This Cobb Salad Chicken transforms the classic salad into a warm, one-pan dinner. It combines tender chicken, crispy bacon, creamy avocado, and tangy blue cheese for a satisfying meal. You’ll love how this Cobb Salad Chicken keeps all the fresh flavors while being hearty and easy to make.
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Why You’ll Love This Cobb Salad Chicken
- One-pan wonder: Complete meal with minimal cleanup.
- Textural delight: Crispy, creamy, and tender in every bite.
- Easy to customize: Swap cheeses or add nuts as you like.
- Balanced indulgence: Feels rich but is actually wholesome.
Ingredients & Tools
- 4 boneless, skinless chicken breasts
- 6 slices thick-cut bacon, chopped
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- 1/2 cup crumbled blue cheese
- 4 cups chopped romaine lettuce
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp fresh chives, chopped (for garnish)
Tools: Large skillet, mixing bowls, tongs, cutting board, sharp knife
Notes: The quality of your ingredients really makes a difference here—especially the bacon and blue cheese. A good, smoky bacon will render delicious fat that we use to cook the chicken, adding so much depth. And a creamy, tangy blue cheese… well, it just brings everything together in the most wonderful way.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the bacon rendering step. Cooking the bacon first and using its fat to sear the chicken is the secret to building layers of flavor. That smoky, savory base is what makes this dish so incredibly satisfying.
- Choose ripe but firm avocados. You want them to hold their shape when tossed with the other ingredients. If they’re too soft, they’ll turn to mush—still tasty, but not as visually appealing.
- Season your chicken generously. Chicken breasts can be a little bland if not properly seasoned. I like to use a good pinch of salt, black pepper, and a touch of garlic powder on both sides before they hit the pan.
- Have all your components prepped and ready. This recipe comes together quickly once you start cooking, so having your veggies chopped, eggs boiled, and cheese crumbled will make the process smooth and enjoyable.
How to Make Cobb Salad Chicken
Step 1: Start by cooking the bacon. Place the chopped bacon in a large, cold skillet and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat—this should take about 6–8 minutes. You’ll notice the aroma becoming wonderfully smoky. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
Step 2: While the bacon cooks, pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and garlic powder. This helps to create a nice crust and ensures the chicken is flavorful throughout. If your chicken breasts are very thick, you can lightly pound them to an even thickness for more consistent cooking.
Step 3: Increase the heat to medium-high and add the chicken breasts to the skillet with the bacon fat. Sear for about 6–7 minutes on the first side, until you get a beautiful golden-brown crust. The chicken should release easily from the pan when it’s ready to flip. If it sticks, give it another minute—it’ll tell you when it’s time.
Step 4: Flip the chicken and cook for another 5–6 minutes on the second side, or until the internal temperature reaches 165°F (74°C). The trick is to avoid moving it around too much so that crust can form. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
Step 5: While the chicken rests, prepare the quick dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. The Dijon helps to emulsify the dressing, giving it a lovely creamy consistency that clings to the lettuce and other ingredients.
Step 6: In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, and diced avocado. Drizzle about half of the dressing over the top and toss gently to coat. You want everything to be lightly dressed but not soggy—the remaining dressing can be served on the side for those who want extra.
Step 7: Slice the rested chicken breasts against the grain into ½-inch thick strips. This ensures each piece is tender and easy to eat. Arrange the sliced chicken over the dressed salad base, then top with the crispy bacon, hard-boiled egg quarters, and crumbled blue cheese.
Step 8: Finish with a sprinkle of fresh chives and an extra grind of black pepper. Serve immediately while the chicken is still warm and the lettuce is crisp. The contrast between the warm chicken and the cool, fresh salad is absolutely delightful.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 2 days.
- Freezer: Not recommended due to fresh veggies and creamy textures.
- Reviving: Serve chicken warm over freshly dressed greens; refresh with extra dressing.
Serving Suggestions
Complementary Dishes
- Garlic bread or crusty baguette — perfect for soaking up any extra dressing and adding a satisfying crunch to your meal.
- Simple herbed quinoa — a light, fluffy grain that complements the savory notes without overpowering the main dish.
- Roasted asparagus with lemon — the bright, citrusy flavor cuts through the richness of the bacon and blue cheese beautifully.
Drinks
- Crisp Sauvignon Blanc — its zesty acidity and citrus notes balance the creaminess of the avocado and blue cheese wonderfully.
- Sparkling water with a twist of lime — a refreshing, non-alcoholic option that cleanses the palate between bites.
- Light-bodied Pinot Noir — the subtle fruitiness and soft tannins pair nicely with the smoky bacon and tender chicken.
Something Sweet
- Lemon sorbet — a bright, tangy dessert that feels light and refreshing after a savory meal.
- Dark chocolate-covered strawberries — the bittersweet chocolate and juicy berries provide a lovely contrast to the salad’s savory elements.
- Shortbread cookies — simple, buttery, and not too sweet, they’re the perfect little treat to end the meal on a comforting note.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can dry out quickly if left on the heat too long. Use a meat thermometer and pull them at 165°F—they’ll carry over cook while resting. I’ve messed this up before too, and it really affects the texture.
