This Chicken Cobb Salad is bursting with flavors and textures in every bite, converting even the pickiest of salad eaters! Packed with ingredients like crispy bacon, tender chicken breast, boiled eggs, blue cheese, and a wide array of fresh vegetables, it’s every bit healthy as it is delicious.
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Why you’ll love this recipe
- Healthy: Loaded with fresh vegetables, lean protein, and healthy fats, this chicken Cobb salad is a nutritious meal that will keep you energized for hours.
- Easy: With straightforward instructions and minimal prep time, this recipe is perfect for those looking for a quick and simple meal without compromising flavor.
- Customizable: Make this salad your own by adding more or fewer proteins, swapping in or out vegetables, or changing the dressing to a red wine vinaigrette.
Satisfying chicken Cobb salad
A Cobb salad is a classic dish invented in the 1930s at the Hollywood Brown Derby restaurant. It was aptly named after its creator, Robert H. Cobb, who made a salad using leftover ingredients from the kitchen.
Just like my Cobb salad with cilantro lime dressing, this chicken Cobb salad is a modern take on the original, boasting a variety of flavors and textures that all balance each other perfectly. Crispy bacon lends a salty, smoky flavor, while chicken breast adds a juicy and tender texture.
I always add blue cheese and avocado slices for a rich, creamy taste. And fresh vegetables like cherry tomatoes and cucumbers lend a crunchy, refreshing feel. This salad is finished with a creamy herb buttermilk dressing that ties everything together.
I highly recommend serving this salad on a large platter or bowl to show off the colorful ingredients. Enjoy it as a main course or as a side to accompany your favorite meals!
Ingredients & substitutions
- Bacon: Make sure it’s extra crispy for this loaded Cobb salad!
- Eggs: I prefer hard-boiled eggs, but you can also make medium-boiled eggs if you like.
- Chicken: You can cook your own chicken breasts or use chicken breasts from a rotisserie for more convenience.
- Lettuce: I typically use iceberg lettuce, but you can also opt for romaine lettuce, watercress, spring mix, or green lettuce.
- Veggies: Use a fresh and vibrant combination of juicy cherry tomatoes, crispy Persian cucumbers and radishes, spicy pepperoncini, and tangy pickled red onions.
- Avocado: The rich, creamy, and buttery smooth texture of avocado absolutely makes this chicken Cobb salad. Whatever you do, do not skimp on the avocado!
- Blue cheese: I like to add Stilton blue cheese, but gorgonzola or Roquefort cheese will do the trick too!
- Seasonings: Tear some fresh dill and tarragon on top of the salad for a vibrant and bright flavor. Plus, a pinch of flaky sea salt adds flavor and texture.
- Dressing: For this recipe, you can’t go wrong with a herb buttermilk dressing. I prepare mine with sour cream or Greek yogurt, mayonnaise, buttermilk, lemon juice, chopped pickled red onions, more dill and tarragon, garlic powder, and salt.
How to make a chicken Cobb salad
- Make the herb buttermilk dressing: Combine all the ingredients for the sauce in a bowl, mixing well and setting aside. The longer it sits, the more the flavors meld together.
- Cook the bacon: Cut the bacon into 1-inch pieces, then cook them over medium heat until nice and crispy. Drain the bacon pieces on a paper towel-lined plate while you cook the other toppings.
- Boil the eggs: Hard boil the eggs for 10 minutes, then let them cool and peel them. I like quartering them, but you can also cut them into smaller cubes or leave them halved.
- Cut the chicken: If you’re using a rotisserie chicken, slice up the chicken breast that you have removed. If you’re preparing your own, cook it until tender and slice it into bite-size pieces.
- Assemble the salad: Cut the iceberg lettuce into wedges and add everything to a serving platter. Top the lettuce with rows of veggies, chicken, bacon, eggs, and crumbled blue cheese. Drizzle with some dressing, then top it all off with ripped dill and tarragon, flaky sea salt, and extra dressing on the side.
Serving suggestions
- Croutons: Add a little crunch to your chicken Cobb salad by topping it with some crispy croutons.
- Grilled corn: Roasted or grilled corn kernels provide a slightly sweet and smoky flavor.
