Chicken Cobb Salad

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

Time 35 mins
Servings 4
Difficulty Easy





  • 1 tbsp Dijon mustard
  • 2 tbsp Yellow onion, diced
  • ¼ cup Lemon juice
  • ½ tsp Sugar, white
  • ½ tsp Salt
  • ¼ tsp Black pepper, freshly ground


  • 1 lb Chicken breast, boneless and skinless
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tbsp Neutral oil


  • 4 large Eggs
  • ½ lb Bacon
  • 1 head Romaine lettuce , torn
  • 6 Tomato , plum, quartered
  • 1 cup Cucumber, sliced
  • 1 Avocado , sliced


  • 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.
  • Season chicken with salt and black pepper.
  • 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.
  • 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).
  • Transfer eggs to a large bowl of ice water and let cool for 10 minutes. Deshell eggs, rinse and pat dry. Cut eggs into quarters and set aside.
  • 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.
  • Cut chicken into slices. Cut bacon into 2 ½ cm / 1” pieces.
  • 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.
  • 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