Crunchy, hearty salads are a favorite of mine to throw together in the summer. This Chicken Cobb Salad combines juicy grilled chicken, crispy bacon, creamy avocado, and a tangy honey balsamic vinaigrette. It’s a perfect make-ahead lunch or light dinner, loaded with flavor and protein. If you love fresh, colorful salads that actually fill you up, this one's for you.
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There’s just something so satisfying about the combo of juicy chicken, creamy avocado, crispy bacon, and that punchy homemade vinaigrette. It’s my go-to when I want something hearty but still feel-good, and it’s the kind of meal that keeps me full. Plus, it’s super customizable, so I can toss in whatever I have hanging out in the fridge. It’s my weekday lunch hero and a total dinner lifesaver. If you're in the mood for something a little more fruity and refreshing, my Chicken Strawberry Salad with Champagne Vinaigrette is another favorite.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Add-ins for extra crunch or color: Try sliced cucumbers, shredded carrots, radishes, or roasted chickpeas.
- Swap the protein: Use grilled shrimp, salmon, or air fryer rotisserie chicken instead of chicken breasts.
- Cheese options: Not a fan of feta or blue cheese? Try goat cheese, shredded cheddar, or skip it altogether for a dairy-free version.
- Greens alternatives: Use mixed greens, spinach, or kale.
- Dressing swaps: Balsamic vinaigrette is classic, but ranch, green goddess, or a white balsamic vinaigrette also work well.
Instructions
Step 1
Preheat a grill or cast-iron pan over medium heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill for 6–8 minutes per side, or until fully cooked. Let the chicken rest for 5 minutes before slicing.
Step 2
Whisk together the balsamic vinegar, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking until the dressing is smooth. Season with salt and pepper to taste.
Step 3
To assemble, layer the chopped romaine on a large platter or in individual bowls. Top with sliced grilled chicken, bacon, eggs, avocado, tomatoes, feta, and red onion.
Drizzle the salad with dressing just before serving, or serve the dressing on the side.
Sarah's Top Tips
- Let the chicken rest before you slice it so the juices redistribute, and the meat stays tender and flavorful.
- If you’re serving a crowd or making this ahead of time, wait to add the chicken and dressing until just before serving to keep everything fresh and prevent the greens from wilting.
- I recommend cooking bacon in the oven at 400 degrees for about 15-20 minutes for less mess!
Serving Suggestions
This Chicken Cobb Salad is perfect as a hearty lunch or light dinner. Serve it with warm, crusty bread or a side of pastina soup for a cozy combo. Try topping it with pan-seared shrimp or juicy chicken thighs instead of grilled chicken breasts.
Storage
For best results, store each ingredient in a separate airtight container in the fridge. This keeps the lettuce crisp, the toppings fresh, and the flavors from blending too early. Assemble the salad just before serving, and keep the dressing in its own jar or container to add right before eating. Leftover grilled chicken will keep for up to 4 days.
More Salad Recipes to Try
- Antipasto Tortellini Salad (Easy Summer Pasta Salad Recipe)20 Minutes
- Potato and Green Bean Salad25 Minutes
- Spinach and Arugula Salad5 Minutes
- White Balsamic Vinaigrette5 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Chicken Cobb Salad with Crispy Bacon & Honey Balsamic Vinaigrette
See the full post for extra tips and photos
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 6 cups chopped romaine lettuce
- 4 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, quartered
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta or blue cheese
- ¼ cup red onion, thinly sliced
Honey Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat grill or cast iron pan over medium heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Cook for 6-8 minutes per side, or until cooked through. I typically will cook on medium on the first side for 6 minutes, flip and cook for 2 minutes, then turn the heat to low to allow the chicken to cook through without drying out. Let rest for 5 minutes, then slice.2 boneless, 1 tablespoon olive oil, 1 teaspoon garlic powder, Salt and pepper to taste
- Whisk together balsamic vinegar, Dijon, and honey. Slowly pour in the olive oil while whisking until emulsified. Season with salt and pepper.¼ cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, ½ cup olive oil, Salt and black pepper to taste
- On a large platter or in individual bowls, layer the chopped romaine, grilled chicken, bacon, eggs, avocado, tomatoes, feta, and red onion.6 cups chopped romaine lettuce, 4 slices bacon, 3 hard-boiled eggs, 1 avocado, 1 cup cherry tomatoes, ½ cup crumbled feta or blue cheese, ¼ cup red onion
- Drizzle with dressing just before serving, or serve on the side.
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Sarah's Tips
- Let chicken rest before slicing to keep it juicy.
- Add chicken and dressing just before serving to prevent soggy greens.
- Bake bacon at 400°F for 20 minutes for easy cleanup and crispy results.
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