- Nuts: For an extra protein boost, top the salad with some sliced almonds, cashews, or pecans.
- Citrus: Serve some lemon or lime wedges on the side for a bright acidity that balances the richness of the other toppings.
- Bread: Pair your salad with a slice of toasted bread to soak up the dressing.
Frequently asked questions
Yes, any type of lettuce will work in this recipe. Some examples include romaine, butter lettuce, spinach, or mixed greens. Iceberg lettuce is usually the best choice since it provides the perfect crunch and crispness.
Yes, the buttermilk dressing is gluten-free as written. However, it’s always best to double-check the labels of the ingredients you’re using.
Yes, any type of cheese you like will work in this recipe if you’re not a fan of blue cheese. You can try feta, goat cheese, or shredded cheddar cheese.
Storage & reheating
For any leftover chicken Cobb salad, follow these simple storage instructions:
- Fridge: The pre-cooked bacon, hard-boiled eggs, and chicken can be stored in the fridge for up to 3 days, making it easy to assemble the salad when you’re ready.
- Freezer: This salad is best served fresh and doesn’t freeze well. However, the uncooked bacon and chicken can be stored in the freezer for up to 3 months.
- Prep ahead: You can cook the bacon, hard boil the eggs, and cook the chicken ahead of time. Store them in the fridge for up to 3 days. You can also chop the vegetables and make the dressing in advance, which will make assembling much quicker when you’re ready to eat.
Variations
- Vegetarian: Omit the chicken and bacon and add some grilled tofu for a plant-based protein option.
- Fish: Replace the chicken with cooked salmon or shrimp for a seafood-inspired twist.
- Mediterranean: Replace the blue cheese with feta cheese, add Kalamata olives, and top it with some tzatziki dressing in place of ranch or vinaigrette.
Top tips
- Cool the eggs: Make sure to let the hard-boiled eggs cool completely before cutting them to prevent them from breaking and to achieve a clean cut.
- Avoid browning: To prevent the avocado from browning, add it to the salad just before serving, or sprinkle it with some lemon juice.
- Use a sharp knife: Remember to use a sharp knife to cut the vegetables into uniform pieces. This will ensure they look more visually appealing.
Looking for more salad recipes?
If you enjoyed this chicken Cobb salad recipe, be sure to check out some more of my best salads like these:
If you try this Chicken Cobb Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Loaded Chicken Cobb Salad
Ingredients
Loaded Cobb Salad
- 8 slices bacon cooked until crispy
- 4 eggs hard-boiled
- 2 chicken breasts from rotisserie or cooked
- 1 head iceberg lettuce cut into wedges
- 1 cup cherry tomatoes halved
- 3 Persian cucumbers chopped
- 3 ounces Stilton blue cheese crumbled
- 1 ½ medium avocado sliced
- 1 bunch radishes quartered
- 4 pepperoncini sliced
- ½ cup pickled red onions
- 2 sprigs dill torn
- 2 sprigs tarragon torn
- 1 teaspoon flaky sea salt for serving
Creamy Herb Buttermilk Dressing
- 3 tablespoons sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- 2 teaspoons lemon juice
- 4 tablespoons pickled red onions finely chopped
- 4 tablespoons dill finely chopped
- 4 tablespoons tarragon finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Instructions
Creamy Herb Buttermilk Dressing
- In a bowl, combine all the ingredients for the dressing, mix well, and set aside.
Loaded Cobb Salad
- Cut the bacon into 1-inch pieces. Then cook on medium heat until the bacon until crispy. Add to a paper towel-lined plate and set aside.
- Hard boil eggs for 10 minutes, cool and peel, then quarter.
- Slice up the chicken breast that you removed from a rotisserie chicken.
- Cut the iceberg lettuce in half and then into 5 wedges. Add to a large platter. Cut all the veggies.
- Top with some of the dressing, add the cut chicken, then add all the cut-up veggies, pickled onions, bacon, pepperoncini, and crumbles of blue cheese, drizzle with some dressing, and then top with ripped dill and tarragon. Sprinkle with flaky sea salt. Serve with extra dressing on the side and enjoy.
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