If you are looking for a salad that is as hearty as a meal yet fresh and vibrant enough to satisfy your cravings, look no further than the Best Cobb Salad Recipe with Chicken and Bacon Recipe. This salad perfectly balances crispy bacon, tender chicken, creamy avocado, tangy blue cheese, and fresh greens, all brought together with a luscious homemade honey mustard dressing. It’s an explosion of flavors and textures with every bite, making it a timeless favorite that’s perfect for lunch, dinner, or entertaining friends. Trust me, once you try this recipe, it will become your go-to salad for any occasion.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients. Each component plays a vital role—whether it’s the crispness of the bacon, the creaminess of the avocado, or the bright tang from the dressing. Gather these fresh ingredients to create that perfect medley of colors, flavors, and textures that make this salad unforgettable.
- 9 eggs: Older eggs are best for easy peeling and create perfect hard-boiled eggs.
- 2 heads romaine or iceberg lettuce: Washed, dried, and chopped to form a crisp salad base.
- 1 bunch watercress (or Spring Mix salad): Adds a peppery bite and beautiful green contrast.
- 1 bunch green onions: Chopped to infuse a mild onion flavor evenly throughout the greens.
- 6 tomatoes: Sliced or chopped, providing juicy sweetness and bright color.
- 6 ounces Roquefort cheese (or gorgonzola or blue cheese): Crumbled for creamy, sharp flavor bursts.
- 1 pound bacon: Cooked until crisp for irresistible smoky crunch.
- 1 pound chicken breast (or tenders): Seasoned and seared for juicy, flavorful protein.
- 1 teaspoon kosher salt: For seasoning chicken and enhancing flavors.
- 1/2 teaspoon pepper: Adds a subtle heat to the chicken.
- 1/4 teaspoon smoked paprika: Gives a smoky depth to the chicken seasoning.
- 1 tablespoon olive oil: Used for searing the chicken perfectly.
- 1 tablespoon butter: Added during chicken cooking for richness and browning.
- 3 avocados: Sliced or chopped for creamy texture and richness.
- 1/3 cup mayonnaise: Base for the honey mustard dressing.
- 1/3 cup Dijon mustard: Or yellow mustard, or a combo—adds tang and spice to the dressing.
- 1/4 cup honey: Balances the dressing with natural sweetness.
- 1/4 cup lemon juice: Freshly squeezed lemon juice brightens the dressing’s flavor.
- 1 clove garlic: Adds a subtle pungency to the dressing.
How to Make Best Cobb Salad Recipe with Chicken and Bacon Recipe
Step 1: Perfect Hard-Boiled Eggs
Start by boiling the eggs using older eggs, which peel easily and hold up better for slicing. I prefer steaming them for about 11 minutes—this method makes peeling a breeze. Immediately transfer the eggs to an ice bath to halt cooking, then peel and slice or halve them. Sprinkling with a bit of salt and pepper enhances their flavor for the salad.
Step 2: Prepare the Honey Mustard Dressing
While you can always grab store-bought dressing, making your own honey mustard adds a fresh vibrancy and tailored sweetness. Just blend mayonnaise, Dijon mustard, honey, lemon juice, garlic, salt, and pepper until smooth. This dressing balances the savory bacon and chicken beautifully, tying all the salad components together.
Step 3: Cook and Crisp the Bacon
I highly recommend baking your bacon until it’s perfectly crispy. This process frees your hands for other prep and ensures even cooking. Once crispy, chop into bite-sized pieces and keep warm. That smoky crunch brings addictive flavor in every forkful.
Step 4: Prep Your Greens and Veggies
Wash and dry your lettuce thoroughly—using a salad spinner is a game-changer here. Toss in watercress or spring mix for a lovely peppery undertone. Chop your green onions and mix them with the greens to infuse gentle onion sweetness throughout the salad base. Then slice or chop your juicy tomatoes for a splash of color and freshness.
