Chicken Cobb Salad
Chicken Cobb Salad is crisp romaine, topped with grilled chicken, smoky bacon, hard boiled eggs, tomatoes, avocado, and blue cheese, then finished with a tangy red wine vinaigrette. Made with simple ingredients, it works as a filling lunch or an easy dinner. A hearty, protein packed main dish salad ready in about 10 minutes and it serves 8. Prep the components ahead for easy meal prep all week, or pile it on a platter for a party.
The perfect salad does exist, and this is it. A boring bowl of greens is nothing to look forward to, but a Cobb salad loaded with grilled chicken, smoky bacon, plump tomatoes, creamy avocado, and eggs is something to celebrate.
Every bite is full of goodies! And let’s face it, the toppings are always the best part of the salad. Don’t you agree?
Working from home, I try to meal prep stuff for lunch to make it easier one less thing to have to decide on. This one has a little bit of everything and super easy to make.
If you are trying to work more salads into your week like I am, try my Overnight Layered Salad, my Chicken Macaroni Salad, and my Black Bean and Corn Salad.
More Hearty Salads
- Italian Chopped Salad – crisp salad with bold Italian flavors
- Chopped Greek Salad – fresh Mediterranean vegetables with tangy feta
- 7 Layer Salad – classic stacked potluck salad with creamy dressing
- Fiesta Salad – colorful Tex Mex salad with zesty dressing
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Grilled chicken gives the best summer flavor, but shredded or a deli rotisserie chicken make this even faster for meal prep.
Hard Boiled Eggs – Cook them yourself or grab pre-cooked ones for easier prep. Either way, they add that classic Cobb look.
Bacon – I like to use thick or center cut for more actual bacon. Turkey bacon works as a lighter swap. Cook a large batch for easier prep.
Avocado – Use guacamole instead, or leave it off entirely if you prefer.
Blue Cheese – The traditional choice, but it is bold. Swap in feta or fresh mozzarella if blue cheese is too strong for you. I do this all the time!
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How To Make Chicken Cobb Salad
- Chop the salad toppings into bite size pieces. Rinse and dry the lettuce. Chop into small pieces.
- Place the chopped lettuce in an even layer on a large platter. Add the toppings in rows or sprinkle over the top. I like to group mine that way if you don’t like something you can leave it out. Plus it’s pretty!
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad just before serving, or serve it on the side.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Make Ahead: Chop all the components and store them in separate containers in the fridge. Assemble and dress just before serving for the freshest result.
Keep Dressing Separate: Store the vinaigrette on its own and add it when ready to eat so the greens stay crisp.
Meal Prep: Pack individual portions with the dressing on the side for grab and go lunches all week.
Variations
Different Protein: Swap the grilled chicken for shredded rotisserie, turkey, lemon pepper shrimp, or even leftover steak.
Creamy Dressing: Use a creamy ranch dressing or blue cheese dressing in place of the vinaigrette.
Add Crunch: Toss in some toasted nuts or seeds for extra texture.
Different Cheese: Use feta or fresh mozzarella if blue cheese is too much.
Lighter: Use turkey bacon and skip the avocado to lighten it up.
What Is a Cobb Salad?
A classic Cobb salad is a hearty main dish salad made with chopped greens, hard boiled eggs, chicken, bacon, tomato, and avocado, all topped with a vinaigrette.
It’s named for Robert H. Cobb, owner of the Brown Derby Restaurant, where it was created. What makes a Cobb a Cobb is the variety of chopped greens, several different proteins, and that classic red wine vinaigrette.
Frequently Asked Questions
A Cobb salad has more variety and has a variety of protein and toppings . A chef salad is more traditional, usually lettuce, ham, cheddar, and maybe tomato.
Yes, it is perfect for meal prep. Chop everything and store the components separately, then assemble and dress just before eating. Just toss the avocado in lemon juice or use guacamole.
A red wine vinaigrette is the classic, but use what you love. A creamy ranch is great too. Just avoid anything that overpowers all those flavorful toppings.
Absolutely. A deli rotisserie chicken makes this come together in minutes and tastes great. It’s great for using up leftover chicken too!
Feta or fresh mozzarella both work great if blue cheese is too strong for you.
Up to 4 days in the fridge. Keep the dressing separate and add it just before serving so the salad stays fresh.
Recipe Tips & Tricks
- Cook the bacon and eggs ahead so assembly is quick when you are ready to eat.
- Keep the dressing separate until serving so the greens stay crisp.
- Group the toppings in rows for a beautiful presentation, or toss for easy eating.
- Use a rotisserie chicken to save time on busy days.
- Add toasted nuts for extra crunch and texture.
This Chicken Cobb Salad recipe is hearty, fresh, and loaded with every flavor you could want in a salad. Make it for lunch all week or pile it on a platter for your next gathering!
Chicken Cobb Salad Recipe
Ingredients
Cobb Salad
- 5 cups romaine lettuce chopped
- 3 large hard boiled eggs peeled, sliced or quartered
- 2 chicken breasts grilled
- 1 cup cherry tomatoes halved
- 1 small red onion sliced
- 6 slices bacon cooked, chopped
- 1 large avocado sliced
- ½ cup blue cheese crumbles
Cobb Salad Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Assemble salad ingredients in a large bowl. You can top the lettuce with other ingredients displayed on top, or toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, pepper and garlic until well combined.
- Pour dressing over salad, or serve dressing on the side
Notes
- Cook the bacon and eggs ahead so assembly is quick when you are ready to eat.
- Keep the dressing separate until serving so the greens stay crisp.
- Group the toppings in rows for a beautiful presentation, or toss for easy eating.
- Use a rotisserie chicken to save time on busy days.
- Add toasted nuts for extra crunch and texture.
Nutrition
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