The Best Chicken Cobb Salad

This Chicken Cobb Salad is packed with romaine, arugula, cherry tomatoes, cucumber, bacon, avocado, chicken breast, and hard boiled eggs! The honey balsamic vinaigrette is so delicious and makes the whole salad pop!

The Best Cobb Salad

Print Recipe Pin Recipe

Course: dairy free, Lunch, Main Course, Salad, Sides/ Salads

Keyword: dairy free, gluten free, grain free, high protein, low carb, paleo, refined sugar free, soy free

Servings: 4

Ingredients

salad:

• 2 heads romaine lettuce, chopped
• 2 cups arugula
• 1 cup cherry tomatoes, halved
• 3 persian cucumbers, sliced
• 1 ripe avocado, sliced
• 1 package uncured bacon
• 4 eggs
• 2 boneless skinless chicken breasts, sliced in half to create 4 thin breast pieces or 4 cups cooked diced chicken

honey balsamic dressing:

• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• salt and pepper, to taste

garnish:

• handful fresh chives, chopped

Instructions

Hard Boiled Eggs

• First make your hard boiled eggs by adding water halfway up the sides of a saucepan. Bring the water to a boil over high heat. Once the water is boiling, gently lower the eggs one by one into the boiling water with a slotted spoon.

  Cover and set a timer for 10 minutes. While the eggs are cooking, get a medium bowl and add a few handfuls of high and just enough cold water to submerge the ice cubes.

  Once the eggs are done, remove them from the pan with the same slotted spoon and directly into the ice bath. Let sit until cool, about 10 minutes.

Bacon + Eggs

• While the eggs are cooling, place the bacon in a large saute pan over medium low heat. Cook for about 4 minutes per side until browned on each side. Once browned, remove the bacon to a paper towel lined plate to catch excess grease.

  In the same pan with the bacon fat (pour out all bacon fat, leaving about 2 tablespoons in the pan), carefully add the chicken breasts, sliced in half to create 4 thin chicken cutlets, to the pan. Season with salt and pepper and cook for about 3-4 minutes per side depending on how large the pieces are. Remove from the pan and set aside to rest.

  Once the bacon is cooled, chop into 1/2 in slices.

  Once the eggs are cooled, gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell. Peel off the shell and cut each egg into fourths.

  Once the chicken is cooled, slice into 1/2 inch pieces or dice into 1/2 inch cubes.

Honey Balsamic Dressing

• In a small jar, add the balsamic vinegar, dijon mustard, honey, and extra virgin olive oil, salt and pepper. Add the lid on and shake until combined. Taste and adjust seasoning as needed!

Assemble

• In a large salad bowl, combine the romaine lettuce and arugula.

  Arrange the cherry tomatoes, cucumbers, avocado, bacon, hard-boiled eggs, and chicken breast on top of the lettuce mixture in rows or in a decorative pattern. Top with chives and drizzle with the vinaigrette before serving. Toss and enjoy!