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Cobb salad with sliced grilled chicken, crumbled blue cheese, chopped hard boiled eggs, cherry tomatoes, crumbled bacon and sliced red onion on chopped lettuce in a blue bowl on a blue background.

Cobb Salad with Grilled Chicken

tomato, hard-boiled egg, bacon, blue cheese

STARS

This classically delicious salad has all the traditional fare: juicy grilled chicken, tomatoes, hard-boiled eggs, pan-fried bacon, blue cheese, and red onions, tossed together with romaine lettuce and spring greens.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  15 minutes
Ingredients

Chicken

  • ½ teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 bay leaf 
  • 1 teaspoon peppercorns
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 tablespoons water 
  • 1 garlic clove, minced
  • 4 medium (about 4oz/113 each) boneless, skinless chicken breasts
  • 1½ teaspoons olive oil 

Oregano Red Wine Vinaigrette

  • ¼ cup olive oil 
  • 3 tablespoons red wine vinegar
  • 1 shallot, minced
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Salad

  • 4 slices bacon, diced
  • 2 cups shredded romaine lettuce
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 4 hard-boiled eggs, diced
  • 1/4 cup crumbled blue cheese
  • 1 medium red onion, thinly sliced
Directions
1
Combine all marinade ingredients except the olive oil in a large pan and bring to a boil; reduce the heat and simmer for 2 to 3 minutes. Remove from the heat and let cool to a room temperature. 
2
Place the chicken breasts into a lidded container and pour the cooled marinade on top. Cover with the lid and refrigerate for 30 minutes to 2 hours. 
3
Preheat the oven to 350°F and heat a heavy-duty grill pan on medium-high heat for about 5 minutes.  
4
Pat-dry the marinated chicken breasts with paper towels and brush with the oil; place in the hot pan and grill for about 2 minutes per side to sear.
5
Add a couple of ice cubes to the pan and place in the oven. Roast the breasts for 15 to 18 minutes, or until cooked through and the internal temperature reaches 165°F. 
6
Transfer the cooked chicken to a cutting board and tent loosely with aluminum foil; let rest for 5 to 10 minutes before slicing.  
7
To make the bacon, heat a skillet over a medium-high heat with the diced bacon, cooking until crisp. Drain on a paper towel-lined plate.  
8
Blend together all of the vinaigrette ingredients in a blender or with a whisk until emulsified and season to taste. 
9
Toss the romaine and spring mix in a large bowl and divide between 4 salad bowls. Arrange the chicken slices, cherry tomatoes, eggs, blue cheese, onion, and bacon on top and serve with the dressing on the side.y

Cobb Salad with Grilled Chicken

tomato, hard-boiled egg, bacon, blue cheese

STARS

This classically delicious salad has all the traditional fare: juicy grilled chicken, tomatoes, hard-boiled eggs, pan-fried bacon, blue cheese, and red onions, tossed together with romaine lettuce and spring greens.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  15 minutes
Servings:  4

Ingredients

Chicken

  • ½ teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 bay leaf 
  • 1 teaspoon peppercorns
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 tablespoons water 
  • 1 garlic clove, minced
  • 4 medium (about 4oz/113 each) boneless, skinless chicken breasts
  • 1½ teaspoons olive oil 

Oregano Red Wine Vinaigrette

  • ¼ cup olive oil 
  • 3 tablespoons red wine vinegar
  • 1 shallot, minced
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Salad

  • 4 slices bacon, diced
  • 2 cups shredded romaine lettuce
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 4 hard-boiled eggs, diced
  • 1/4 cup crumbled blue cheese
  • 1 medium red onion, thinly sliced

Directions

1
Combine all marinade ingredients except the olive oil in a large pan and bring to a boil; reduce the heat and simmer for 2 to 3 minutes. Remove from the heat and let cool to a room temperature. 
2
Place the chicken breasts into a lidded container and pour the cooled marinade on top. Cover with the lid and refrigerate for 30 minutes to 2 hours. 
3
Preheat the oven to 350°F and heat a heavy-duty grill pan on medium-high heat for about 5 minutes.  
4
Pat-dry the marinated chicken breasts with paper towels and brush with the oil; place in the hot pan and grill for about 2 minutes per side to sear.
5
Add a couple of ice cubes to the pan and place in the oven. Roast the breasts for 15 to 18 minutes, or until cooked through and the internal temperature reaches 165°F. 
6
Transfer the cooked chicken to a cutting board and tent loosely with aluminum foil; let rest for 5 to 10 minutes before slicing.  
7
To make the bacon, heat a skillet over a medium-high heat with the diced bacon, cooking until crisp. Drain on a paper towel-lined plate.  
8
Blend together all of the vinaigrette ingredients in a blender or with a whisk until emulsified and season to taste. 
9
Toss the romaine and spring mix in a large bowl and divide between 4 salad bowls. Arrange the chicken slices, cherry tomatoes, eggs, blue cheese, onion, and bacon on top and serve with the dressing on the side.y