Chicken Cobb salad is a full lunch with chicken, hard-cooked eggs, bacon, avocado and blue cheese. A sharp red-wine vinaigrette balances the richer toppings and keeps the lettuce lively.
Tips for chicken cobb salad
Dry lettuce well so dressing clings instead of collecting in watery puddles. The bacon amount is a cooked weight; raw slices can vary widely. Use sliced chicken rather than shredding it into the dressing.
Swaps and serving ideas
Feta can replace blue cheese, but changes the flavor and estimate. This is a substantial meal salad, not a low-calorie side. Bread and extra dressing are separate additions.
Helpful equipment: mixing bowls help combine the filling or dressing without crowding a small bowl. Check its size and manufacturer’s instructions for your kitchen.
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Chicken Cobb Salad with Red Wine Vinaigrette
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, thin cutlets
- 4 large eggs
- 4 slices cooked bacon crisp, drained; about 1 ounce cooked total
- 8 cups romaine lettuce chopped, washed and dried
- 2 medium tomatoes diced
- 1 large avocado edible flesh, diced
- 2 oz blue cheese crumbled
- 3 tbsp olive oil divided
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil, cover and remove from heat for 12 minutes. Cool in ice water for 10 minutes, then peel and quarter; whites and yolks should be firm.
- Season chicken with half the salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook cutlets 3–5 minutes per side until centers reach 165°F. Rest 5 minutes on a clean board, then slice.
- Whisk remaining oil, vinegar, mustard and remaining salt together. Keep dressing separate until serving.
- Arrange lettuce in four large bowls. Divide chicken, eggs, cooked bacon, tomatoes, avocado and blue cheese evenly over the greens.
- Divide all dressing among the salads and serve. For meal prep, keep chicken and eggs chilled and pack dressing, bacon and avocado separately.
Notes
Storage and reheating
Refrigerate cooked chicken and eggs within 2 hours at 40°F or below. Keep components separate and use within 3 days, or sooner based on the chicken’s original cooking date. Add avocado and dressing at serving time. Eat chilled; do not reheat the assembled salad.
More meal ideas
For another familiar option, try High Protein Chicken and Chickpea Pasta Salad. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.