Step 5: Season and Sear the Chicken
Slice chicken breasts into thin cutlets for even cooking. Pat dry to help the seasoning stick, then rub with a savory mix of kosher salt, pepper, and smoked paprika. Sear the chicken in hot olive oil until golden on one side, then flip, add butter, and cook until it reaches juicy perfection at 160 degrees Fahrenheit. After resting for a few minutes, slice or chop for the salad.
Step 6: Final Assembly
Just before serving, slice your avocados to prevent browning. Arrange all ingredients—eggs, tomatoes, cheese, bacon, chicken, avocado, and greens—either beautifully layered on a platter or in separate bowls to let guests build their own masterpiece. Drizzle generously with the honey mustard dressing and enjoy the vibrant, hearty meal you’ve created.
How to Serve Best Cobb Salad Recipe with Chicken and Bacon Recipe
Garnishes
Sprinkle freshly cracked black pepper or a handful of chopped fresh herbs like parsley or chives over the top to amplify the flavors and add a pop of green. A few extra crumbles of blue cheese or a drizzle of balsamic glaze can also elevate the presentation and taste.
Side Dishes
This salad holds its own as a complete meal, but pairing it with crusty garlic bread or a warm bowl of soup makes for a delightful combo. Light sides like grilled asparagus or roasted sweet potatoes keep the meal balanced without overwhelming the palate.
Creative Ways to Present
For a stunning visual impact, serve this Cobb salad on a large wooden board or colorful ceramic platter, arranging each ingredient in rows or wedges as traditionally done in classic Cobb style. Alternatively, individual mason jar salads are perfect for picnics or packed lunches, separating dressing at the bottom to keep everything crisp.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge, but store the dressing separately to maintain the crispness of your salad ingredients. The salad components can last up to 2 days refrigerated, but fresh avocado should be added just before serving to avoid browning.
Freezing
Freezing is not recommended for this salad because of the fresh vegetables and creamy dressing, which can lose their texture and separation when thawed.
Reheating
The chicken and bacon can be reheated gently in a skillet or microwave before adding to fresh greens. Avoid reheating the entire salad to preserve the crisp vegetables and creamy dressing texture.
FAQs
Can I use other types of cheese in the Best Cobb Salad Recipe with Chicken and Bacon Recipe?
Absolutely! Roquefort is traditional and adds a bold flavor, but you can substitute with gorgonzola or any blue cheese you prefer. Feta or goat cheese can be interesting alternatives for a milder, creamy tang.
Is there a way to make this salad vegetarian?
To make it vegetarian, skip the chicken and bacon. You can add roasted chickpeas or grilled tofu for protein and smoky flavor, and use a vegetarian-friendly dressing to keep it delicious and satisfying.
Can I prepare the Best Cobb Salad Recipe with Chicken and Bacon Recipe ahead of time?
Yes, you can prep most components a day in advance, but keep the avocado sliced fresh just before serving. Store dressings in separate containers for best results. This way, the salad stays crisp and vibrant when ready to enjoy.
What kind of lettuce works best in this salad?
Traditional Cobb salad uses romaine or iceberg for their crunch. Adding watercress or spring mix introduces a peppery freshness, but you can experiment with butter lettuce or even baby kale, depending on your texture preference.
Can I use leftover cooked chicken for this recipe?
Yes! Leftover cooked chicken is a great time-saver. Just warm it gently before adding it to your salad for that fresh, savory touch without the extra cooking time.
Final Thoughts
This Best Cobb Salad Recipe with Chicken and Bacon Recipe is truly one of those dishes that feel both indulgent and wholesome. It’s packed with textures and flavors that keep every bite exciting, and it’s incredibly versatile for any meal. I hope you enjoy making and sharing it with friends and family as much as I do. Give it a try soon—you’ll be surprised how quickly it becomes a staple in your recipe rotation!
