When everyone reaches for another fresh, flavorful bite, you know lunch was a winner. This Classic Chicken Cobb Salad is packed with juicy grilled chicken, crisp lettuce, boiled eggs, creamy avocado, juicy tomatoes, crispy bacon, and crumbled cheese — all brought together for the perfect balance of savory, fresh, and satisfying flavors. It’s quick enough for busy weekdays, sturdy enough for meal prep, and light yet filling enough for a family dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 6 cups chopped romaine or mixed lettuce
- 3 hard-boiled eggs, peeled and diced
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 6 slices bacon, cooked until crisp and crumbled
- 1/2 cup crumbled blue cheese or feta
- Ranch, honey mustard, or creamy herb dressing, to serve
Instructions
- Season the chicken: Pat the chicken breasts dry, rub with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Grill: Grill over medium-high heat for 6–7 minutes per side until char-marked and cooked through (internal temperature 165°F / 74°C). Rest for 5 minutes, then slice thinly.
- Boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let stand 10 minutes. Cool, peel, and dice.
- Crisp the bacon: Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, and crumble.
- Build the base: Spread the chopped lettuce evenly across a large serving bowl or platter.
- Arrange the rows: Lay the sliced grilled chicken, diced eggs, avocado slices, cherry tomatoes, crumbled bacon, and cheese in neat rows over the lettuce.
- Dress and serve: Serve with your favorite ranch, honey mustard, or creamy herb dressing on the side and toss just before eating.
Pro tip: Slice the chicken against the grain and arrange it in rows while it’s still slightly warm — it stays juicier and looks restaurant-perfect. For meal prep, keep the dressing separate and add the avocado just before serving so it stays bright green.
Estimated nutrition per serving: 440 kcal, 36g protein, 12g carbohydrates, 28g fat.
