Chopped Cobb Rice Salad

Chopped Cobb Rice Salad

  • Servings: 4
  • Total Time:

A Chopped Cobb Rice Salad is sure to satisfy on a warm summer day, whether it’s as a full meal or a delicious picnic table side.


  • 1½ cups Royal Basmati Rice
  • 4 eggs
  • 4 slices bacon
  • ¾ cup buttermilk
  • ¾ cup crumbled blue cheese, divided
  • 2 ounces cream cheese, softened
  • 4 teaspoons red wine vinegar
  • Salt and black pepper
  • 1 romaine heart, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, pitted and chopped


  1. Cook rice according to package directions. Uncover rice and let cool slightly.
  2. Place eggs in a medium saucepan and cover with cool water. Place over high heat and bring water to a boil. Cover the pan, remove from the heat, and let sit for 10 minutes. Transfer to an ice water bath and let cool completely. Peel eggs and roughly chop.
  3. In a medium skillet cook bacon over medium heat until crisp. Drain on paper towels.
  4. In a blender combine buttermilk, ½ cup blue cheese, cream cheese, vinegar, and salt and pepper. Blend until smooth. Transfer to a bowl and stir in remaining ¼ cup blue cheese.
  5. In a serving bowl, toss together rice, romaine, tomatoes, avocado, eggs, crumbled bacon, and dressing to taste.