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Cobb Salad · Chicken

Chicken Cobb Salad with Red Wine Vinaigrette

Rows of chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese over crisp romaine. It is a full meal in a bowl, and every part can be prepped ahead.

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Prep
25 min
Cook
20 min
Total
45 min
Serves
4 · 4 large salads
Level
Easy

Ingredients

Vinaigrette

  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 clove garlic, finely grated
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Salad

  • 4 large eggs
  • 6 slices bacon
  • 2 romaine hearts, chopped
  • 2 cups cooked chicken, diced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • ½ cup blue cheese, crumbled
  • 2 tbsp chives, chopped (optional)

Steps

  1. Set the 4 eggs in a saucepan and add cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
  4. Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
  5. While the eggs cook, lay the bacon in a cold skillet and set it over medium heat.
  6. Cook the bacon, turning a few times, until crisp.
  7. Drain the bacon on paper towels, then chop it into bite-size pieces.
  8. Shake the olive oil, vinegar, mustard, honey, garlic, salt and pepper together in a jar with the lid on until creamy.
  9. Peel the cooled eggs and cut each one into quarters.
  10. Spread the romaine on a large platter or divide it among 4 bowls.
  11. Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in rows across the lettuce.
  12. Sprinkle with chives, drizzle with some of the vinaigrette and pass the rest at the table.

Tip: For meal prep, store each topping in its own container and cut the avocado just before eating.

Tip: Use leftover grilled chicken or a rotisserie chicken to save time.

Storage: Store dressed salad no more than a few hours. Undressed toppings keep 3 days in the fridge; the vinaigrette keeps 1 week.

Make ahead: Cook the eggs, bacon and dressing up to 3 days ahead.

Estimated nutrition per serving: 700 calories · protein 39 g · carbohydrates 12 g · fiber 6 g · sugars 4 g · fat 56 g (saturated 15 g) · sodium 780 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.