Print Recipe
Pin Recipe
[btn-google-source]
Servings: 4
Calories: 946kcal
Ingredients
For the chicken:
- 14 ounces chicken breast
- 1 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon freshly-ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For the cobb salad:
- 7 ounces bacon strips cooked and chopped
- 4 boiled eggs quartered
- 6 cups romaine lettuce
- 1 cups cherry tomatoes
- 2 avocados cut into large pieces
- 7 ounces blue cheese
- 2 tablespoons shallots finely chopped
For the dressing:
- 1 tablespoon Dijon mustard
- 5 tablespoons extra virgin olive oil
- 5 tablespoons apple cider vinegar sub white wine or red wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 Pinch white sugar
Instructions
Make the dressing:
- In a jar or small bowl, combine the vinegar, oil, Dijon mustard, salt, black pepper, and white sugar.1 tablespoon Dijon mustard, 5 tablespoons apple cider vinegar, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 Pinch white sugar, ½ teaspoon freshly-ground black pepper
- Slowly whisk in the olive oil until emulsified. Set aside.5 tablespoons extra virgin olive oil
Prepare the chicken:
- Preheat the oven to 350°F (180°C).
- Place the chicken breasts on a baking sheet and brush them with melted butter on both sides.14 ounces chicken breast, 1 tablespoons melted butter
- In a separate small bowl, whisk the salt, pepper, garlic powder, and paprika until combined.½ teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon salt
- Evenly sprinkle the seasoning mixture over the chicken breasts on both sides.
- Bake the chicken for 25 minutes or until it is cooked through and no longer pink. Set aside.
- Allow the chicken to cool, then slice or dice it into bite-sized pieces.
Assemble the salad:
- On a large platter or shallow bowl, arrange the chopped romaine lettuce in an even layer. In rows or sections, neatly arrange the cooked chicken, crumbled bacon, chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese.7 ounces bacon strips, 4 boiled eggs, 6 cups romaine lettuce, 1 cups cherry tomatoes, 2 avocados, 7 ounces blue cheese
- Sprinkle the thinly sliced shallots over the top of the salad.2 tablespoons shallots
- Shake or whisk the dressing once more, and serve it alongside the Cobb Salad. Alternatively, you can lightly drizzle some of the dressing over the salad just before serving.
Notes
- Cheese: If you’re not a fan of blue cheese, try feta, goat cheese, or even shredded cheddar.
- Protein: Swap the chicken for grilled shrimp, baked salmon, or leftover steak.
- Lettuce substitutes: Instead of romaine you can use iceberg, arugula, or spinach. Iceberg lettuce has a milder flavor and a crisp texture, arugula has a peppery hint, and spinach is mild and neutral.
- How to cook bacon: Cooking bacon in the air fryer is a great way to get it crispy and evenly cooked without the mess. Alternatively, you can cook it in the oven. Lay the strips on a baking sheet and bake at 400°F until crispy.
- How to boil eggs: Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, cover, and turn off the heat. Let the eggs sit for 12 minutes, and then transfer to a bowl of ice water for 14 minutes to make peeling easier. You can also buy hard-boiled eggs at the grocery store for convenience.
- Vegetarian option: Swap the chicken and bacon for plant-based substitutes, or add more veggies or plant-based proteins like chickpeas or tofu.
- Other dressings: Feel free to try ranch, Caesar, or any of your favorite dressings. Each one will give the salad a new flavor.
- How do I keep the avocado from browning? Toss the avocado in some fresh lemon juice. The acidity helps prevent it from turning brown too quickly.
- Make ahead: Prep the ingredients ahead and store them separately. Assemble the salad just before serving to keep everything fresh and crisp.
- Adjust seasoning: Taste and adjust the dressing seasoning as needed.
Nutrition
Calories: 946kcal | Carbohydrates: 17g | Protein: 48g | Fat: 77g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Trans Fat: 0.2g | Cholesterol: 327mg | Sodium: 2176mg | Potassium: 1451mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7372IU | Vitamin C: 23mg | Calcium: 344mg | Iron: 3mg
Tried this recipe?Let us know how it was!