• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Slice of Jess

Changing the way you eat, one slice at a time.

  • About Me
    • Privacy Policies
  • Press
  • Recipes
  • Travel & Dining
  • Collaborate
    • MEDIA KIT
    • Collaborate
    • Recipe Development
    • Photography
  • Contact Us

Chicken Cobb Salad with Dill-Dijon Vinaigrette

January 13, 2020 By Jessica 2 Comments

This Chicken Cobb Salad takes everything you love about the classic American dish and gives it an autumn twist. Enjoy it as a side or serve as a main dish!

Chicken Cobb Salad

If you’re looking for a protein-packed lunch or dinner, you really can’t go wrong with a hearty salad. With so many options to choose from, there’s no reason you should settle for “just a salad”. Keep yourself energized, and satisfied, throughout the day with our recipe below. Just watch how easy it is to throw together!

This recipe and all photography was developed exclusively for That’s Tasty Pure Organic Flavor. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development tab for more details. For additional tips and notes on this delicious sheet pan pie, please click here for the blog that I wrote for That’s Tasty.

OTHER RECIPES YOU MIGHT LIKE: 

Dutch Oven Pozole Verde with Chicken

Easy Crockpot Tomato Basil Soup

Pickle Juice Crispy Fried Chicken Sandwich

Chicken Cobb Salad

Chicken Cobb Salad with Dill-Dijon Vinaigrette
 
Print
Serves: 4 Main or 6 Appetizers
Ingredients
For the Salad:
  • 6 cups chopped Greens (Romaine, Arugula, Spinach)
  • 1 lb. Chicken Breasts or Tenderloins, cooked & chopped
  • 8 slices Bacon, cooked & crumbled
  • 4 Hard Boiled Eggs, sliced in half
  • 1 Sweet Potato, sliced & roasted
  • 1 Apple, cored & cut into cubes
  • 4 ribs diced Celery (about 1 cup)
  • ½ cup Roasted Pecan Halves
  • ½ cup Dried Cranberries
  • ¾ cup Blue Cheese Crumbles
For the Dressing:
  • 3 tbsp. Bacon Drippings
  • ¼ cup Extra Virgin Olive Oil
  • Juice from 2 Lemons
  • 2 tbsp. That’s Tasty Fresh Organic Dill, chopped
  • 1 tsp. Dijon Mustard
  • 1 tsp. Fresh Lemon Zest
  • 1 tbsp. Minced Red Onion
  • Squeeze of That’s Tasty Organic Garlic Purée (about 1 tbsp.)
  • 1 tsp. Kosher Salt, to taste
  • 1 tsp. Freshly Cracked Black Pepper, to taste
  • 1 tsp. Brown Sugar, to taste
Instructions
  1. If prepping in advance: Grill chicken, cook bacon, boil the eggs, and roast the sweet potato. Place each ingredient in a sealable container in the refrigerator until you’re ready to serve. You can also cut the apple and celery in advance as well. *See notes below.
  2. When you’re ready to serve, place the lettuce on a large serving platter and garnish with remaining salad ingredients.
  3. Place all dressing ingredients in a mason jar. Cover with the lid and shake vigorously to blend. Drizzle desired amount of dressing over the salad and serve immediately. Store any leftover dressing in the refrigerator for later use.
3.5.3251
 

RECIPE NOTES:

  • To roast the sweet potato: Simply cut the sweet potato into small cubes and toss with 1 tbsp. Olive Oil. Season with salt and pepper and roast in the oven at 425F for 25 – 30 minutes. Make sure to flip halfway through.
  • If you’d like to chop the apple ahead of time, toss it with the juice of one lemon to prevent browning.
  • When creating your own dressing, it may separate over time. But don’t fret… just shake it up again and it’ll be like new. Please remember that oils may harden in the refrigerator (and that’s ok!). To thaw, just set the dressing out on the counter for 10-15 minutes before shaking up again.

PIN THIS FOR LATER:


Chicken Cobb Salad

Filed Under: Appetizers & Sides, Chicken & Poultry, Main Dishes, Sauces & Dressings

Previous Post: « How We Spent Our 35th Birthday Trip To Las Vegas
Next Post: How to Make Air Fryer Chicken Wings in Instant Pot Vortex »

Reader Interactions

Did you make this recipe?

Tag @sliceofjess on Instagram & hashtag #sliceofjess.

Share this...
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Comments

  1. Dana McCurdy

    January 14, 2020 at 6:06 am

    Jess,

    I really enjoy your blog, and this cobb salad recipe looks delicious.

    Thank you for sharing!

    Reply
    • Jessica

      January 14, 2020 at 8:14 am

      Thank you so much for your kind words, Dana! This recipe is super fun… I hope you enjoy it! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hey there, Jess here. Welcome to a slice of my kitchen! Here you'll find tidbits of my everyday life, home cooked meals and travel guides. Thanks for stopping by!

Join Our Email List!

Recent Posts

  • One Skillet Rojos Tamale Pie with Carnitas May 16, 2025
  • Protein Packed Chicken Crust Pizza May 10, 2025
  • Juicy Beefy-Cheesy Cheddar Cheeseburger Sliders May 9, 2025
  • Mexican Recipes That Will Spice Up Your Week May 3, 2025
  • Crunchy Air Fried Artichoke Hearts with Panko and Parmesan May 2, 2025

Footer

MORE RECIPES

Pork Loin
Italian Sub
Buddha Bowl
Lasagna Soup
Slow Cooker Meatballs
Chicken Shawarma
Copyright Slice of Jess ©2025