Pan seared chicken in a delicious cumin coating, colorful veggies, tangy blue cheese, bacon and lots more go into this delicious Chicken Cobb Salad. It’s one awesome salad! Perfect for lunch or dinner.
This Chicken Cob 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!
How To Make This Chicken Cobb Salad – Step By Step
For balsamic sauce:
What Makes A Chicken Cobb Salad?
The classic Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
A Delicious Balsamic Dressing
This chicken Cobb Salad can work without any dressing, the creamy avocados, eggs and tangy blue cheese offer up so much flavor. But who doesn’t love a nice dressing on our salads? This balsamic dressing pack a super flavorful punch, it cuts through the creaminess and clings to the salad perfectly. Vinegar, honey, mustard and oil and shale well, done and drizzle!
Can I Make This Chicken Cobb Salad Ahead Of Time?
Yes indeed! Cook up the chicken bacon and eggs and store them in the fridge for up to 5 days. When ready you can bring out the greens and assemble, sprinkling cheese on top. The only last minute slicing would be the avocado, to keep it fresh. You can whip up the balsamic dressing in advance too, just drizzle on the salad when you are ready to serve.
Top Tips For Chicken Cobb Salad
- 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.
- Unpeeled eggs can be stored in the refrigerator up to 7 days. I suggest storing them in an airtight container to prevent odor in your refrigerator.
- 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 lightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
Check Out These Other Delicious Chicken Salads
- Chinese Chicken Salad Recipe
- Buffalo Chicken Salad Recipe
- Honey Mustard Chicken Salad
- Southwest Chicken Salad Recipe
Have you tried this Chicken Cobb salad? Feel free to leave a star rating and please do leave a comment below, I’d love to hear from you!
Cobb Salad with Chicken
- 1 chicken breast
- 1/4 tsp cumin
- 3 tbsp extra virgin olive oil
- 3 cups Romaine lettuce
- 5-6 bacon strips
- 3 eggs
- 1 cup cherry tomatoes
- 1/2 cup crushed blue cheese
- 1 fresh spring onion chopped
- 1 avocado
- 3 eggs hardboiled
For balsamic sauce:
- 2 tbsp balsamic vinegar
- ¼ cup honey
- 3 tbsp Dijon mustard
- ¼ cup extra virgin olive oil
- In a non-stick pan heat olive oil
- Coat chicken breast with cumin and cook in pan for 7-8 minutes on each side until thoroughly cooked
- Remove chicken from pan and set aside
- Cut bacon strips into small pieces
- 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
- Remove bacon from pan and set aside
- Wash thoroughly all veggies under cool water
- Chop lettuce and add in a large salad bowl
- Chop cherry tomatoes in half and add in salad bowl
- Chop spring onion and add to salad
- Crumble blue cheese and add to salad
- Slice cooked chicken and avocado and add to salad
- Peel eggs and add to salad
- Add cooked bacon
- Drizzle balsamic sauce and enjoy!
For balsamic sauce:
- In a medium sized jar add of balsamic vinegar, honey, mustard and olive oil
- Shake well then drizzle over salad
This recipe was contributed by Michaella at Well + Yum.