Chicken Cobb Salad

Name: Chicken Cobb Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Avocado Oil Mayonnaise; 1 teaspoon Dijon mustard; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; 2 hard-boiled eggs; 4 trips cooked bacon; 2 Baked chicken breast; 2 cups salad greens; ½ cup cherry tomatoes; 1 avocado; 2 oz blue cheese

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
408 kcal
Course
Main Course
Cuisine
American

Chicken Cobb Salad

Winston Campbell

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You will love this easy recipe for a delicious chicken Cobb salad with a simple homemade vinaigrette. It's a favorite restaurant meal that you can easily recreate at home!

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Ingredients

Servings

Dressing:

2 tablespoons olive oil extra-virgin
1 tablespoon red wine vinegar
1 teaspoon Avocado Oil Mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon Diamond Crystal kosher salt or ⅛ teaspoon of any other salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Salad:

2 hard-boiled eggs large, sliced
4 trips cooked bacon crispy, chopped
2 Baked chicken breast medium-size, sliced (6 oz each)
2 cups salad greens
½ cup cherry tomatoes halved
1 avocado sliced; use Haas variety
2 oz blue cheese crumbled

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Instructions

In a small bowl, whisk the dressing ingredients until they emulsify into a rich salad dressing.
Arrange the salad greens on a large serving platter.
Assemble the salad toppings on top of the greens. I usually add them in the following order: chicken, tomatoes, avocado, eggs, bacon, and blue cheese.
Drizzle the dressing on top of the salad and serve.

Notes

This salad contains quite a few ingredients. And you need to cook chicken breast, bacon, and hard-boiled eggs to make it. So, I keep things simple by preparing these ingredients the day before. They need to be cold anyway. I make baked chicken breast (or broiled chicken breast), oven bacon, and hard-boiled eggs the day before and refrigerate them. The next day, assembling the salad is a breeze!
The salad greens will become soggy if stored, and the avocado might turn brown, so I don't keep those. But the rest of the salad keeps fine in an airtight container in the fridge for 3 days.

Nutrition Information

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Serving 0.25recipe Calories 408kcal (20%) Carbohydrates 6g (2%) Protein 31g (62%) Fat 28g (43%) Saturated Fat 8g (40%) Sodium 591mg (25%) Fiber 3.5g (14%) Sugar 0.5g (1%)