Cobb Salad Recipe

This Classic American Cobb Salad Recipe is filled with chicken breast, bacon, avocado, hard-boiled eggs, tomatoes, cucumber, and feta cheese on crisp romaine lettuce and drizzled with a simple red wine vinaigrette. Always satisfying, this incredible salad is a meal in itself.

Prep Time30

Cook Time30

Total Time1

Servings: servings

Chef: Jessica Randhawa

Ingredients

Cobb Salad Dressing Ingredients

Chicken Ingredients

▢ 2 large chicken breasts - (about one pound), pounded to even thickness
▢ 2 tablespoon olive oil - divided
▢ 1 teaspoon paprika
▢ ½ teaspoon salt
▢ ½ teaspoon black pepper

Cobb Salad Ingredients

▢ ½ pound bacon - cooked and chopped
▢ 2 hard-boiled eggs - peeled and quartered
▢ 3 romaine hearts - roughly chopped
▢ 1 pint cherry tomatoes - halved
▢ 1 cup crumbled feta cheese - (or blue cheese)
▢ 1 English cucumber - sliced
▢ 1 large avocado - peeled, pitted, and diced
▢ ½ red onion - thinly sliced

Instructions

For the Cobb Salad Dressing

Transfer the ingredients for the Cobb salad dressing to a jar with a tight-fitting lid. Shake well to emulsify, then set aside.

For the Chicken

Rub the chicken with one tablespoon of olive oil and season with paprika, salt, and black pepper.
Heat the remaining tablespoon of olive oil in a large skillet set over medium-high heat. Add the chicken and cook for 5-7 minutes per side or until the internal temperature registers 165℉. Remove the chicken from the pan and allow it to rest for 5-10 minutes before slicing into thin strips.

For the Salad

Cook the bacon in a large skillet until browned and crisp (about 5-8 min). Transfer the bacon to a plate lined with paper towels to cool. Cook two hard-boiled eggs, then peel and quarter.
Arrange the lettuce in a large salad bowl or platter and top with the sliced cooked chicken, cooked bacon, hard-boiled eggs, tomato, feta, cucumber, avocado, and onion.
Drizzle the dressing over the top of the salad or serve on the side.

Notes

The red wine vinaigrette can be made up to one week in advance. Keep stored in an airtight jar or container in the refrigerator until ready to use.
The chicken and the bacon can be made up to 2 days in advance. Keep them stored separately in airtight containers in the refrigerator and reheat them gently in the microwave until warm before adding them to the salad.

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.