This chicken Cobb salad is bursting with flavors and textures in every bite, converting even the pickiest of salad eaters! It’s every bit healthy as it is delicious.
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.