This Chicken Cobb Salad recipe is the kind of amazing salad worth calling a meal for dinner or lunch.
High Protein Cobb Salad
This Chicken Cobb Salad recipe is similar to a BLT salad, but even better with the addition of high-protein ingredients. I like to make it with blackened chicken to add even more flavor.
The blackened seasoning creates a super-tasty crust that makes a huge difference. Of course, you can also prep this salad with rotisserie chicken or pan-seared chicken leftovers.
Ingredients
To cook the chicken breasts and infuse them with flavor, I use blackened seasoning and a little butter or olive oil. To build the salad, you’ll need Romaine lettuce, hard-boiled eggs, avocado, cucumber, cherry tomatoes (or any other tomato in season), shallot or red onion, blue cheese crumbles, and bacon. Use your favorite homemade dressing for Cobb salad or store-bought; mine is red wine vinaigrette.
How to Make a Cobb Salad
Check how easy it is to make this chicken Cobb salad at home in the following steps and the recipe video below:
- Cook the chicken.
After seasoning the chicken on both sides, cook it in a hot cast iron skillet for about 7 minutes per side. - Let it rest.
Once the chicken is done, let it rest on a board for 5 minutes before slicing. - Assemble the salad
Layer the fresh salad ingredients in a salad bowl. Add the sliced chicken at the end and drizzle with salad dressing.
Laura’s Favorite Dressings for this Salad
I love serving this chicken Cobb salad recipe with my Red Wine Vinaigrette, champagne dressing, or a simple maple dijon vinaigrette. Classics like Ranch or balsamic dressing are also perfect options!
How to Prep Salad Ahead of Time
Layer all the salad ingredients inside 4 meal prep containers except for the sliced avocado. Then, pack the dressing separately, about 2 tablespoons, inside a small, lidded container. The morning of, slice ¼ of an avocado and pack it inside the lunch container. Drizzle salad dressing right before enjoying it for lunch.
Chicken Cobb Salad
Watch how it’s made:
Ingredients
- 2 chicken breasts
- 1 ½ teaspoons blackened seasoning
- 1 tablespoon butter or olive oil
- 1 large head of romaine, washed and chopped
- 2 hard-boiled eggs, sliced into rounds or wedges
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 shallot, sliced (or ¼ cup red onions)
- ⅓ cup blue cheese crumbles
- 4 slices of bacon, cooked and crumbled
- ⅓ cup Red Wine Vinaigrette
Instructions
The dressing:
- If making the dressing, combine all the vinaigrette ingredients and refrigerate the jar for up to one week or, until ready to use
Make the blackened chicken:
- On a flat surface, pat dry the chicken breasts. Distribute the seasoning on both sides of the chicken breasts.
- Heat a cast iron skillet over medium-high heat. Once hot, melt the butter. Place the chicken breasts on the pan and cook the first side for 7 minutes. Flip the chicken breasts over and cook for another 7 minutes on the other side until the internal temperature reaches 165F. Cooking time on the second side will vary by the thickness of the chicken breast.
- Remove the chicken breasts from the pan onto a board to rest for 5 minutes before slicing.
Build your dream salad:
- Assemble the salad in a large bowl by layering the chopped Romaine, topping it with the hard-boiled eggs, cherry tomatoes, sliced cucumbers, avocado slices, sliced shallot, blue cheese crumbles, crumbled bacon, and sliced chicken breasts.
- Drizzle ½ cup salad dressing over the salad and toss to combine. Add more salad dressing if desired.
For Meal Prep:
- Layer all the salad ingredients inside 4 meal prep containers except for the sliced avocado. Pack about 2 tablespoons of salad dressing inside four small, lidded containers. The morning of, slice ¼ of an avocado and pack it inside the lunch container. Drizzle salad dressing right before your first bite.
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Theresa Scott says
Looks delicious. Will be making this recipe today .
Thanks Theresa