Description
This Easy Chicken Cobb Salad is a fresh and satisfying meal perfect for lunch or dinner. Featuring grilled chicken, mixed greens, cherry tomatoes, cucumber, red onion, hard-boiled eggs, avocado, blue cheese, and crispy bacon, all tossed in a homemade zesty vinaigrette. Ready in just 25 minutes, it’s a nutrient-packed salad that combines protein and healthy fats to keep you full and energized.
Ingredients
Scale
Salad Ingredients
- 2 boneless, skinless chicken breasts (grilled or cooked)
- 4 cups mixed greens (such as romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1/4 cup crumbled blue cheese or feta cheese (optional)
- 4 strips cooked bacon, crumbled
- Salt and pepper, to taste
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Grill or cook the boneless, skinless chicken breasts on the stovetop until fully cooked, about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips or cubes.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crispy. Remove from skillet and crumble once cooled.
- Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes. Cool under cold running water, peel, and chop.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey or maple syrup if using. Season with salt and pepper to taste.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, chopped eggs, diced avocado, crumbled cheese if using, and crumbled bacon.
- Add Chicken and Dressing: Top the salad with sliced grilled chicken and drizzle the dressing evenly over the ingredients.
- Toss and Serve: Gently toss the salad to mix all ingredients and coat with dressing. Serve immediately for best freshness.
Notes
- Chicken can be baked or pan-fried instead of grilled depending on your preference.
- Blue cheese can be substituted with feta or omitted for a milder flavor.
- The honey or maple syrup in the dressing is optional and adds a slight sweetness to balance the acidity.
- For a low-fat version, use turkey bacon and omit the cheese.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Make sure the chicken is fully cooked for safety and optimal flavor.