Print
Best Cobb Salad Recipe with Chicken and Bacon Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Best Cobb Salad Recipe features a hearty combination of chicken, bacon, fresh vegetables, eggs, and creamy blue cheese, all brought together by a flavorful honey mustard dressing. Perfect for a satisfying lunch or dinner, this salad combines crispy seared chicken breasts, perfectly cooked bacon, and vibrant fresh greens to create a classic American dish with a delicious homemade twist.
Ingredients
Eggs
- 9 eggs (older eggs are best for easier peeling)
Greens and Vegetables
- 2 heads romaine or iceberg lettuce (cleaned, dried, and chopped)
- 1 bunch watercress (or Spring Mix salad)
- 1 bunch green onions (chopped)
- 6 tomatoes (sliced or chopped)
- 3 avocados (sliced or chopped)
Cheese
- 6 ounces Roquefort cheese (or gorgonzola or blue cheese)
Meats
- 1 pound bacon (cooked until crisp)
- 1 pound chicken breast or chicken tenders
Seasonings for Chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
Fats and Oils
- 1 tablespoon olive oil (for searing chicken)
- 1 tablespoon butter (for searing chicken)
Honey Mustard Dressing
- 1/3 cup mayonnaise
- 1/3 cup Dijon mustard (or yellow mustard, or a combo of both)
- 1/4 cup honey
- 1/4 cup lemon juice (from 1 large lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 clove garlic
Instructions
- Cook the eggs. Start by steaming or boiling the eggs for optimal peelability. Steam eggs over boiling water for 11 minutes covered, or boil, then remove from heat, cover, and let sit for 8 minutes. Immediately transfer eggs to an ice bath to halt cooking. Once cooled, peel and slice or halve the eggs. Season lightly with salt and pepper.
- Make the honey mustard dressing. Combine mayonnaise, Dijon mustard, honey, lemon juice, kosher salt, pepper, and garlic in a blender. Pulse until smooth to create about 1 cup of dressing.
- Cook the bacon. For best results, bake bacon until crisp, then chop into bite-sized pieces and keep warm. Alternatively, fry chopped bacon in a skillet over medium heat until crisp, 5-10 minutes, then drain on paper towels.
- Prep the greens and vegetables. Rinse and thoroughly dry romaine or iceberg lettuce along with watercress or spring mix. Add the greens to a large serving bowl. Chop and add green onions evenly into the lettuce. Slice or chop tomatoes and set aside. Crumble Roquefort or blue cheese and set aside separately.
- Prepare the chicken. Slice each chicken breast or tender horizontally into thin cutlets. Pat dry with paper towels. Season both sides with a mixture of kosher salt, pepper, and smoked paprika.
- Sear the chicken. Heat a 12-inch skillet over medium-high heat for at least 3 minutes. Add olive oil, swirl to coat. Arrange chicken slices in the pan without crowding and do not move them to ensure a good sear. Cook for 3-4 minutes on the first side until ready to flip (should release easily). Flip chicken using tongs, add butter, and swirl to melt. Cook for an additional 2 minutes until golden brown and internal temperature reaches 160°F. Remove chicken, cover, and allow to rest before slicing or chopping.
- Chop or slice the avocados. Just before serving, prepare the avocados to prevent browning.
- Assemble the salad. Arrange all prepared ingredients except lettuce on a large platter or serve in separate bowls: eggs, tomatoes, cheese, bacon, chicken, avocado, and green onions if kept separate. Guests can build their own salads beginning with lettuce, then layering on toppings. Drizzle with homemade honey mustard dressing or recommended red wine vinaigrette.
Notes
- To make a Red Wine Vinaigrette dressing: whisk together 1/4 cup red wine vinegar, 3/4 cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste.
- Use older eggs for easier peeling or try steaming the eggs instead of boiling for best results.
- Baking bacon is recommended for even crispiness and less mess.
- Patting the chicken dry and not moving it during searing allows for a perfect golden crust.
- Rest cooked chicken for 5-10 minutes to retain juices before slicing.
- Use a salad spinner to thoroughly dry greens for better dressing adherence and crispness.
- Store leftover dressing refrigerated for up to one week.
