This protein-packed chicken cobb salad is loaded with chicken, crispy bacon, hard-boiled eggs, avocado and blue cheese, all drizzled with an easy homemade balsamic dressing.
Chicken cobb salad is one of those salads that absolutely counts as dinner. With plenty of chicken, bacon, eggs and avocado piled over crisp romaine, it’s hearty enough for the whole family—and using leftover or rotisserie chicken makes it especially easy to pull together.
Ingredients for Chicken Cobb Salad
6 oz bacon (about 6 slices), cooked and chopped
1 medium head romaine lettuce (about 5 cups chopped), rinsed and dried
2 cooked chicken breasts, chopped or sliced
2 hard-boiled eggs, peeled and quartered
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup crumbled blue cheese, feta or goat cheese
2 tbsp finely chopped parsley or chives (optional)
Dressing
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/3 cup extra-virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
Instructions for Chicken Cobb Salad
- Arrange romaine lettuce on large shallow platter.
- Arrange chicken, eggs, avocado, tomatoes, red onion, blue cheese and bacon in rows over lettuce. Sprinkle with parsley or chives, if using.
- In jar with tight-fitting lid, combine balsamic vinegar, Dijon mustard, garlic, olive oil, salt and pepper. Shake well until combined.
- Drizzle dressing over salad just before serving, or serve on the side so everyone can add their own.
Tip: Rotisserie chicken makes this salad especially quick to assemble, but any leftover cooked chicken works well. For the bacon, cook in a skillet over medium heat until browned and crisp, then transfer to a paper towel-lined plate to cool before chopping.
This recipe for Chicken Cobb Salad is from Natasha’s Kitchen.
