This Chicken Cobb Salad combines classic ingredients: crisp romaine lettuce, thick-cut bacon, hard-boiled eggs, ripe tomatoes, sweet red onion and oven-baked crispy chicken.
Finish the salad with a simple homemade balsamic vinaigrette and a sprinkle of bleu cheese if you like. This combination delivers bright flavors and satisfying texture every time.
Chicken salads are a go-to for me. I also enjoy buffalo chicken salad, chicken macaroni salad, and chopped chicken salad with sesame dressing. This Cobb is full of fresh produce and protein, making it ideal for a hearty lunch or light dinner.
It’s a perfect summer salad when you want something cool, crisp, and full of flavor. The creamy eggs, crunchy romaine, and juicy tomatoes balance beautifully with the crispy chicken.
Serve the salad on its own or alongside crusty bread and a refreshing beverage for a complete meal.
Why this recipe works
- Can be prepared ahead (keep dressing separate)
- Uses fresh, seasonal produce
- Packed with protein for a filling meal
- Great for warm-weather meal prep
- Easy to customize with different proteins or dressings
Ingredients
For full ingredient amounts and the complete recipe, see the recipe card below at the bottom of the post.
- Chicken: Crispy cornflake-breaded chicken is recommended, but grilled, roasted, or leftover chicken works well.
- Lettuce: Romaine for crisp texture and structure.
- Tomatoes: Cherry or Roma tomatoes, ripe and juicy.
- Eggs: Hard-boiled or slightly jammy yolks, to your preference.
- Bacon: Thick-cut bacon adds smoky crunch.
- Red onion: Adds color and a mild bite; green onions or shallots are alternatives.
- Avocado: Use ripe avocado—gently yielding to pressure and green under the stem.
- Dressing: Balsamic vinaigrette made from balsamic vinegar, olive oil, Dijon mustard, honey, garlic powder, salt, pepper and optional chili flakes.
Step by Step Directions
For the full, detailed instructions see the recipe card at the bottom of the post.
- Prepare the dressing: whisk or shake together the vinaigrette ingredients until emulsified.
- Cook the chicken: bread the chicken in crushed cornflakes and bake until golden and cooked through (full oven method in the recipe card).
- Arrange the salad: spread chopped romaine on a platter and top with red onion, hard-boiled eggs, cherry tomatoes, avocado, and bleu cheese if using.
- Slice the chicken, place on top, season to taste, drizzle with vinaigrette and serve.
Expert Tips and Variations
- If you prefer a creamy dressing, use Caesar, ranch, or honey mustard instead of balsamic vinaigrette.
- Swap the cornflake chicken for grilled chicken, rotisserie chicken, or any cooked chicken you have on hand.
- Try different proteins: grilled steak, shrimp, ham, or salmon are all good alternatives.
- Wash lettuce thoroughly in a salad spinner for crisp, dry greens.
- Mix greens for variety: baby lettuces, spinach, watercress, or spring mix work well.
- Add croutons for extra crunch.
- Feel free to include seasonal ingredients like cucumber, radish, or summer corn.
- Replace bacon with pancetta for a different flavor profile.
- Make the dressing ahead—stored in the fridge it will keep several days.
- Prep the salad components in advance, keeping the dressing separate and adding avocado just before serving.
FAQ
What is the best way to make hard boiled eggs?
Instant Pot method: add 1 cup water and a trivet, arrange 6–12 eggs on the trivet, cook on high pressure for 5 minutes, natural release 5 minutes, then transfer to an ice bath for 5 minutes. Stove method: gently lower eggs into boiling water and simmer 7–8 minutes for jammy yolks or 10 minutes for hard-boiled, then cool in ice water.
What’s the difference between a Cobb salad and a chef’s salad?
A Cobb salad typically includes lettuce, tomato, bacon, avocado, hard-boiled eggs, onion and bleu cheese. A chef’s salad is often simpler, featuring ingredients like cucumber, carrots, ham, and cheddar cheese.
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Chicken Cobb Salad
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Ingredients
For the crispy chicken
- 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
- 3 cups cornflakes
- 1/2 cup Parmesan cheese, finely grated
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Black pepper, to taste
- 1/4 cup all-purpose flour
- 2 eggs, whisked
For the dressing
- 1/4 cup olive oil
- 1–2 Tbsp Dijon mustard
- 1–2 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1/4 tsp garlic powder
- Salt, pepper, and chili flakes to taste
For the salad
- 8–10 cups romaine lettuce, washed and chopped
- 4 hard-boiled eggs, halved or quartered
- 8 slices thick-cut bacon, cooked and chopped
- 1 cup cherry tomatoes, halved
- 1/2 large red onion, diced
- 1 large avocado, sliced or cubed
- 1/2 cup bleu cheese, crumbled (optional)
Instructions
- Make the crispy chicken: Preheat oven to 425°F. Line a baking sheet with parchment and place a greased cooling rack on top. Slice chicken breasts in half and pound to about 1/2-inch thickness.
- In a large bag, combine cornflakes, Parmesan, and seasonings; crush to fine crumbs. Prepare three shallow bowls: cornflake mixture, flour, and beaten eggs.
- Dredge chicken in flour, shake off excess, dip in egg, then coat with the cornflake mixture. Place on the prepared sheet and bake 15–20 minutes until crispy and internal temperature reaches 165°F. Slice into strips.
- Make the dressing: Whisk or shake together olive oil, Dijon, honey, balsamic, garlic powder, salt, pepper and chili flakes. Taste and adjust seasoning.
- Assemble: On a large platter, arrange lettuce, eggs, bacon, cherry tomatoes, red onion, avocado and bleu cheese. Top with sliced chicken, drizzle with dressing, season with salt and pepper, and serve.
Notes
- If you prefer, use any cooked diced chicken or rotisserie chicken instead of the cornflake-crusted version.
- Storage: Store components separately with dressing on the side and add avocado just before serving. Prepped ingredients will keep in the fridge for up to 3 days.
Nutritional information is an estimate and for guidance only; ingredient variations can affect accuracy.