This Chicken Cobb Salad is a complete meal in a bowl, featuring tender chicken, crispy bacon, creamy avocado, and sharp blue cheese. It’s a vibrant, hearty classic that’s perfect for lunch or dinner. The homemade red wine vinaigrette ties all the flavors together beautifully.
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Why You’ll Love This Chicken Cobb Salad
- Complete meal: Protein, healthy fats, and fresh veggies in one stunning bowl.
- Perfect symphony: Crisp, creamy, and crunchy textures with tangy, rich flavors.
- Versatile & make-ahead: Prep components ahead for easy assembly anytime.
- Indulgent yet nutritious: Hearty and satisfying without compromise.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 6 slices thick-cut bacon
- 4 large eggs
- 1 large head of romaine lettuce, chopped
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/4 cup red onion, thinly sliced
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Tools: Large skillet, medium saucepan, mixing bowls, whisk, sharp knife, cutting board
Notes: The quality of ingredients here really matters—especially the bacon and blue cheese. Using a good, thick-cut bacon will give you those satisfying, meaty bites, and a quality blue cheese (like a Danish blue or a Gorgonzola dolce) will melt beautifully into the dressing and salad.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 38 g |
| Carbs: | 10 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. A Cobb salad is all about the assembly. Having all your components prepped and lined up before you start building makes the process smooth and enjoyable, and it helps you create those beautiful, distinct rows.
- How do you like your chicken? You can grill, pan-sear, or even poach the chicken breasts. The key is to let them rest for at least 5 minutes after cooking before slicing. This keeps them incredibly juicy and tender.
- Don’t skip the bacon fat for cooking. After frying the bacon, you can use a tablespoon of that glorious rendered fat to cook the chicken or even to sauté the onions. It adds a deep, smoky flavor that’s just… chef’s kiss.
- Avocado browning is preventable. To keep your avocado slices looking vibrant green, toss them very lightly with a squeeze of lemon or lime juice right after slicing. It’s a simple trick that makes a big difference if you’re not serving immediately.
How to Make Chicken Cobb Salad
Step 1: Cook the Bacon and Eggs. Place the bacon in a cold, large skillet. Turn the heat to medium and cook for about 8-10 minutes, flipping occasionally, until it’s crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain. While the bacon is cooking, place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then cover the pan and remove it from the heat. Let it sit for 9-10 minutes for a perfect firm-but-creamy yolk. Immediately transfer the eggs to an ice water bath to stop the cooking process.
Step 2: Prepare the Chicken. Pat the chicken breasts dry with a paper towel and season generously with salt, pepper, and the dried oregano. Heat the tablespoon of olive oil in the same skillet you used for the bacon (you can drain off most of the fat, but a little left behind is fine for extra flavor). Cook the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing it against the grain into thin strips.
Step 3: Make the Red Wine Vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the 1/3 cup of olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey. Add a big pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. You’ll notice it will thicken just a bit. Taste and adjust the seasoning—you might want a little more vinegar for tang or a touch more honey to balance it out.
Step 4: Assemble the Salad. This is where the magic happens! Spread the chopped romaine lettuce evenly over a large serving platter or in a wide, shallow bowl. Now, arrange the other ingredients in neat, colorful rows on top of the lettuce. I like to do a row of sliced chicken, then crumbled bacon, a row of halved cherry tomatoes, a row of sliced avocado, and a row of the thinly sliced red onion. Peel and quarter the hard-boiled eggs and arrange them in a row as well.
Step 5: Add the Final Touches. Sprinkle the crumbled blue cheese generously over the entire salad. Give the dressing one final shake or whisk and drizzle it over the top right before serving. I like to serve it with the dressing on the side sometimes, so everyone can add as much as they like. The final result should be a vibrant, confetti-like platter that’s almost too pretty to eat… almost.
Storage & Freshness Guide
- Fridge: Store undressed components separately for up to 3 days; assemble and dress just before serving.
