If I’m going to eat a salad, it better not be boring. Luckily my hearty, protein-packed Cobb salad is anything but! It’s stuffed with chopped romaine, juicy chicken breasts, fresh tomatoes, crispy bacon, hard-boiled eggs, creamy avocado, and tangy blue cheese. Finished with a balsamic vinaigrette, my easy chicken Cobb recipe makes lunchtime salads something to look forward to!
Cobb Salad with Chicken, Bacon, Eggs, Avocado, and Blue Cheese
Whoever invented the Cobb salad is a genius! I know this is a tried-and-true salad everyone already knows about, but my love for it renews anytime the weather starts warming up. So with Spring and summer on the way, it’s time to put this protein-rich recipe back in my regular rotation.
I love that this is a nutritious salad I can feel good about, but it’s filled with ingredients I actually want to eat! I either pan-sear or grill chicken for this cobb salad, but I’ve used leftover chicken on top too. I prep my hard-boiled eggs and bacon ahead of time, so I don’t have to do any extra work at lunch time. Then I build my perfect salad and drizzle it with Balsamic for a sweet and tangy finish.
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Chicken Cobb Salad Recipe
Filled with juicy chicken, crispy bacon, hard-boiled eggs, creamy avocado, fresh tomatoes and romaine, this classic cobb salad is anything but boring! It's a hearty, protein-packed, and filling lunch idea.
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Serves 3 salads
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 boneless, skinless chicken breast (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 6 strips bacon (chopped)
- 3 large eggs (**)
- 3 cups chopped romaine lettuce (***)
- 1 cup halved cherry tomatoes
- 1 green onion (chopped)
- ½ cup crumbled blue cheese
- 1 avocado (sliced)
- 6 tablespoons balsamic vinaigrette (****)
Instructions
- Heat oil in a non-stick pan over medium heat.3 tablespoons extra virgin olive oil
- Season the chicken with salt and pepper to taste. Cook in the pan for 7-8 minutes on each side, until thoroughly cooked. Remove from the pan and set aside.1 boneless, skinless chicken breast, kosher salt
- Cook chopped bacon in the same pan, over medium heat for 10 minutes, stirring often.6 strips bacon
- Meanwhile, fill a separate pot with cold water. Add the eggs, bring to boiling, and boil for 10 minutes. Remove from heat, peel, and set aside.3 large eggs
- Once cooked, remove the bacon from the pan and set it aside.
- Add the chopped lettuce, halved cherry tomatoes, chopped green onion, and crumbled cheese to a large bowl.3 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 green onion, ½ cup crumbled blue cheese
- Slice the cooked chicken and avocado, and add to the salad bowl. Halve the hard-boiled eggs and place them on top. Finally, top with the cooked bacon.1 avocado
- Drizzle the balsamic vinaigrette on top and enjoy!6 tablespoons balsamic vinaigrette
Notes
*Any chicken can be used to top this salad. I cook boneless chicken breast on the stovetop. But other cuts and cooking methods work too. For convenience, use shredded chicken or any leftover chicken.
**I hard-boiled my own eggs, but you can buy packaged hard-boiled eggs to save time. Slice or chop the eggs to top your salad.
***Romaine is the best option to hold up all the hearty ingredients. I like a chopped salad, but you can also use full leaves or a salad mix.
****Make your own balsamic dressing by mixing 2 tablespoons of balsamic vinegar, ¼ cup of olive oil, 3 tablespoons of Dijon mustard, and ¼ cup of honey. Instead of balsamic, use you favorite dressing.
Tips:
- Properly cooked chicken should reach 165°F internally.
- Let the chicken rest for 5 minutes before slicing to lock in the juices. Slice against the grain for a tender bite.
- Be sure to not crowd the pan when boiling your eggs.
- After boiling, place the eggs in an ice water bath for 5 minutes. This stops cooking, makes peeling easier, and keeps yolks bright yellow.
- Wash the lettuce thoroughly and spin dry to remove excess water. Wet lettuce will dilute your dressing and make the salad soggy.
- When choosing ripe avocados, if the avocado yields to firm gentle pressure you know it’s ripe and ready to eat. It will feel slightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
- Place heavier ingredients like chicken and eggs on top of the lettuce so the salad doesn’t get soggy when dressed.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Chicken Cobb Salad Recipe
Amount Per Serving (1 salad)
Calories 783
Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 16g100%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 29g
Cholesterol 282mg94%
Sodium 1010mg44%
Potassium 1065mg30%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 4g4%
Protein 36g72%
Vitamin A 4956IU99%
Vitamin C 22mg27%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredient Notes and Prep
- Chicken: I prefer to make this salad with lean chicken breasts, either on the stovetop or the grill. You can use chicken thighs if you prefer. To cut down on cooking, finish your salad with rotisserie chicken from the grocery store, or even canned chicken.
- Eggs: Hard-boiling eggs doesn’t actually take that long, but I still like to cook them ahead of time and keep them in the fridge. Many grocery stores sell packaged hard-boiled eggs for convenience.
- Bacon: When prepping lunches for the week, I cook up bacon strips and store them in the fridge so they’re ready to use. Feel free to sprinkle some pre-made bacon crumbles on top of your salad for a quick swap.
- Dressing: I like dressing my chicken cobb salad with a simple Balsamic vinaigrette. But oil and red wine vinegar, or a blue cheese dressing, are tasty options too.
How to Store
I recommend storing all Cobb salad ingredients separately and assembling fresh when ready to eat.
- Cooked chicken can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I like adding cold slices straight from the fridge, but it can also be reheated in a pan if you prefer.
- Unpeeled hard-boiled eggs can be stored in the fridge for up to 5 days. When ready to use, simply peel and slice or chop for your salad.
- Cooked bacon can be stored in the fridge for 3-4 days.
- Avocado is best stored uncut/unpeeled at room temperature (or in the fridge if ripe). If you have extra slices or avocado halves, drizzle them with lemon to slow browning, and keep them in an airtight container in the fridge.
More Chicken Salad Recipes to Try!
This recipe was contributed by Michaella at Well + Yum.
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