Chicken Cobb Salad


This American green salad is served as a main dish and is easily customizable


4 Servings


35 minutes



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Dijon mustard 

13 g

1 tbsp

Yellow onion, diced 

16 g 

2 tbsp

Lemon juice

60 g

60 mL / ¼ cup

Sugar, white

2 g

½ tsp 


2 g

½ tsp 

Black pepper, freshly ground 


¼ tsp 

Chicken, breasts, boneless and skinless  

450 g / 1 lb 

2 breasts


to taste


Black pepper, freshly ground

to taste


Neutral oil

15 g

15 mL / 1 tbsp 


180 g 

4 large eggs 


225 g / ½ lb 


Lettuce, torn (preferably romaine) 


1 head

Tomatoes, plum, quartered  


6 tomatoes

Cucumber, sliced 

135 g 

1 cup

Avocado, sliced 

150 g

1 avocado


  1. In a bowl, whisk together Dijon mustard, yellow onion, lemon juice, sugar, salt, and black pepper. Gradually whisk in olive oil until dressing is emulsified. Set aside.
  2. Season chicken with salt and black pepper. 
  3. In a large skillet, heat olive oil over medium-high heat. Cook chicken until seared on the first side, about 3 to 4 minutes, then flip. Cover with a lid to allow chicken to cook through, about another 8 minutes, or until it reaches an internal temperature of 75°C / 165°F. Remove from pan and let rest for 5 to 10 minutes. 
  4. Place eggs in the bottom of a saucepan. Fill pan with cold water, just enough to cover eggs. Bring water to a boil over high heat. Cover with a lid and remove from heat. Set a timer for 10 minutes (hard boiled).
  5. Transfer eggs to a large bowl of ice water and let cool for 10 minutes. 
  6. Deshell eggs, rinse and pat dry. Cut eggs into quarters and set aside. 
  7. In a large frying pan, cook bacon over medium-low heat, flipping once, until bacon is evenly browned, about 10 minutes. Drain fat and set bacon aside. 
  8. Cut chicken into slices. Cut bacon into 2 ½ cm / 1” pieces. 
  9. Arrange lettuce on a large platter. On top of lettuce, place small piles of the chicken, eggs, bacon, tomatoes, cucumbers, and avocado. Drizzle with dressing. 
  10.  Serve family style or divide evenly among four bowls. 


  • Radish makes a great addition

  • If you cannot romaine lettuce, use Bibb

  • Cook eggs to your preference. For runnier eggs, boil for approx. 8 minutes. For harder boiled, about 12 minutes