Chicken Cobb Salad

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: chicken cobb salad

Servings: servings

Calories: 514kcal

Author: Lena Gladstone

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

In a bowl, combine all the ingredients for the dressing, mix well, and set aside.
Cut the bacon into 1-inch pieces. Then cook on medium heat until the bacon is 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.

Notes

Use rotisserie chicken to save time. It’s juicy, flavorful, and makes this salad come together quickly.
Cook the bacon until crisp, then drain it on paper towels. This keeps it crunchy without excess grease.
Hard-boil the eggs ahead of time. They peel more easily when cooled in an ice bath right after cooking.
Cut the vegetables evenly. Similar-sized pieces make the salad easier to eat and look beautiful on the platter.
Chill the lettuce before assembling. Cold, crisp greens hold up better under the dressing and toppings.
Add the avocado just before serving. This keeps it fresh and prevents browning.
Crumble the blue cheese by hand. It gives a more rustic texture and better flavor distribution.
Toss or drizzle the dressing lightly at first. You can always add more at the table.
Make the dressing a day ahead. The flavors deepen as it sits in the fridge.
Store leftovers without dressing. Keep the components separate so the lettuce stays crisp for the next day.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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