Blackened Chicken Cobb Salad
User Reviews
4.3
Blackened Chicken Cobb Salad
Description
This recipe starts with chicken breasts coated in a blackening spice mix containing paprika, chili powder, garlic powder, and cayenne pepper, seared in olive oil to develop a flavorful crust while keeping the meat juicy. The chicken is sliced and combined with greens, hard-boiled eggs, halved grape tomatoes, cucumber slices, diced red onion, crumbled bacon, blue cheese (optional), and sliced avocado, offering a variety of textures and tastes.
The red wine vinaigrette dressing—featuring vinegar, mustard, maple syrup, salt, pepper, and olive oil—adds acidity and subtle sweetness, enhancing the overall flavor profile. This salad provides a well-rounded meal featuring smoky, tangy, creamy, and fresh components suitable for lunch or dinner.
Adjustments suggested include substituting pork for turkey bacon or omitting cheese for dairy-free options. The chicken can be prepared in advance, making this salad convenient for meal prep.
Ingredients
Blackened Chicken:
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 1 Tablespoon olive oil if needed
- 1 lb chicken breast 3-4 pieces, boneless skinless
Salad:
- 12 cups spinach or chopped romaine
- 4 egg hard-boiled, peeled and sliced, large
- 1 cup grape tomatoes halved
- 1 cucumber sliced, large
- 1/2 cup red onion diced
- 6 lices Bacon crumbled, cooked
- 1/2 cup blue cheese optional, crumbled
- 1 avocado sliced, 2 (quantity
Red Wine Vinaigrette:
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 3/4 teaspoon salt sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Prepare chicken: Take chicken out of the package and pat dry with paper towels. Add spices — paprika, garlic powder, chili powder, sea salt, black pepper and cayenne pepper — in a small bowl. Coat each chicken breast with spice mixture.
- Cook chicken: To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1 Tablespoon olive oil to a large skillet over medium heat. Place chicken breasts in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done a day in advance.
- Make dressing: While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar.
- Assemble salad: Divide the spinach or romaine among 4 plates (or containers if you’re making this for meal prep). Arrange equal portions of blackened chicken, hard-boiled egg, tomatoes, cucumber, red onion, avocado, bacon and blue cheese on top of the greens.
- Add dressing: Just before serving, top salad with 1–2 Tablespoons of the red wine vinaigrette dressing or your favorite dressing.
Notes
- Pork bacon can replace turkey bacon if you prefer a different flavor.
- Feta or goat cheese may substitute for blue cheese, or omit cheese to make the salad dairy-free.
- For a vegan alternative, consider a version without chicken or cheese and use plant-based substitutes.
- Mushrooms can be added if desired but are optional.
- Chicken can be cooked a day ahead to save time at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1salad (without dressing) | |
| Calories | 449kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 256mg | 85% |
| Sodium | 1337mg | 56% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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