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Chicken Cobb Salad

Chicken Cobb Salad with Crisp Bacon and Blue Cheese Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tbsp neutral oil
  • 6 slices thick-cut bacon
  • 4 large eggs
  • 1 head romaine lettuce
  • 1 ripe avocado
  • 1 cup cherry tomatoes
  • 1/3 cup crumbled blue cheese
  • 1/4 cup diced red onion
  • 1/4 cup crumbled blue cheese (for dressing)
  • 1/4 cup sour cream
  • 3 tbsp mayonnaise
  • 3 tbsp buttermilk
  • 1 tbsp lemon juice
  • 1 small garlic clove, grated
  • 1/4 tsp salt

Method
 

  1. Season chicken with salt, pepper, and garlic powder. Sear in oil over medium-high heat for 6 to 7 minutes per side until 165°F. Rest 5 minutes, then slice.
  2. Cook bacon in a cold skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and crumble.
  3. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit 10 minutes. Cool, peel, and slice.
  4. Chop romaine, halve tomatoes, dice avocado, and dice red onion. Crumble the blue cheese.
  5. Layer romaine on a platter and arrange chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion over the top.
  6. Whisk together the dressing ingredients (1/4 cup blue cheese, sour cream, mayo, buttermilk, lemon juice, garlic, and 1/4 tsp salt) and drizzle over the salad or serve on the side.

Notes

The dressing can be made up to 3 days ahead and stored in the fridge; it thickens a bit as it sits, so thin it with a splash of buttermilk. Assemble the salad only when you are ready to eat, or keep the parts separate for meal prep bowls throughout the week.