Grilled Chicken Cobb Salad
Chicken cobb salad checks many summer salad boxes – it’s filling without being heavy, loaded with lots of flavors and textures, and a great way to use leftover grilled chicken. If you’re like me and craving summery-fresh flavors, there’s no better time to try this cobb salad.
It’s loaded with grilled chicken, crispy bacon, hard-boiled eggs, creamy avocado, and fresh greens all tied together with a tangy red wine vinaigrette.
Ingredients
- Romaine lettuce
- Grilled boneless chicken breasts – or, use chopped rotisserie chicken. It works well, too.
- Hard-boiled eggs
- Grape or cherry tomatoes – or you can dice a larger tomato.
- Red onion
- Cooked bacon
- Avocado
- Crumbled blue cheese
- Extra-virgin olive oil
- Red wine vinegar
- Honey
- Dijon mustard
- Minced garlic
- Kosher salt and black pepper
How to Make It
Cobb salad is a composed salad that is just a fancy way of saying “not tossed.” Instead of chucking everything in a bowl and tossing them together, the lettuce is placed in a wide shallow bowl or large platter and topped with the other ingredients. Serve the dressing on the side, and everyone can help themselves.
☑️ Make-Ahead
When I make it, I boil the eggs, fry the bacon, grill the chicken ahead, and store everything in the refrigerator until it’s time to assemble the salad.
☑️ Assemble the Salad
When it’s time to eat, place the chopped lettuce in a large, wide bowl. Arrange the avocado, eggs, bacon, onion, tomatoes, and chicken on top.
☑️ Make the Dressing
Whisk the olive oil, vinegar, honey, mustard, garlic, salt, and pepper in a small bowl. Drizzle it over the salad or serve it on the side. You can make the dressing ahead and keep it in the refrigerator. It keeps well for several days!
Once you have your salad composed and the dressing whisked, you can carry your masterpiece to the table. Or, you can break all of the rules and toss everything together in a large bowl with the vinaigrette and serve it that way.
More Favorite Salad Recipes
Chicken Cobb Salad
Cobb salad loaded with grilled chicken, crispy bacon, hard-boiled eggs, creamy avocado, and fresh greens all tied together with a tangy red wine vinaigrette. This is no side salad – it’s a meal in itself and delicious on a warm night.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Assemble
- Cuisine: American
Ingredients
- 5 cups chopped romaine lettuce
- 1 pound grilled chicken breasts
- 4 hard-boiled eggs, sliced
- 1 cup grape tomatoes, halved
- 1/2 small red onion, sliced
- 6 slices bacon, cooked and chopped
- 1 large avocado, sliced
- 1/2 cup crumbled blue cheese
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/4 red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
Instructions
- Place the lettuce in a large serving bowl. Arrange all of the other salad ingredients on top.
- Whisk the olive oil, red wine vinegar, honey, Dijon mustard, salt, pepper, and garlic in a bowl until well combined.
- Serve the salad with the dressing on the side so everyone can help themselves.
Notes
You can also use shredded or chopped rotisserie chicken for this recipe.
You can prepare the chicken, bacon, hard-boiled eggs, and dressing up to one day ahead and store them in the refrigerator.
Nutrition
- Calories: 662
- Sugar: 4.7g
- Sodium: 434.8mg
- Fat: 59.3g
- Saturated Fat: 15.9g
- Unsaturated Fat: 36.5g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 2.8g
- Protein: 24.9g
- Cholesterol: 215.4mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Spring Dinners
Of course, you can make this salad all year round, but there’s something wonderful about making this cobb salad recipe on a warm summer night. Enjoy it outside for bonus points!
Happy salading,
Back in the 70s I got a recipe very similar to this one off the Miracle Whip jar and I have made it ever since . The only difference was it did not call for the vinegar or celery but the celery seeds yes!! Also I have made it several times without the eggs and it is just as good believe it or not.. Also I cut up my potatoes n bearly till tender about 10 minutes in a deepm microwave bowl till fork tender then immediately drain.
Thanks for sharing your tips!