Chicken Cobb Salad
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.
Servings: 4 people
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
- ½ cup Feta cheese or Blue cheese crumbled
Ingredients for Salad Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 1 clove garlic minced
- ½ tablespoon maple syrup
- salt, pepper to taste
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 (⅓ 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.
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!
How to store? 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.
Can I make it ahead of time? 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.
Calories: 436kcal | Carbohydrates: 10g | Protein: 13g | Fat: 39g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 524mg | Potassium: 526mg | Fiber: 4g | Sugar: 4g | Vitamin A: 969IU | Vitamin C: 15mg | Calcium: 118mg | Iron: 1mg