This is my favorite classic Cobb Salad! Loaded with lettuce, chicken, bacon, eggs, tomatoes, avocado, and feta cheese, then drizzled with homemade Balsamic Vinaigrette. This easy and delicious recipe will be a great side dish or a whole meal on its own.
If you are looking for a quick and filling meal, you should try this amazing Cobb Salad, loaded with lots of nutritious goodness! It will be great to serve for lunch, dinner, or for a Summer cook-out party.
One of the main reasons why I love this recipe is that you can prep all the ingredients 1-2 days before and assemble when needed.
What is Cobb Salad
Cobb Salad is a classic American recipe made with lettuce, chicken, bacon, eggs, tomatoes, avocado, and cheese. Usually, its dressed with homemade red-wine or balsamic vinaigrette. It was created by Robert Cobb in 1937 and since then became a staple dish on American tables.
Why you will love it
- Easy to make. If you prep all the ingredients ahead of time, it will take you no more than 10 minutes to assemble it together.
- Lots of flavors. Every bite of this salad is loaded with different flavors and textures.
- Healthy. It’s packed with proteins and nutritious ingredients.
How to make the Salad
Prep the Ingredients.
Cook the eggs. You can cook them on the stove top in boiling water for 8 minutes, or check out my recipe for Instant Pot Hard Boiled Eggs.
Cook the chicken. Season a chicken breast with salt and pepper on both sides and pan sear on a skillet over medium heat. I prefer to cover it with the lid, so it will cook more evenly. Make sure that the internal temperature is at least 165°F.
Cook the bacon. Put the slices on a baking pan with wire rack and bake at 400°F for about 18 minutes or until cooked. Then place on a paper towel to remove the excess grease.
Make the Balsamic Vinaigrette.
Put all the dressing ingredients in a bowl (1/3 cup olive oil, 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 clove minced garlic, ½ tbsp maple syrup, salt and pepper to taste, then stir until well combined. I like to refrigerate it until ready to use.
Assemble.
To assemble the salad, place the chopped lettuce in a large bowl, top it with sliced seared chicken, sliced eggs, chopped bacon, halved cherry tomatoes, and crumbled feta cheese. Add balsamic vinaigrette, toss and enjoy!
Tips for Best Results
- Prep ingredients and the vinaigrette ahead of time, so you can quickly assemble it when needed.
- I prefer to use pan seared chicken, so you can have crispy outside and juicy meat inside. Although, you also can use boiled or rotisserie chicken.
Frequently Asked Questions
The storing time will depend if you dressed it or not. Undressed salad can be stored in the fridge for about 3 days. If you already dressed it with vinaigrette, I wouldn’t suggest storing it for more than 1 day, as the lettuce and other ingredients will get soggy.
Yes! I like to cook the chicken, eggs, and bacon 1-2 days before and quickly assemble everything when ready to eat. You can also assemble it in the morning and refrigerate, then add the dressing and toss when ready to serve.
I prefer to use feta cheese, but if you like blue cheese, you can substitute with Gorgonzola or Roquefort.
What else can I add to the salad?
You really can add any ingredients you want. Here are a few ideas of my favorite additions to this recipe:
- Croutons
- Red onion
- Corn
- Radishes
- Chive
More Salad ideas
- Potato Salad with Bacon and Egg
- Farro Salad Recipe
- Olivie
- Butternut Squash Quinoa Salad
- Roasted Beet Salad
- Sweet Potato Quinoa Salad
- BLT Pasta Salad
- Orzo Salad Recipe
Chicken Cobb Salad
Ingredients
Ingredients for Cobb Salad:
- 1 medium Romain lettuce 5-6 cups
- 1 boneless skinless chicken breast cooked, diced
- 4 strips bacon cooked, diced
- 1 cup cherry tomatoes halved
- 1 large avocado sliced
- 1/2 cup Feta cheese or Blue cheese crumbled
Ingredients for Salad Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 1 clove garlic minced
- 1/2 tablespoon maple syrup
- salt, pepper to taste
Instructions
Prep the Ingredients.
- Cook the eggs. You can cook them on the stove top in boiling water for 8 minutes, or check out my recipe for Instant Pot Hard Boiled Eggs.
- Cook the chicken. Season a chicken breast with salt and pepper on both sides and pan sear on a skillet over medium heat. I prefer to cover it with the lid, so it will cook more evenly. Make sure that the internal temperature of the meat is at least 165°F.
- Cook the bacon. Put the slices on a baking pan with wire rack and bake at 400°F for about 18 minutes or until cooked. Then place on a paper towel to remove the excess grease.
Make the Balsamic Vinaigrette.
- Put all the dressing ingredients in a bowl (1/3 cup olive oil, 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 clove minced garlic, ½ tbsp maple syrup, salt and pepper to taste, then stir until well combined. I like to refrigerate it until ready to use.
Assemble.
- To assemble the salad, place the chopped lettuce in a large bowl, top it with sliced seared chicken, sliced eggs, chopped bacon, halved cherry tomatoes, and crumbled feta cheese. Add balsamic vinaigrette, toss and enjoy!
This looks so so good. My husband will love this salad recipe.
I love loaded salads like this! This has everything in it and I love it…so hearty and perfect for a light meal.
I love Cobb salad, and every component of this one is just gorgeous. And what a perfectly simple maple-dijon dressing – yum!
I’m so happy winter is going away because I just can’t wait to have my lunches on the porch in the sun. My favourite is always a salad, so I’m constantly looking for inspiration to try new ones. And a classic like Cobb salad is always a good choice! Thanks for the inspiration.
I simply ADORE cobb salads so much! For me, I could live off of these things. I’m LOVING the balsamic vinaigrette and feta crumbles too! I know what’s on the menu for lunch today! Thanks for such a delicious recipe!
This Chicken Cobb is such a great salad to have any day of the week and I love how easy this is to put together. Can’t wait to try your recipe!
Your salad recipe looks impressive, and I bet this would go over well with my family and friends! A must-make recipe for sure this week. Have a fantastic night, and I will come back to let you know how it turns out.
Happy Thursday! Have a great day!
I’m always amazed by the simplicity of the cob salad, so easy to prepare yet so flavourful. I love the maple syrup in the dressing, it’s genius!
I love cobb salad! Your recipe was delicious. It’s not the healthiest salad but definitely my favorite. Great for transitioning from heavier winter meals to light summer salads!
For sure my family will love this amazing recipe! Thanks for sharing this chicken salad recipe! I will try this right away!