When it comes to creating a delicious Cobb salad recipe, there are no boundaries. Adding fruit gives this meal a pop of sunshine (especially during the winter months!).
This protein-packed salad has always been on repeat every January. Most of us are trying to incorporate salads as a main meal, but still want something filling and satisfying. Other beginning-of-the-year favorites include this Easy Chicken Noodle Soup with Lemon and Thyme, my Kitchen Sink Mediterranean Quinoa Salad, and these Sirloin Steak Fajita Lettuce Wraps.
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INGREDIENTS FOR THIS COBB SALAD RECIPE:
While I highly encourage you to utilize what you have on hand or get creative, this here is what I used for this particular version. All my ingredients were purchased during my weekly trip to our local Earth Fare. With an abundance of organic produce and local NC products, they make it super easy to create a healthy meal from scratch.
DRESSING:
- Dijon Mustard
- Red Wine Vinegar
- Honey
- Orange Juice
- Shallot
- Garlic
- Salt + Pepper
- Black Pepper
- Olive Oil
FOR THE SALAD:
- Romaine Lettuce
- Chicken Breasts
- Olive Oil
- Butter
- Hard Boiled Eggs
- Bacon
- Mango
- Avocado
- Blue Cheese
- Cherry Tomatoes
- Green Onions
We absolutely loved this mix of ingredients, but the possibilities are endless! Feel free to add croutons (make them with Focaccia Bread!), swap the meats with a vegetarian protein like cannellini beans or tofu (air fried tofu would be so good!), use feta instead of blue cheese, or mix up a balsamic vinegar based dressing. Seriously, there are so many options when creating this delicious entree.
WHAT IS A COBB SALAD?
Similar to a Chef’s Salad, this popular dish was developed in 1937 by Brown Derby Restaurant in Los Angeles. Basically, it is a bed of lettuce topped with various ingredients and served with vinaigrette. I have a couple versions on my blog, so make sure to check them out!
Chicken Dijon Cobb with Dill-Dijon Vinaigrette
Grilled Salmon Salad with Citrus Vinaigrette
Cobb Salad Grilled Chicken Sandwiches
If you’re craving something creamier than a vinaigrette, go ahead and give my Tangy Alabama White Sauce, this Healthier Green Goddess Dressing, or Homemade Buttermilk Ranch a try.
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- 1 tbsp. Dijon Mustard
- 1 tbsp. Red Wine Vinegar
- 1 tsp. Honey
- 2 tbsp. Orange Juice
- 1 Small Shallot, minced
- 1 Garlic Clove, minced
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2 tbsp. Olive Oil
- 4 cups Chopped Romaine
- 2 Chicken Breasts, seasoned and cooked
- 3 Hard Boiled Eggs, sliced
- 6 Bacon Slices, cooked and crumbled
- 1 Mango, cut into chunks
- 1 Avocado, cut into chunks
- ½ cup Blue Cheese Crumbles
- 1 cup Cherry Tomatoes, cut in half
- ¼ cup Chopped Green Onions
- Place all the ingredients for the dressing in a mason jar, cover with a lid, and shake to combine. Set aside.
- Add lettuce to a large serving platter and top with remaining salad ingredients. Toss together and serve the dressing on the side or pour over the top. Enjoy!
NOTES ON THIS RECIPE:
- I estimated 30 minutes as prep time if you choose to cook your own chicken, bacon, and hard boil the eggs. Personally, I prepped all of them at home… but you can also buy these items at the grocery store that are ready to use. Rotisserie chicken is always a good time-saver as well.
- Using shallots in the dressing is a great way to evenly get that little-bit-of-onion flavor throughout the salad. However, you could also chop up a red onion instead and use it as a garnish on top instead of the green onions.
- Keeping the dressing on the side is key if you’re think you might have any leftovers. While I suggest consuming any leftover salad ASAP, the dressing can be kept in the fridge for up to a week. Just make sure to shake well before using.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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