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–+ servings

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: 4
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

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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Nutrition:

Calories: 471 kcal | Carbohydrates: 11 g | Protein: 37 g | Fat: 31 g | Saturated Fat: 8 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 13 g | Trans Fat: 0.01 g | Cholesterol: 193 mg | Sodium: 800 mg | Potassium: 1157 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 8353 IU | Vitamin C: 22 mg | Calcium: 170 mg | Iron: 3 mg
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