4.3 from 228 votes
Blackened Chicken Cobb Salad
Blackened Chicken Cobb Salad features spiced, pan-seared chicken breast slices served atop a bed of fresh spinach or romaine. It is accompanied by traditional Cobb ingredients including hard-boiled eggs, grape tomatoes, cucumber, red onion, crumbled bacon, blue cheese, and sliced avocado. The salad is dressed with a tangy red wine vinaigrette balancing smoky, creamy, and crisp textures.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
449 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 449
% 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.