Easy Chicken Cobb Salad with the best homemade Cobb Salad Dressing! This protein-packed salad is a meal in itself loaded with crisp lettuce, juicy tomatoes, chicken, bacon, boiled eggs, creamy avocado and crumbled blue cheese.
What is a Cobb Salad?
The original Cobb Salad was developed by Bob Cobb in 1937 for his Brown Derby Restaurant in Los Angeles. It has become a famous American dish and is similar to a Chef’s Salad. It starts with a bed of green lettuce with rows of ingredients arranged over the top and it is served with a vinaigrette.
Cobb Salad Ingredients
We love using cooked Chicken Breast from our Juicy Instant Pot Whole Chicken but a store-bought rotisserie chicken works great to save time and the only thing you have to cook is the bacon and hard-boiled eggs. This is one super satisfying salad. Since it has so much protein, you can eat it as a main course or as a side salad.
Cobb salad ingredients with chicken, lettuce, bacon, avocado, cheese and dressing.
What is the Best Cobb Salad Dressing?
A vinaigrette is the classic dressing for Cobb Salad. We use a homemade balsamic vinaigrette here. If you wanted to substitute the dressing, our Avocado Ranch or Jalapeno Ranch would work well. If using a creamy ranch-based dressing, I would recommend using feta cheese.
You will want the easy Balsamic Vinaigrette on all of your salads.
Cobb salad on a platter with chicken, bacon, lettuce, avocado, tomatoes, blue cheese and dressing in a mason jar
Can I Substitute the Blue Cheese?
The cheese of choice for the original Cobb Salad is blue cheese. We used a gorgonzola blue cheese but a Roquefort or other blue cheese would work as well. If you aren’t a fan of blue cheese, a crumbled feta would work here also.
Cobb salad served on a plate with chicken and cobb salad dressing drizzled over the top
Can I Make Cobb Salad A Long Time Before Dinner?
You can make the salad and the dressing 2-3 hours ahead of your dinner. Cover with plastic wrap and refrigerate. Keep the salad and dressing separate until ready to serve.
Here are some make-ahead tips:
*Dressing* – make this in a mason jar so you can shake it well just before serving in case it separates. Serve it right out of the mason jar.
*Lettuce* can be rinsed and dried ahead (a salad Spinner works best), then refrigerate until ready to use.
*Avocado* should be sliced shortly before serving since avocado tends to discolor when it comes in contact with air.
*Chicken Breast* can be pre-cooked and chilled (or use meat from a store-bought rotisserie chicken to save time).
*Bacon* can be browned ahead. Drain on paper towels and refrigerate until ready to use.
*Eggs* can be made several days in advance. Cook hard-boiled eggs and refrigerate until ready to use.
This Chicken Cobb Salad is easy to assemble but sure looks stunning when served. Everything about this salad is good!
INGREDIENTS FOR CHICKEN COBB SALAD
1 ½ pounds skinless, boneless chicken breast cutlets
¼ teaspoon salt
¼ teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
⅓ cup diced peeled avocado
2 tablespoons sliced green onions
⅓ cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled
How To Prepare The Chicken Cobb Salad
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.