- Adding the avocado too early. If you dice the avocado and let it sit out, it’ll start to brown and turn mushy. Prep it right before assembling the dish to keep that vibrant green color and creamy texture intact.
- Dressing the lettuce too far in advance. Romaine is sturdy, but it can still wilt if dressed too early. Toss it with the dressing just before serving to maintain that satisfying crunch.
- Using a crowded skillet for the chicken. If the pan is too packed, the chicken will steam instead of sear. Cook in batches if necessary to get that beautiful golden crust we’re after.
Expert Tips
- Tip: Let the chicken rest before slicing. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bite. If you slice it right away, those precious juices will end up on the cutting board instead of in your mouth.
- Tip: Customize your blue cheese intensity. If you prefer a milder flavor, go for a creamy Gorgonzola Dolce. For more punch, a robust Roquefort or Stilton will deliver that tangy kick you’re after.
- Tip: Make extra bacon. Seriously, it’s always a good idea. You can use the leftovers in breakfast the next day, or just snack on them—I won’t judge. Plus, having a little extra ensures every bite is packed with that smoky goodness.
- Tip: Use the bacon fat wisely. After cooking the bacon, if there’s too much fat in the pan, you can spoon some out—but keep enough to coat the bottom nicely. That flavorful fat is gold for cooking the chicken and building the dish’s foundation.
FAQs
Can I make this Cobb Salad Chicken ahead of time?
You can prep the components ahead, but I’d recommend assembling just before serving. Cook the chicken and bacon, chop the veggies, and make the dressing separately. Store everything in airtight containers in the fridge, then combine when ready to eat. This keeps the lettuce crisp and the avocado from browning. If you do need to store leftovers, keep them in a single layer and enjoy within a day—the textures will soften, but the flavors will still be delicious.
What can I use instead of blue cheese?
If blue cheese isn’t your thing, you have plenty of options! Feta cheese offers a similar crumbly texture with a saltier, less pungent flavor. Goat cheese would bring a lovely creaminess, or you could even use sharp cheddar for a more familiar taste. For a dairy-free version, try toasted walnuts or pecans for crunch and richness. The recipe is really adaptable, so don’t be afraid to experiment.
How do I prevent the avocado from browning?
The key is to minimize its exposure to air. Dice the avocado right before assembling the dish, and you can also toss the pieces very lightly with a squeeze of lemon or lime juice—the acidity helps slow down oxidation. If you’re prepping ahead, store the avocado halves with the pit intact and wrap tightly in plastic wrap. But honestly, for this recipe, just cut it last and you’ll be fine.
Can I use a different type of lettuce?
Absolutely! While romaine provides a great crunch, you could use butter lettuce for a more delicate texture, or even a mix of arugula and spinach for a peppery kick. Just avoid very tender greens like spring mix if you’re serving the dish warm, as they might wilt too quickly. The heartier the green, the better it’ll hold up to the warm chicken and dressing.
Is there a way to make this recipe lower in fat?
Sure! You can use turkey bacon instead of pork bacon, and reduce the amount of blue cheese or skip it altogether. For the dressing, you might use a light vinaigrette with less oil, or even a yogurt-based dressing for creaminess without as much fat. The chicken itself is lean, so focusing on those swaps will lighten the dish while keeping it flavorful and satisfying.
Cobb Salad Chicken
Make this easy Cobb Salad Chicken recipe for a warm, one-pan dinner with crispy bacon, avocado, and blue cheese. Ready in 35 minutes! Get the recipe now.
Ingredients
For the main ingredients:
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4 boneless, skinless chicken breasts
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6 slices thick-cut bacon (chopped)
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1 large avocado (diced)
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1 cup cherry tomatoes (halved)
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2 hard-boiled eggs (quartered)
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1/2 cup crumbled blue cheese
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4 cups chopped romaine lettuce
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2 tbsp olive oil
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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Salt and black pepper (to taste)
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2 tbsp fresh chives (chopped (for garnish))
Instructions
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Start by cooking the bacon. Place the chopped bacon in a large, cold skillet and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat—this should take about 6–8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.01
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While the bacon cooks, pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and garlic powder. If your chicken breasts are very thick, you can lightly pound them to an even thickness for more consistent cooking.02
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Increase the heat to medium-high and add the chicken breasts to the skillet with the bacon fat. Sear for about 6–7 minutes on the first side, until you get a beautiful golden-brown crust. The chicken should release easily from the pan when it’s ready to flip. If it sticks, give it another minute—it’ll tell you when it’s time.03
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Flip the chicken and cook for another 5–6 minutes on the second side, or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.04
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While the chicken rests, prepare the quick dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper.05
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In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, and diced avocado. Drizzle about half of the dressing over the top and toss gently to coat. The remaining dressing can be served on the side for those who want extra.06
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Slice the rested chicken breasts against the grain into ½-inch thick strips. Arrange the sliced chicken over the dressed salad base, then top with the crispy bacon, hard-boiled egg quarters, and crumbled blue cheese.07
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Finish with a sprinkle of fresh chives and an extra grind of black pepper. Serve immediately while the chicken is still warm and the lettuce is crisp.08
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