Introduction
Are you looking for a simple yet satisfying meal that you can whip up in no time? Look no further than this Easy Cobb Salad with Chicken and Bacon recipe. Packed with protein, veggies, and flavor, this dish is sure to become a staple in your weeknight dinner rotation. Whether you’re cooking for yourself, your family, or meal prepping for the week ahead, this recipe is a versatile and delicious option that you can easily master.
Benefits of This Recipe
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients
- 2 boneless, skinless chicken breasts
- 6 slices of bacon
- 1 head of romaine lettuce
- 1 pint of cherry tomatoes
- 1 avocado
- 4 hard-boiled eggs
- 1/2 cup of blue cheese crumbles
- Salt and pepper to taste
- For the dressing: 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 clove of garlic (minced), salt and pepper to taste
Instructions
- Start by cooking the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to drain.
- In the same skillet, cook the chicken breasts seasoned with salt and pepper until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and let rest before slicing.
- While the chicken is resting, assemble the salad. Chop the romaine lettuce and place it in a large bowl. Slice the cherry tomatoes in half, dice the avocado, and quarter the hard-boiled eggs.
- Add the cherry tomatoes, avocado, and hard-boiled eggs to the bowl with the romaine lettuce. Crumble the bacon and blue cheese on top.
- Slice the cooked chicken and add it to the salad.
- To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss to combine.
- Serve the Cobb salad with crusty bread on the side, if desired.
Tips for Success
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
In conclusion, this Easy Cobb Salad with Chicken and Bacon recipe is a delicious and versatile option for any occasion. With simple ingredients, easy instructions, and endless variations, this dish is sure to become a favorite in your kitchen. So why not give it a try and master this recipe today?
Easy Cobb Salad with Chicken and Bacon Recipe You Can Master
Ingredients
- 2 boneless skinless chicken breasts
- 6 slices of bacon
- 1 head of romaine lettuce
- 1 pint of cherry tomatoes
- 1 avocado
- 4 hard-boiled eggs
- 1/2 cup of blue cheese crumbles
- Salt and pepper to taste
- For the dressing: 1/4 cup of olive oil 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 clove of garlic (minced), salt and pepper to taste
Instructions
- Start by cooking the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to drain.
- In the same skillet, cook the chicken breasts seasoned with salt and pepper until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and let rest before slicing.
- While the chicken is resting, assemble the salad. Chop the romaine lettuce and place it in a large bowl. Slice the cherry tomatoes in half, dice the avocado, and quarter the hard-boiled eggs.
- Add the cherry tomatoes, avocado, and hard-boiled eggs to the bowl with the romaine lettuce. Crumble the bacon and blue cheese on top.
- Slice the cooked chicken and add it to the salad.
- To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss to combine.
- Serve the Cobb salad with crusty bread on the side, if desired.