Chicken Cobb Salad Recipe

Introduction

Chicken Cobb Salad is a vibrant and satisfying dish that combines crispy bacon, tender chicken, fresh vegetables, and bold blue cheese. Perfect for a hearty lunch or light dinner, this salad is bursting with flavors and textures that will keep you coming back for more.

Ingredients

• 8 slices bacon (cooked until crispy)
• 4 eggs (hard-boiled)
• 2 chicken breasts (from rotisserie or cooked)
• 1 head iceberg lettuce (cut into wedges)
• 1 cup cherry tomatoes (halved)
• 3 Persian cucumbers (chopped)
• 3 ounces Stilton blue cheese (crumbled)
• 1 ½ medium avocado (sliced)
• 1 bunch radishes (quartered)
• 4 pepperoncini (sliced)
• ½ cup pickled red onions
• 2 sprigs dill (torn)
• 2 sprigs tarragon (torn)
• 1 teaspoon flaky sea salt (for serving)
• 3 tablespoons sour cream (or Greek yogurt)
• ¼ cup mayonnaise
• 2 tablespoons buttermilk
• 2 teaspoons lemon juice
• 4 tablespoons pickled red onions (finely chopped)
• 4 tablespoons dill (finely chopped)
• 4 tablespoons tarragon (finely chopped)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Instructions

1. Step 1: In a bowl, combine sour cream (or Greek yogurt), mayonnaise, buttermilk, lemon juice, finely chopped pickled red onions, dill, tarragon, garlic powder, and kosher salt. Mix well to create the dressing and set it aside.
2. Step 2: Cut bacon into 1-inch pieces. Cook on medium heat until crispy, then transfer to a paper towel-lined plate to drain excess fat.
3. Step 3: Hard-boil the eggs by placing them in boiling water for 10 minutes. Cool, peel, and quarter them.
4. Step 4: Slice the cooked chicken breasts into bite-sized pieces.
5. Step 5: Cut the iceberg lettuce into halves, then each half into 5 wedges. Arrange the wedges on a large platter. Prepare the cherry tomatoes, Persian cucumbers, radishes, pepperoncini, and avocado by chopping or slicing as described.
6. Step 6: Drizzle some of the dressing over the lettuce wedges. Top with sliced chicken, then carefully arrange the cherry tomatoes, cucumbers, radishes, pickled red onions, bacon, pepperoncini, avocado slices, and crumbled blue cheese.
7. Step 7: Drizzle additional dressing over the assembled salad, then sprinkle torn dill and tarragon on top. Finish with flaky sea salt. Serve with extra dressing on the side and enjoy.

Tips & Variations

• Use leftover rotisserie chicken or grilled chicken breasts for extra flavor and convenience.
• Substitute Stilton blue cheese with Gorgonzola or feta if preferred.
• For a lighter dressing, swap mayonnaise for additional Greek yogurt.
• Add crunchy nuts like walnuts or pecans for extra texture.
• Serve the salad chilled or at room temperature depending on preference.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 2 days for optimal freshness. Reheat is not recommended for the salad; simply toss gently before serving if the dressing has settled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most components in advance, but keep the dressing and salad assembly separate until serving to prevent sogginess.

What can I use if I don’t have pepperoncini?

You can substitute pepperoncini with mild banana peppers or pickled jalapeños for a similar tangy, slightly spicy flavor.

Chicken Cobb Salad Recipe

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★★★★★

4.6 from 68 reviews

A hearty and colorful Chicken Cobb Salad featuring crispy bacon, hard-boiled eggs, rotisserie chicken, fresh vegetables, and a creamy herbed dressing. Perfect for a refreshing lunch or light dinner, this salad combines crunchy, creamy, and tangy elements for a satisfying meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 8 slices bacon (cooked until crispy)
• 4 eggs (hard-boiled)
• 2 chicken breasts (from rotisserie or cooked)
• 1 head iceberg lettuce (cut into wedges)
• 1 cup cherry tomatoes (halved)
• 3 Persian cucumbers (chopped)
• 3 ounces Stilton blue cheese (crumbled)
• 1 ½ medium avocado (sliced)
• 1 bunch radishes (quartered)
• 4 pepperoncini (sliced)
• ½ cup pickled red onions
• 2 sprigs dill (torn)
• 2 sprigs tarragon (torn)
• 1 teaspoon flaky sea salt (for serving)

Dressing

• 3 tablespoons sour cream (or Greek yogurt)
• ¼ cup mayonnaise
• 2 tablespoons buttermilk
• 2 teaspoons lemon juice
• 4 tablespoons pickled red onions (finely chopped)
• 4 tablespoons dill (finely chopped)
• 4 tablespoons tarragon (finely chopped)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Instructions

1. Prepare the Dressing: In a bowl, combine sour cream, mayonnaise, buttermilk, lemon juice, finely chopped pickled red onions, dill, tarragon, garlic powder, and kosher salt. Mix thoroughly until smooth and set aside to let the flavors meld.
2. Cook the Bacon: Cut bacon slices into 1-inch pieces. In a skillet over medium heat, cook the bacon pieces until crispy, about 6-8 minutes, turning as needed. Remove with a slotted spoon onto a paper towel-lined plate to drain excess fat.
3. Hard-Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs, cool under cold water, peel, and quarter them.
4. Prepare the Chicken: Slice the rotisserie chicken breasts into bite-sized pieces.
5. Prepare the Vegetables: Cut the iceberg lettuce in half, then slice each half into 5 wedges and arrange on a large platter. Halve the cherry tomatoes, chop Persian cucumbers, quarter radishes, slice pepperoncini, and slice avocado.
6. Assemble the Salad: Drizzle some dressing over the lettuce wedges. Top evenly with sliced chicken, cherry tomatoes, cucumbers, radishes, avocado slices, pickled red onions, crispy bacon, pepperoncini, and blue cheese crumbles. Drizzle additional dressing on top.
7. Garnish and Serve: Sprinkle torn dill and tarragon over the salad. Finish with a light sprinkle of flaky sea salt. Serve with extra dressing on the side and enjoy immediately.

Notes

• Use rotisserie chicken for convenience or cook your own chicken breast as preferred.
• For a tangier dressing, add an extra teaspoon of lemon juice.
• If Stilton blue cheese is not available, substitute with any creamy blue cheese variety.
• Ensure bacon is crispy for best texture contrasts in the salad.
• Dressing can be made a few hours ahead and refrigerated to enhance flavor.

Keywords: Chicken Cobb Salad, Cobb Salad, Healthy Salad, Chicken Salad, Blue Cheese Salad, Bacon Salad