Chicken Cobb Salad Recipe

4.56 from 9 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: lunch, Main Course, Salad

Cuisine: American

Servings: salads

Calories: 783kcal

Author: Becky Hardin

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

Video

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.

Grill the Chicken: Grill chicken breasts over medium-high heat for 12-15 minutes total, flipping halfway through.

Meal-Prep: Cook the chicken and bacon, boil the eggs, and chop the veggies ahead. Store each ingredient separately in airtight containers in the fridge. Assemble just before serving to keep the salad crisp and fresh.

Storage: Store chicken Cobb salad in an airtight container in the refrigerator for 3 days. It's best to store salad components separately and assemble to serve fresh.

Nutrition