This Cobb Salad recipe is big, full of flavor, and absolutely delicious. Crunchy veggies, tender chicken, smoky bacon, and a homemade vinaigrette dressing come together to create a filling, nutritious salad everyone will love!
Why You’ll Love This Cobb Salad Recipe
- It’s hearty – with chicken, eggs, bacon, and cheese in addition to the veggies, this is not your average side salad! Loaded with nutrients, protein, and healthy fats, it’s a recipe that’s sure to keep you full!
- It’s full of flavor – with ingredients like fresh chives and a sweet and tangy vinaigrette dressing, there’s no lack of flavor in this recipe.
- It’s easy to make – there are a few steps to complete before the end, but once you have all the ingredients, this salad assembles in minutes!
Chicken Cobb Salad Ingredients
Avocado Oil: I love using avocado oil for cooking, but you could also use coconut or olive oil if you prefer.
Chicken: we’re using boneless, skinless chicken breasts to make sure this salad is packed with protein.
Spices: salt, garlic powder, onion powder, paprika, and black pepper combine to season the chicken perfectly.
Bacon: cooked bacon adds just the right touch of smoky flavor.
Romaine: this forms the base of the salad, giving it a delicious crunch.
Tomatoes: juicy cherry tomatoes add a pop of color and a sweet taste.
Avocado: adds a delicious creamy bite as well as healthy fats. Make sure your avocado is ripe but not so ripe that it’s mushy and falling apart!
Boiled Eggs: we include boiled eggs for even more protein and healthy fats.
Chives: fresh chives add the perfect flavor.
Blue Cheese Crumbles: sprinkled over the salad, blue cheese crumbles add a creamy component and a sharp, salty taste.
Red Wine Vinegar: this adds a touch of brightness and is my go-to vinegar for homemade salad dressing.
Olive Oil: when it comes to the vinaigrette we’re using olive oil! be sure to choose a great-tasting olive oil that you love.
Dijon: tangy Dijon mustard gives the dressing some good flavor.
Honey: this adds a sweet flavor that balances out the tanginess of the mustard.
Garlic: you’ll want fresh, whole cloves that are finely minced.
- Romaine – I love the light flavor and crunch that Romaine provides, but any other green you like best will work. Shredded kale or spring mix would both taste great.
- Chicken – swap the chicken for another protein like salmon, shrimp, or roasted turkey, if you prefer! You could also use boneless, skinless chicken thighs if you like.
- Add extra veggies – have extra veggies you need to use? Add them in! You won’t have a traditional Cobb salad, but it will still be tasty. Some of my favorite vegetables to add are chopped celery, bell pepper, and diced carrots.
- Dressing – use any premade dressing or homemade dressing you like best such as dairy free Ranch, apple cider vinaigrette, or Greek salad dressing!
- Cheese – not a fan of blue cheese? Feel free to swap it out for feta cheese, goat cheese crumbles, mozzarella, or parmesan instead.
How to Make the Best Cobb Salad Recipe with Chicken
Step One: Add all the dressing ingredients to a small mixing bowl. Whisk until they are well combined, smooth, and creamy.
Step Two: Add the chopped romaine to a large mixing bowl. Toss the lettuce with a few spoonfuls of the prepared vinaigrette. Then, top it with all the veggies and salad toppings.
Step Three: Add the chicken breast to a large mixing bowl along with the seasons, and toss to coat. Next, heat a skillet over medium-high heat. Once hot, add the olive oil and the seasoned chicken. Cook for 5 to 6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for at least 5 minutes before slicing.
Step Four: Top the salad with the sliced chicken, and serve with additional dressing.
Can I Make This Recipe Ahead of Time?
This recipe is best served fresh, but any leftovers can be stored in an airtight container in the fridge for 1 to 2 days. If you’re looking for some ways to meal prep this recipe, keep reading!
Meal Prep Tips
Want to make this chicken cobb salad recipe for your weekly meal prep? Here are my favorite tips:
- Cook the chicken: cook the chicken up to 3 to 4 days in advance, slice it up, and store it in an airtight container in the fridge until you’re ready to combine the rest of the ingredients.
- Hard-boil the eggs: prepare the eggs ahead of time, and leave them in their shell in the fridge for up to 1 week.
- Chop and store your veggies: make throwing the ingredients together extra easy by chopping your veggies in advance and storing them in airtight containers in the fridge.
- Prepare the dressing: combine the ingredients for the salad dressing, and store it in an airtight container in the fridge until you’re ready to serve.
- Assemble the salad but leave off the dressing: you can easily assemble the salad a day in advance, and leave off the dressing until right before you are ready to serve.
Frequently Asked Questions
What’s the difference between a Cobb salad and a chef salad?
Cobb salads are made with specific ingredients including greens, tomatoes, bacon, chicken, hard-boiled eggs, avocado, blue cheese, and vinaigrette as you’ll find in this recipe. However, a chef salad is a generic salad that contains greens, meat, and dressing, but the ingredients are not specific and can vary widely.
Can I serve Cobb salad as an appetizer?
Sure! You can enjoy this recipe as an appetizer or a main course.
What should I serve with this recipe?
This recipe is plenty filling enough to serve on its own. However, if you want to add a side, try including a thick, crusty bread or dinner rolls. Or, add a warm soup such as tomato basil soup or roasted butternut squash soup!
More Delicious Salad Recipes
- Couscous Salad
- Kale Caesar Salad
- Italian Chopped Salad
- Chicken Bacon Avocado Chopped Salad
- Thai Crunch Salad with Creamy Peanut Dressing
- Chipotle Chicken Salad
- Pesto Chicken Salad
I hope you give this Cobb Salad a try! It’s hearty, filling, and so delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Lunch and Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
For the Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 strips cooked bacon, chopped
- 10–12 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 4 boiled eggs, quartered
- 3 tablespoons sliced chives
- 4oz blue cheese crumbles
For the Dressing
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- salt and pepper to taste
- Make Vinaigrette: Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
- Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional vinaigrette.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat