A hearty salad is one of my favorite lunches, and this chicken cobb salad is the heartiest salad I’ve ever had! Pan-seared chicken, colorful veggies, tangy blue cheese, bacon, and lots more go into this delicious salad. It makes a great easy lunch or dinner.
This chicken cobb salad has it all– salty bacon mixes perfectly with succulent chicken. It all rests on a fresh and crisp salad base and the dressing clings lovingly to it all. The eggs and avocados add a wonderfully creamy texture to this dish. Sprinkled on top… crumbled blue cheese, so good!
What’s in This Chicken Cobb Salad Recipe?
- Olive Oil: Helps the chicken cook without burning.
- Chicken: I like to use a boneless, skinless chicken breast to keep things lean and healthy.
- Bacon: Adds a salty and crunchy component.
- Romaine Lettuce: Has the perfect amount of crunch!
- Eggs: I hard-boiled my eggs, but you can buy packaged hard-boiled eggs to save time.
- Cherry Tomatoes: Add a pop of freshness and acidity.
- Blue Cheese: Adds a delightful tang.
- Green Onion: Adds a pop of color and a delicate onion flavor.
- Avocado: Adds creaminess to the salad.
- Balsamic Vinaigrette: Balances out the richness of this salad.
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How to Store
Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 7 days. I suggest storing them in an airtight container to prevent odor in your refrigerator.
The chicken cobb salad itself will keep in an airtight container in the refrigerator for up to 3 days. I recommend storing the salad components separately and assembling just before serving.
Notes and Tips
- You can use rotisserie chicken if you like. (although the cumin chicken is divine!).
- Be sure to not crowd the pan when boiling your eggs. The eggs need a little room to groove. They should not touch or be on top of each other. There needs to be enough room to allow a single layer of eggs in your pan while they cook.
- When choosing ripe avocados If the avocado yields to firm gentle pressure you know it’s ripe and ready to eat. Ripe, ready-to-eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel slightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
Chicken Cobb Salad Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 boneless, skinless chicken breast
- Kosher salt and freshly ground black pepper to taste
- 6 strips bacon chopped
- 3 cups chopped romaine lettuce
- 3 large eggs
- 1 cup cherry tomatoes halved
- ½ cup crumbled blue cheese
- 1 green onion chopped
- 1 avocado sliced
- 6 tablespoons balsamic vinaigrette
Instructions
- In a non-stick pan, heat the olive oil over medium.3 tablespoons extra virgin olive oil
- Coat the chicken breast with salt and pepper and cook in the pan for 7-8 minutes on each side, until thoroughly cooked. Remove chicken from pan and set aside.1 boneless, skinless chicken breast, Kosher salt and freshly ground black pepper
- Use same pan to cook bacon on medium heat for 10 minutes, until crispy. Stir often.
- Meanwhile, fill a separate pot with cold water. Add the eggs and boil for 10 minutes. Remove from heat and set aside.3 large eggs
- Remove bacon from pan and set aside.
- Add the lettuce, tomatoes, spring onion, and blue cheese to a large bowl.3 cups chopped romaine lettuce
- Slice the cooked chicken and avocado, and add to the salad bowl.1 avocado
- Peel the hard-boiled eggs and add to salad.
- Add cooked bacon.
- Drizzle balsamic vinaigrette and enjoy!6 tablespoons balsamic vinaigrette
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