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Becky Hardin
4.56 from 9 votes
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Pan seared chicken in a delicious cumin coating, colorful veggies, tangy blue cheese, bacon and lots more go into this delicious Chicken Cobb Salad. It’s one awesome salad! Perfect for lunch or dinner.
Best Chicken Cobb Salad Recipe
This Chicken Cob salad has it all, salty bacon mixes perfectly with succulent chicken. It all rests on a fresh and crisp salad base and the dressing clings lovingly to it all.
The eggs and avocados add a wonderfully creamy texture to this dish. Sprinkled on top… crumbled blue cheese, so good!
How To Make This Chicken Cobb Salad – Step By Step
Be sure to see the recipe card below for full ingredients & instructions!
Coat chicken breast with cumin and cook in pan for 7-8 minutes on each side until thoroughly cooked, then remove chicken from pan and set aside. In the same pan cook the bacon until crispy.
While the bacon is sizzling boil the eggs then set them aside with the bacon from the pan. Chop the lettuce, tomatoes, and spring onions. A Place all the chopped veggies in a salad bowl.
Crumble the blue cheese and add to the salad, then add sliced chicken, avocado and bacon.
For balsamic sauce:
In a medium sized jar add of balsamic vinegar, honey, mustard and olive oil
Shake well then drizzle over salad and enjoy!
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What Makes A Chicken Cobb Salad?
The classic Cobb saladis a main-dish American gardensaladtypically made with choppedsaladgreens (iceberglettuce, watercress, endives and romainelettuce), tomato, crisp bacon, boiled, grilled or roasted chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and either a balsamic or red-wine vinaigrette.
Chicken Cobb Salad is a lunch and dinner staple, a classic salad recipe that anyone can enjoy!
A Delicious Balsamic Dressing
This chicken Cobb Salad can work without any dressing, the creamy avocados, eggs and tangy blue cheese offer up so much flavor. But who doesn’t love a nice dressing on our salads?
This balsamic dressing pack a super flavorful punch, it cuts through the creaminess and clings to the salad perfectly. Vinegar, honey, mustard and oil and shale well, done and drizzle!
Can I Make This Chicken Cobb Salad Ahead Of Time?
Yes indeed! Cook up the chicken bacon and eggs and store them in the fridge for up to 5 days. When ready you can bring out the greens and assemble, sprinkling cheese on top.
The only last minute slicing would be the avocado, to keep it fresh. You can whip up the balsamic dressing in advance too, just drizzle on the salad when you are ready to serve.
Recipe Tips and Notes
- You can use rotisserie chicken if you like. (although the cumin chicken is divine!).
- Be sure to not crowd the pan when boiling your eggs. The eggs need a little room to groove. They should not touch or be on top of each other. There needs to be enough room to allow a single layer of eggs in your pan while they cook.
- Unpeeled eggs can be stored in the refrigerator up to 7 days. I suggest storing them in an airtight container to prevent odor in your refrigerator.
- When choosing ripe avocados If the avocadoyields to firm gentle pressure youknowit’sripeand ready-to-eat.Ripe, ready to eatavocadosmay have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” tothetouch.Ripefruit is perfect for that day.
Check Out These Other Delicious Chicken Salads
- Chinese Chicken Salad Recipe
- Buffalo Chicken Salad Recipe
- Honey Mustard Chicken Salad
- Southwest Chicken Salad Recipe
- Mango Chicken Salad
- Chopped Chicken Salad
- Chicken Caesar Salad
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
4.56 from 9 votes
Cobb Salad with Chicken Recipe
Pan seared chicken in a delicious cumin coating, colorful veggies, tangy blue cheese, bacon, and lots more go into this Chicken Cobb Salad. Perfect for lunch or dinner.
Prep: 10 minutes minutes
Cook: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 3 servings
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Ingredients
- 1 chicken breast
- ¼ teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 3 cups romaine lettuce
- 5-6 bacon strips
- 3 eggs
- 1 cup cherry tomatoes
- ½ cup crushed blue cheese
- 1 fresh spring onion chopped
- 1 avocado
- 3 eggs hardboiled
For Balsamic Sauce:
- 2 tablespoons balsamic vinegar
- ¼ cup honey
- 3 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
Instructions
In a non-stick pan, heat olive oil.
3 tablespoons extra virgin olive oil
Coat chicken breast with cumin and cook in pan for 7-8 minutes on each side, until thoroughly cooked. Remove chicken from pan and set aside.
1 chicken breast, ¼ teaspoon cumin
Cut bacon strips into small pieces.
5-6 bacon strips
Use same pan to cook bacon on medium heat for 10 minutes, until crispy. Stir often.
Meanwhile, fill a separate pot with cold water. Add the eggs and boil for 10 minutes. Remove from heat and set aside.
3 eggs
Remove bacon from pan and set aside.
Wash all veggies thoroughly under cool water.
Chop lettuce and add to a large salad bowl.
3 cups romaine lettuce
Chop cherry tomatoes in half and add to salad bowl.
1 cup cherry tomatoes
Chop spring onion and add to salad bowl.
1 fresh spring onion
Crumble blue cheese and add to salad bowl.
½ cup crushed blue cheese
Slice cooked chicken and avocado, and add to salad bowl.
1 avocado
Peel hard-boiled eggs and add to salad.
3 eggs
Add cooked bacon.
Drizzle balsamic sauce and enjoy!
For Balsamic Sauce:
In a medium-sized jar, add balsamic vinegar, honey, mustard, and olive oil.
2 tablespoons balsamic vinegar, ¼ cup honey, 3 tablespoons Dijon mustard, ¼ cup extra virgin olive oil
Shake well then drizzle over salad.
Notes
- You can use rotisserie chicken, or another option, if you like.
- Be sure not to crowd the pan when boiling your eggs–they should not touch or be on top of each other. There needs to be enough room to allow a single layer of eggs in your pan while they cook.
- Unpeeled hard-boiled eggs can be stored in the refrigerator up to 7 days. I suggest storing them in an airtight container to prevent odor in your refrigerator.
Storage: Store chicken Cobb salad in an airtight container in the refrigerator for 3 days. It’s best to store salad components separately and assemble to serve fresh.
Nutrition Facts
Cobb Salad with Chicken Recipe
Amount Per Serving
Calories 694Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 16g100%
Cholesterol 417mg139%
Sodium 784mg34%
Potassium 1080mg31%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 3g3%
Protein 39g78%
Vitamin A 5144IU103%
Vitamin C 22mg27%
Calcium 201mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:lunch, Main Course, Salad
Cuisine:American
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This recipe was contributed by Michaella atWell + Yum.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
