I can’t wait to share my Chicken Bacon Cobb Salad that pairs the usual suspects with one surprising pantry swap that might make you double-check the ingredient list.
I love the boldness of a good Cobb and I keep coming back to this one even on busy nights. I use chopped chicken and ripe avocado so every bite has both heft and cream, but it still feels bright.
People searching How To Make A Cobb Salad sometimes stumble on mine under Everyday Salad Ideas and then they message me like why did I never try this before. I don’t overthink it, I tweak little things and it always surprises me, a salad that looks composed but eats like something you actually want for dinner.
Ingredients
- Cooked chicken adds lean protein, keeps you full and helps muscle repair.
- Bacon brings smoky, salty flavor, tasty but higher in saturated fat.
- Creamy avocado gives healthy monounsaturated fats, fiber and a buttery texture.
- Eggs supply protein, vitamin D and yolks add richness and creaminess.
- Strong blue cheese adds tangy, salty bite and lots of bold flavor.
- Greens add fiber, vitamins A and K, crisp freshness and bulk.
- Tomatoes add juicy sweetness and acidity, plus vitamin C and bright color.
- Olive oil and vinegar make a tangy dressing, healthy fats meet acidity.
Ingredient Quantities
- 6 cups mixed salad greens (romaine and iceberg)
- 1 pound boneless skinless chicken breasts, cooked and chopped
- 6 slices bacon, cooked and crumbled
- 3 large hard boiled eggs
- 1 ripe avocado
- 1 pint cherry tomatoes
- 4 ounces blue cheese, crumbled
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh chives or scallions
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
How to Make this
1. Whisk the dressing: combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, a pinch of kosher salt and a few grinds of black pepper in a bowl or jar, then slowly whisk in 1/2 cup extra virgin olive oil until smooth. Taste and adjust salt or vinegar if needed.
2. Peel and quarter the 3 hard boiled eggs and set aside.
3. Slice the 1 ripe avocado into chunks, halve the pint of cherry tomatoes, and thinly slice 1/4 small red onion. Chop the 2 tablespoons fresh chives or scallions.
4. Crumble the 6 slices bacon and chop the cooked boneless skinless chicken breasts into bite sized pieces. If your chicken is cold, warm it quickly in a hot skillet for 1 to 2 minutes so it isnt icy.
5. Spread 6 cups mixed salad greens evenly on a large platter or bowl.
6. Arrange the toppings in rows or scattered piles across the greens: chopped chicken, crumbled bacon, quartered eggs, avocado, halved tomatoes, 4 ounces crumbled blue cheese, and the sliced red onion. Sprinkle the chopped chives on top.
7. Season the whole salad lightly with kosher salt and freshly ground black pepper. Remember blue cheese and bacon are salty so go easy.
8. Drizzle the dressing over the salad just before serving, or serve it on the side so folks can control how much they want. Toss gently if you want everything mixed, or leave it artful and let people help themselves.
9. Quick hacks: crisp bacon in a 400 degree oven on a sheet pan for 12 to 18 minutes; use a jar with a lid to shake the dressing for a stronger emulsion; to keep avocado from browning toss the slices in a little of the dressing right away.
Equipment Needed
1. Large bowl or platter for the salad
2. Small bowl or jar with lid for the dressing (youll shake it to emulsify)
3. Whisk or fork for the dressing
4. Measuring spoons and a 1/2 cup measuring cup
5. Chef’s knife for chopping chicken, onion, avocado and tomatoes
6. Cutting board
7. Skillet to warm chicken or pan-fry bacon, or a sheet pan if you crisp bacon in the oven
8. Tongs or spatula for turning and picking up ingredients
9. Salad servers or a large spoon and fork to toss and serve
FAQ
Cobb Salad Recipe Substitutions and Variations
- Boneless skinless chicken breasts: swap for rotisserie chicken, shredded, or grilled shrimp for a lighter twist — use about the same amount and adjust seasoning.
- Bacon: try turkey bacon if you want leaner, or pancetta for a richer, more porky bite, just crisp it up well.
- Blue cheese: substitute feta for a saltier crumble, or soft goat cheese for a milder, creamier finish.
- Red wine vinegar: use apple cider vinegar or fresh lemon juice instead, start with the same amount then taste and tweak.
