Name: Chicken Cobb Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 teaspoon finely minced shallots; 3 tablespoons apple cider vinegar; kosher salt and freshly ground pepper; 1 tablespoon dijon mustard; 3 tablespoons extra virgin olive oil; 4 hardboiled eggs (halved); 12 ounces center cut bacon; 1 pound chicken breasts (thinly sliced); 1 large head romaine lettuce (chopped); 6 ounces grape tomatoes (cut in half ); 2 avocados (sliced); 3 ounces blue cheese crumbles; 2 tablespoon minced chives

Yum

This Chicken Cobb Salad is absolutely packed with flavor! Tender chicken breasts, crunchy bacon, creamy avocados, perfect hardboiled eggs, fresh tomatoes and a sprinkle of blue cheese, all topped with a delicious homemade vinaigrette dressing.

Cobb Salad

Cobb salad is an absolute classic and this cobb salad recipe makes it the perfect protein packed meal. The chicken breasts are seasoned and cooked in the bacon reserves, then those same bacon reserves are used to make a flavor packed vinaigrette, all on a bed of fresh romaine lettuce. So good!

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Colorful and delicious, I used grape tomatoes so you can make this recipe year round without sacrificing flavor.

The homemade dressing is my favorite part of the recipe. It’s so easy to make and so flavorful and it pairs beautifully with the creamy avocado!

Chicken Cobb Salad Recipe

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: Salad

Servings: 4

Ingredients

For the Dressing

1 teaspoon finely minced shallots
3 tablespoons apple cider vinegar
kosher salt and freshly ground pepper
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil

For the salad

4 hardboiled eggs halved
12 ounces center cut bacon
1 pound chicken breasts thinly sliced
1 large head romaine lettuce chopped
6 ounces grape tomatoes cut in half
2 avocados sliced
3 ounces blue cheese crumbles
2 tablespoon minced chives

Instructions

In a small bowl, combine shallots and apple cider vinegar. Let set 2-3 minutes to let flavors combine. Then whisk in mustard, olive oil and a pinch of kosher salt and pepper.
In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon from skillet and set on a paper towel lined plate to drain.
Remove all but 2 tablespoons of bacon drippings from pan, pat thinly sliced chicken breasts dry and season with salt and pepper. Cook chicken breast in skillet over medium heat until golden brown on both sides and cooked through. Set chicken aside to cool.
Whisk remaining pan drippings into dressing, taste and season with additional salt and pepper as needed. Once chicken has cooled, slice.
Assemble salad. In a large bowl, toss romaine lettuce with half of dressing. Then arrange remaining ingredients on top of lettuce. Top with remaining dressing, salt and pepper and a sprinkle of fresh chives.