Chicken Cobb Salad

This amazing Chicken Cobb Salad recipe is made up of crisp romaine lettuce, crisp bacon, hard-boiled eggs, fresh tomatoes, cucumbers, avocado, and onions paired with grilled chicken, blue cheese, and your favorite salad dressing. Yum!

Course Main Course, Salad

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 404kcal

Author Kylee Ayotte

Ingredients

Salad ingredients

2 chicken breasts see notes
salt and pepper to taste
6 slices bacon
2 large eggs boiled
6 cups romaine lettuce
1 cup cherry tomatoes or grape tomatoes
1 cup English cucumbers
1 avocado
½ cup red onion sliced thinly
½ cup blue cheese crumbles

Dressing

Use your favorite dressing we love ranch, blue cheese or mustard vinaigrette.

Instructions

Cook the chicken

If using already cooked chicken breasts, slice them. If you are using raw chicken, season 2 chicken breasts with salt and pepper, and pan fry in a little olive oil until golden brown and cooked through. Cool and slice.

Cook the bacon

Dice 6 slices bacon and cook until crispy. Drain on paper towels.

Boil the eggs

This can be done easily in an instant pot, or on the stove top.
For stovetop:
Add 2 large eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool. Slice into rounds

Chop the salad veggies

Wash, dry and chop the 6 cups romaine lettuce into small pieces, halve1 cup cherry tomatoes, slice the 1 cup English cucumbers, dice 1 avocado into cubes and slice½ cup red onion.

Assemble

On a serving platter, pile on the chopped romaine.
Arrange the chicken, bacon, eggs, tomatoes, avocado, onion and½ cup blue cheese crumbles over the top, in groups.
Serve with small bowls Use your favorite dressing.

Notes

The nutrition info does not include dressing.

This recipe is designed to serve around 4 people as a main dish. If you're planning to serve it as a side salad, you could stretch it to serve 6, depending on portion sizes. Adjust the ingredient amounts proportionally if you need to serve more people.

Nutrition