Chicken Cobb Salad

Chicken Cobb Salad


  • 6 oz bacon 6 slices chopped and browned
  • 1 medium head romaine lettuce 5 cups chopped rinsed and dried
  • 2 cooked chicken breasts I like to use a rotisserie to make life easier.
  • 2 hard-boiled eggs
  • 1 large avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup blue cheese crumbled or feta cheese

Cobb Salad 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


  • Sautee chopped bacon on a skillet until browned and crispy, then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and slice.
  • Chop, rinse and dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad.
  • Mix dressing ingredients to a mason jar and shake until mixed. Drizzle over salad just before serving to taste.

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