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Rachael Ray's Iceberg Slab Cobb Salad

Rachael Ray's Iceberg Slab Cobb Salad


  • 12 slices meaty bacon (about 12 oz.)

  • ¾ cup plain Greek yogurt

  • ¼ cup mixed finely chopped fresh chives, flat-leaf parsley, and dill

  • 2 tbsp. apple cider vinegar

  • 2 tbsp. EVOO

  • 1 clove garlic, grated or pasted

  • Salt and pepper

  • 1 cup crumbled blue cheese

  • 1 head iceberg lettuce—cored, then cut into 4 slabs

  • 1 rotisserie chicken, meat sliced (skin and bones removed)

  • 1 pt. cherry tomatoes, halved

  • 1 avocado—pitted and peeled, then cut into small cubes and dressed with the juice of 1/2 lemon (about 2 tbsp.)

  • 4 peeled hard-boiled eggs, quartered

  • 4 scallions, sliced on an angle


  • Step 1

    Preheat the oven to 375°. On a slotted broiler pan or a rimmed baking sheet fitted with a wire rack, bake the bacon until crispy, 15 to 18 minutes. Let the bacon cool, then chop.

  • Step 2

    In a small bowl, whisk the yogurt, herbs, vinegar, oil, and garlic; season with salt and pepper. Stir in the blue cheese to make the dressing.

  • Step 3

    Place 1 slab of lettuce on each plate. Top with some dressing. Arrange the bacon, chicken, tomatoes, avocado, and eggs in stripes on top. Sprinkle with the scallions. Pass the remaining dressing at the table.