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Cobb salad on a square platter.

Cobb Salad

This Cobb salad is colorful, complex in flavor and texture, and a crowd-pleaser. Enjoy this easy and healthy recipe!
5 from 2 votes
Yield: 4 servings
Total Time:10 minutes

Ingredients
 

Dressing Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire sauce (Gluten-free option: look for gluten-free brand of this!)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salad Ingredients:

  • 8 cups mixed greens (sub: chopped Romaine or Green Leaf lettuce)
  • 1 cup grape tomatoes (cut in half)
  • 2 Instant Pot Hard Boiled Eggs (chopped)
  • 1 cup grated carrot
  • 2 cups cooked chicken, diced (Either use rotisserie chicken from the store or see chicken cooking methods in Cooking Notes.)
  • 1/2 pound thick-cut bacon (cooked and crumbled; try Baked Bacon)
  • 1 avocado (diced)
  • 4 ounces crumbled Gorgonzola cheese (sub: feta or shredded cheddar cheese)
  • Optional: 1 cup croutons (omit if making this gluten-free)

Instructions
 

  1. Make the Dressing: Combine all dressing ingredients in a jar with lid. Seal and shake. Refrigerate for up to two weeks or freeze for up to 3 months.
  2. Make the Salad: In a large bowl toss the greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a colorful array. Drizzle with the remaining dressing on top and serve.

Notes/Tips

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)
How to Cook Boneless, Skinless Chicken Breasts:
  • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
  • Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
  • Instant Pot: Place chicken and marinade in Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
  • Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.

Nutrition

Serving: 1 salad | Calories: 714 kcal (36%) | Carbohydrates: 16 g (5%) | Protein: 42 g (84%) | Fat: 54 g (83%) | Cholesterol: 211 mg (70%) | Sodium: 1003 mg (44%) | Fiber: 8 g (33%) | Sugar: 5 g (6%)
If you make this, please leave a review and rating letting us know how you liked this recipe!