Chicken Cobb Salad

A fresh take on the classic, this Chicken Cobb Salad is loaded with protein, crisp greens, creamy avocado, and bold flavors for a quick and satisfying lunch or dinner.

Shared notes will appear here.

Soups, Salads & Bowls

American

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Chicken Cobb Salad made with grilled chicken, romaine, spinach, avocado, eggs, turkey bacon, blue cheese, and ranch dressing.

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Ingredients:

For the Chicken

2 chicken breasts, about 1 pound, boneless and skinless
1 tbsp olive oil
1 tsp paprika
1 garlic clove, minced
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the Salad

6 cups romaine lettuce, chopped
2 cups baby spinach
2 hard-boiled eggs, quartered
1 cup cherry tomatoes, halved
1 ripe avocado, diced
3 slices turkey bacon, cooked until crispy and chopped
½ cup blue cheese, crumbled
Freshly cracked black pepper

Dressing

¼–⅓ cup ranch dressing, preferably yogurt-based

Method:

Start Cooking

Season the chicken

Pat the chicken dry. Rub with the olive oil, paprika, garlic, onion powder, oregano, salt, and pepper.

Cook the chicken

Heat a skillet over medium-high heat. Cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.
Alternatively, bake the chicken in a 400°F oven for 20–25 minutes, or until the internal temperature reaches 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Prepare the salad

Place the chopped romaine and baby spinach in a large serving bowl. Season lightly with a pinch of salt and a few cracks of black pepper.

Assemble

Arrange the sliced chicken, eggs, tomatoes, avocado, blue cheese, and turkey bacon over the greens.

Dress and serve

Drizzle with the ranch dressing, or serve it on the side. Finish with freshly cracked black pepper and serve immediately. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen

A homemade yogurt ranch adds extra protein while keeping the dressing light and creamy. Use your favorite recipe or try Nava Homemade Ranch Dressing.
Let the cooked chicken rest before slicing to keep it juicy.
Cook the turkey bacon until crisp for the best texture.
Assemble just before serving to keep the lettuce fresh and the avocado from browning.
Store the lettuce, chicken, toppings, and dressing separately for up to 3 days. Dice the avocado just before serving for the freshest flavor and color.
Traditionally, a Cobb salad is arranged with each ingredient in its own row. I love a more relaxed presentation, but either way, every bite is just as delicious.

Make it yours

Swap the blue cheese for feta, goat cheese, or shredded sharp cheddar if you prefer a milder flavor.
Add a handful of toasted pecans, walnuts, or sliced almonds for extra crunch.
Toss in pickled red onions for a bright, tangy bite.
Mix romaine with baby spinach or spring greens for extra color and nutrients.
Add sliced cucumber, radishes, or roasted corn for even more vegetables.
Make it vegetarian by skipping the turkey bacon and adding roasted chickpeas.

At the table

Serve this Cobb salad with warm crusty bread, garlic toast, soup, or fresh fruit for a complete meal.
It’s also perfect for meal prep, potlucks, or a light yet filling weeknight dinner.

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FROM THE PANTRY

Cobb Salad

WHY WE LOVE IT

The Cobb salad delivers a perfect balance of smoky, creamy, and crisp textures in every single bite. Its high protein content from chicken, eggs, and bacon makes it a genuinely filling main course rather than a simple side dish.

A LITTLE STORY

Owner Bob Cobb invented the salad late at night in 1937 at Hollywood’s famous Brown Derby restaurant. He tossed together random refrigerator scraps for a midnight snack, creating an instant culinary icon that movie stars quickly popularized worldwide.

DID YOU KNOW?

An easy way to remember the classic ingredients is through the clever acronym “EAT COBB” (Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese).

The original recipe specifically featured a mix of four distinct salad greens tossed with a signature French-style red wine vinaigrette.