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Chicken Cobb Salad

In possession of leftover chicken? Try tossing together a quick-and-easy Chicken Cobb Salad. And don't forget the bacon, because it's delicious.

Course Dinner, Lunch
Cuisine American
Keyword chicken cobb, cobb salad, paleo
Servings 2 people

Ingredients

  • Mixed greens
  • 2 leftover cooked chicken breasts – roasted rotisserie, poached, etc.
  • 3-4 vine-ripened tomatoes – cut into quarters or eighths
  • ½ red onion – thinly sliced
  • 1 avocado – cut into wedges
  • 4 hard-boiled eggs - peeled and cut into quarters
  • 4 strips bacon

For the Balsamic vinaigrette:

  • ¼ cup Extra Virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic – finely grated
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly-cracked black pepper

Instructions

  1. Add all vinaigrette ingredients in a small mixing bowl and whisk until emulsified. 

  2. Place bacon on a cold non-stick frying pan, set over med-high heat and cook until crispy (flip once). Transfer cooked bacon to a plate lined with paper towel to absorb excess grease.

  3. Arrange greens, tomatoes, onion, avocado, eggs and bacon on a large serving platter. Dress with vinaigrette and serve.

Recipe Notes

To take some of the edge off the onions, try rinsing them under some cold water.