing ahead, it holds up in the fridge for days
• Use a platter for the “Cobb rows” look — it’s mostly for the vibes
• Blue cheese too funky? Use feta or goat cheese

Storage and Reheating

• Fridge: Store each part separately (especially avocado + lettuce) for up to 3 days.
• Reheat: Only the chicken and bacon. Everything else is best cold.
• Leftovers tip: Use leftover dressing in wraps, sandwiches, or even grain bowls. It slaps.

Frequently Asked Questions

• Can I use rotisserie chicken instead?
  Yep. Shred it, season it, you’re good.
• Do I have to use blue cheese?
  Not really — feta works, goat cheese too. But try blue at least once.
• What’s the best lettuce?
  Romaine is classic, but mixed greens or butter lettuce also work.
• Can I make this vegetarian?
  Totally — skip chicken and bacon, add chickpeas or grilled tofu.
• What’s the dressing like?
  Tangy, light, with a lil mustardy kick. It pulls everything together.

Common Mistakes and How to Dodge Them

• Overdressing the salad: It gets soggy fast. Let people dress their own plates. You’re not running a diner.
• Forgetting to season the chicken: Even with dressing, bland chicken is a buzzkill. Salt + pepper + a splash of dressing helps.
• Overcooking the eggs: Gray yolks are fine, but 9 minutes gives you perfect jammy-but-firm results.
• Skipping the shallot in the dressing: It’s subtle, but it adds depth. Don’t skip it unless you hate flavor.
• Mixing it all before serving: Cobb salad is meant to show off those rows. Mix only if you don’t care about the vibe.

Nutrition Facts (Per Serving)

• Calories: 706 kcal
• Total Fat: 55g
• Saturated Fat: 16g
• Cholesterol: 305mg
• Sodium: 830mg
• Potassium: 850mg
• Total Carbohydrate: 12g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 38g

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