Chicken Cobb Salad {with Homemade Vinaigrette}

Chicken Cobb salad in a wooden bowl with text overlay.

5 from 2 votes

Chicken Cobb Salad {with Homemade Vinaigrette}

This classic Chicken Cobb Salad recipe is loaded with juicy chicken, crispy bacon, fresh vegetables and a simple homemade dressing. It's a quick and satisfying meal that's ready in just 20 minutes, perfect for a light lunch or weeknight dinner.

Prep Time20

Total Time20

Course: Main Dish, Main Dish Salad

Cuisine: American

Servings: people

Calories: 621kcal

Author: Lori

Equipment

Ingredients

For the Salad

6-8 cups lettuce - romaine, leaf, endive or your favorite rinsed, dried & chopped
2-3 cooked boneless skinless chicken breasts sliced (try my Italian grilled chicken recipe)
8 ounces cherry tomatoes rinsed and sliced in half (or quarters if large)
1 small red onion sliced thinly
1 large avocado sliced
4 large eggs hard boiled, rough chopped
4 slices bacon cooked and chopped
¾ cup blue cheese crumbles
chives or parsley for garnish, optional

For the Vinaigrette Dressing

⅓ cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
½ teaspoon dried oregano
½ cup olive oil
salt and black pepper to taste

Instructions

How to Make the Homemade Dressing

In a small bowl, combine all the dressing ingredients except the olive oil. Blend with a whisk or immersion blender until combined.
⅓ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon dried oregano
Slowly drizzle in olive oil, blending until dressing comes together. Give it a taste and add salt and pepper if desired.
½ cup olive oil, salt and black pepper

How to Make the Salad

Layer the lettuce on a large serving platter or bowl.
6-8 cups lettuce - romaine, leaf, endive or your favorite
Arrange the chicken, tomatoes, onion, avocado, eggs, bacon and blue cheese in decorative rows on top of the lettuce.
2-3 cooked boneless skinless chicken breasts , 8 ounces cherry tomatoes, 1 small red onion, 1 large avocado, 4 large eggs, 4 slices bacon, ¾ cup blue cheese crumbles, chives or parsley
Serve with the vinaigrette dressing.

Notes

Chicken options: This recipe typically uses grilled chicken but feel free to use baked, broiled or air fried if preferred. You can also use rotisserie chicken to save a little prep time.
Make Ahead: If preparing a day ahead of time, store the ingredients separately in the refrigerator. Assemble as directed right before serving.
Serving tip: I serve the dressing on the side, to keep the colorful rows of ingredients intact.
This salad is best eaten freshly made. If you anticipate leftovers, don't add the dressing to that portion. Store the undressed salad in the refrigerator for 1-2 days.
This recipe makes 4 good-sized servings but could easily stretch to serve 6.

Nutrition