- Freezer: Not recommended—lettuce wilts and avocado browns upon thawing.
- Reviving: If lettuce softens, refresh in ice water; pat dry before using.
Serving Suggestions
Complementary Dishes
- A warm, crusty baguette — Perfect for sopping up any extra vinaigrette left at the bottom of the bowl. The soft, chewy interior and crisp crust provide a wonderful textural contrast to the salad.
- Roasted asparagus with lemon — The bright, earthy flavor of asparagus complements the rich elements of the salad beautifully without feeling too heavy.
- Garlic herb roasted potatoes — If you’re serving a crowd that wants something a bit more substantial, these crispy potatoes are a crowd-pleasing side that still feels fitting.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the bacon and blue cheese, cleansing the palate between bites.
- An ice-cold lager — The light, effervescent quality of a good lager is incredibly refreshing and pairs wonderfully with the smoky, salty flavors in the salad.
- Sparkling water with a twist of lime — A non-alcoholic option that still feels special and helps balance the meal’s richness.
Something Sweet
- Lemon sorbet — After a rich and savory salad, a scoop of tangy, palate-cleansing lemon sorbet is the perfect, light way to end the meal.
- Dark chocolate-dipped strawberries — They offer a little decadence without being overly sweet, and the berry flavor feels like a natural progression from the cherry tomatoes.
- Shortbread cookies — Simple, buttery
Chicken Cobb Salad
Make the ultimate Chicken Cobb Salad with this easy recipe. Featuring tender chicken, bacon, avocado & blue cheese. Get the complete meal recipe now!
Ingredients
For the Salad
-
2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1 tbsp olive oil
-
1 tsp dried oregano
-
6 slices thick-cut bacon
-
4 large eggs
-
1 large head romaine lettuce (chopped)
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1 large avocado (sliced)
-
1 cup cherry tomatoes (halved)
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1/2 cup crumbled blue cheese
-
1/4 cup red onion (thinly sliced)
For the Red Wine Vinaigrette
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1/3 cup extra virgin olive oil
-
3 tbsp red wine vinegar
-
1 tsp Dijon mustard
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1 small clove garlic (minced)
-
1/2 tsp honey or maple syrup
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Salt and freshly ground black pepper (to taste)
Instructions
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Place the bacon in a cold, large skillet. Turn the heat to medium and cook for about 8-10 minutes, flipping occasionally, until it's crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain. While the bacon is cooking, place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then cover the pan and remove it from the heat. Let it sit for 9-10 minutes for a perfect firm-but-creamy yolk. Immediately transfer the eggs to an ice water bath to stop the cooking process.01
-
Pat the chicken breasts dry with a paper towel and season generously with salt, pepper, and the dried oregano. Heat the tablespoon of olive oil in the same skillet you used for the bacon (you can drain off most of the fat, but a little left behind is fine for extra flavor). Cook the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing it against the grain into thin strips.02
-
In a small bowl or a jar with a tight-fitting lid, combine the 1/3 cup of olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey. Add a big pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. You’ll notice it will thicken just a bit. Taste and adjust the seasoning—you might want a little more vinegar for tang or a touch more honey to balance it out.03
-
Spread the chopped romaine lettuce evenly over a large serving platter or in a wide, shallow bowl. Now, arrange the other ingredients in neat, colorful rows on top of the lettuce. I like to do a row of sliced chicken, then crumbled bacon, a row of halved cherry tomatoes, a row of sliced avocado, and a row of the thinly sliced red onion. Peel and quarter the hard-boiled eggs and arrange them in a row as well.04
-
Sprinkle the crumbled blue cheese generously over the entire salad. Give the dressing one final shake or whisk and drizzle it over the top right before serving. I like to serve it with the dressing on the side sometimes, so everyone can add as much as they like. The final result should be a vibrant, confetti-like platter that’s almost too pretty to eat… almost.05
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