Smoky Cobb Salad

Recipe by Jason Riels, Nueske's Southwest Regional Sales Manager

A smokehouse take on a classic Cobb Salad, replacing some of the traditional proteins with rich fire-toasted beef, tender smoked chicken, and zesty pepper-coated bacon.

Prep: Cook: Total: Serves:
20 minutes 10 minutes 30 minutes 4


Salad Ingredients (equal parts of each):

Dressing Ingredients:

  • Ranch or Creamy Vidalia Dressing
  • Red Wine Vinegar for drizzling
  • Salt & Pepper, to taste


Dice the meats, cheese, and vegetables as indicated above.

Place the pieces of pepper-coated bacon in an unheated sauté pan and turn heat to medium-low, frying bacon until lightly browned.  Place bacon on paper towel to drain and cool.

Once bacon is cool, toss equal parts of each of the meat, cheese, and vegetable ingredients together OR line them up in even rows, over the top of the romaine (shown).

Dress with the amount of Ranch or Creamy Vidalia Onion Dressing that you prefer and drizzle with red wine vinegar. Salt and pepper to taste.

Serve immediately to maintain crispness.