Pro Tips
1) Shake the dressing in a jar instead of whisking if you want a thicker, more stable emulsion. Put the lid on tight and give it a good, angry shake for 20 seconds, then taste and tweak. It’ll stay together better on the salad and you wont have to babysit a whisk.
2) Go easy with salt at the end, taste first. Bacon and blue cheese pack a lot of salt, so add just a pinch, toss or taste, then add more if needed. You can always add salt but you cant take it away.
3) Keep the avocado from browning by tossing the chunks in a little of the dressing right after you cut them. Do this and theyll stay creamy and green for a lot longer, so the salad still looks great when you serve it.
4) If you want crispy bacon without splatter, bake it on a sheet pan at 400F for 12 to 18 minutes. And if your cooked chicken is fridge cold, pop it in a hot skillet for 1 to 2 minutes so the salad isnt icy and the flavors feel fresher.
Cobb Salad Recipe
I can't wait to share my Chicken Bacon Cobb Salad that pairs the usual suspects with one surprising pantry swap that might make you double-check the ingredient list.
4
servings
837
kcal
Equipment: 1. Large bowl or platter for the salad
2. Small bowl or jar with lid for the dressing (youll shake it to emulsify)
3. Whisk or fork for the dressing
4. Measuring spoons and a 1/2 cup measuring cup
5. Chef’s knife for chopping chicken, onion, avocado and tomatoes
6. Cutting board
7. Skillet to warm chicken or pan-fry bacon, or a sheet pan if you crisp bacon in the oven
8. Tongs or spatula for turning and picking up ingredients
9. Salad servers or a large spoon and fork to toss and serve
Ingredients
-
6 cups mixed salad greens (romaine and iceberg)
-
1 pound boneless skinless chicken breasts, cooked and chopped
-
6 slices bacon, cooked and crumbled
-
3 large hard boiled eggs
-
1 ripe avocado
-
1 pint cherry tomatoes
-
4 ounces blue cheese, crumbled
-
1/4 small red onion, thinly sliced
-
2 tablespoons chopped fresh chives or scallions
-
3 tablespoons red wine vinegar
-
1 teaspoon Dijon mustard
-
1/2 cup extra virgin olive oil
-
1 teaspoon Worcestershire sauce
-
Kosher salt and freshly ground black pepper
Directions
- Whisk the dressing: combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, a pinch of kosher salt and a few grinds of black pepper in a bowl or jar, then slowly whisk in 1/2 cup extra virgin olive oil until smooth. Taste and adjust salt or vinegar if needed.
- Peel and quarter the 3 hard boiled eggs and set aside.
- Slice the 1 ripe avocado into chunks, halve the pint of cherry tomatoes, and thinly slice 1/4 small red onion. Chop the 2 tablespoons fresh chives or scallions.
- Crumble the 6 slices bacon and chop the cooked boneless skinless chicken breasts into bite sized pieces. If your chicken is cold, warm it quickly in a hot skillet for 1 to 2 minutes so it isnt icy.
- Spread 6 cups mixed salad greens evenly on a large platter or bowl.
- Arrange the toppings in rows or scattered piles across the greens: chopped chicken, crumbled bacon, quartered eggs, avocado, halved tomatoes, 4 ounces crumbled blue cheese, and the sliced red onion. Sprinkle the chopped chives on top.
- Season the whole salad lightly with kosher salt and freshly ground black pepper. Remember blue cheese and bacon are salty so go easy.
- Drizzle the dressing over the salad just before serving, or serve it on the side so folks can control how much they want. Toss gently if you want everything mixed, or leave it artful and let people help themselves.
- Quick hacks: crisp bacon in a 400 degree oven on a sheet pan for 12 to 18 minutes; use a jar with a lid to shake the dressing for a stronger emulsion; to keep avocado from browning toss the slices in a little of the dressing right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 407g
- Total number of serves: 4
- Calories: 837kcal
- Fat: 63g
- Saturated Fat: 16.9g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 40g
- Cholesterol: 291mg
- Sodium: 773mg
- Potassium: 976mg
- Carbohydrates: 12.5g
- Fiber: 6.8g
- Sugar: 4g
- Protein: 56g
- Vitamin A: 2000IU
- Vitamin C: 25mg
- Calcium: 175mg
- Iron: 1.8mg
