Classic Cobb Salad with Avocado & Chicken – The Ultimate Protein-Packed Main Dish

Classic Cobb Salad with Avocado & Chicken – The Ultimate Protein-Packed Main Dish

Ever stared into your fridge wondering how to turn random leftovers into something spectacular? This Cobb salad with avocado and chicken will become your go-to solution. Trust me – I’ve made this beauty countless times when I needed a proper meal but couldn’t face another boring sandwich.

KEY INFO

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4-6
Difficulty level: Easy
Dietary tags: Gluten-free, low-carb, high-protein, keto-friendly

EQUIPMENT NEEDED

• Large salad bowl or serving platter
• Chef’s knife and cutting board
• Medium skillet (for bacon)
• Saucepan (for eggs)
• Grill pan or regular skillet (for chicken)

Simple alternatives:
– Use rotisserie chicken instead of cooking your own
– Microwave bacon between paper towels if you’re in a rush
– Buy pre-hard boiled eggs from the store (no shame in that game!)

INGREDIENTS

For the salad:

• 1 lb (450g) boneless chicken breasts
• 6-8 strips thick-cut bacon
• 4 large eggs
• 2 ripe avocados, diced
• 8 cups (240g) chopped romaine lettuce
• 2 cups (300g) cherry tomatoes, halved
• ½ cup (75g) crumbled blue cheese (or feta for milder taste)
• 2 tablespoons fresh chives, chopped

For the dressing:

• ⅓ cup (80ml) olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and black pepper to taste

METHOD

1. Start the eggs first – they take longest. Bring water to boil, gently add eggs, cook for 10 minutes exactly. Transfer to ice water immediately.
2. Season chicken generously with salt, pepper, and any herbs you fancy. Heat your grill pan over medium-high heat.
3. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). You’ll know it’s done when juices run clear and meat springs back when pressed.
4. While chicken rests, cook bacon until golden and crispy – about 4-5 minutes per side. Drain on paper towels.
5. Make your dressing by whisking olive oil, vinegar, mustard, honey, and garlic until smooth. Taste and adjust seasoning.
6. Prep your vegetables. Dice avocados just before serving to prevent browning. Halve those tomatoes. Chop your lettuce if you haven’t already.
7. Slice the cooled chicken into strips. Crumble the bacon. Peel and quarter those eggs.
8. Arrange everything beautifully on your serving platter. I like to create neat rows – it’s Instagram-worthy and makes everyone feel fancy.
9. Drizzle dressing right before serving and toss gently.

CRUCIAL TIPS

• Let everything cool completely before assembling – warm ingredients will wilt your greens faster than you can say “soggy salad”
• Don’t overdress – start with half the dressing and add more as needed
• Ripe but firm avocados are your friend – too soft and they’ll turn to mush
• Cook bacon until properly crispy – nobody wants chewy bacon bits
• Season each component separately for maximum flavor impact

STORAGE & VARIATIONS

Storage: Keep components separate in the fridge for up to 3 days. Assemble just before eating.

Scaling: This recipe doubles beautifully for parties. Halve it for a romantic dinner for two.

Common mistakes to avoid:

• Assembling too far ahead (hello, brown avocado!)
• Underseasoning the chicken
• Using warm ingredients
• Drowning everything in dressing

Delicious variations:

• Vegetarian: Swap chicken and bacon for grilled halloumi and coconut bacon
• Mexican twist: Add corn, black beans, and cilantro-lime dressing
• Greek style: Use feta, olives, and oregano-heavy dressing
• Paleo: Skip the cheese and use homemade mayo-based dressing

I’ve served this Cobb salad at countless dinner parties, and it never fails to impress. There’s something about those neat rows of colorful ingredients that makes people think you’re a proper chef. Little do they know you just chopped stuff up and arranged it nicely!

The beauty of this recipe lies in its flexibility. Got leftover grilled chicken from last night? Perfect. Prefer turkey bacon? Go for it. Hate blue cheese with a passion? Feta works brilliantly.

This isn’t just a salad – it’s a complete meal that happens to be ridiculously healthy and satisfying. Your guests will leave feeling nourished, not like they just ate a bowl of sad lettuce.