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Grilled Chicken Cobb Salad

This salad has layers of flavor that makes a delicious complete dinner or it's beautiful for a luncheon... or even brunch!
Be sure to choose a large bowl, this is a big main course salad.
Cook the bacon in the oven for easy clean up!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Cobb Salad, for a crowd, summer
Servings: 6 servings
Author: Anna


  • 1 large head Romaine Lettuce
  • 1 pint grape tomatoes, cut in half
  • 3 ounces bleu Cheese, crumbled
  • 1 ½ pounds grilled chicken breast meat, skinless, boneless, cut into 1 inch chunks
  • ½ pound bacon, cooked crispy and crumbled, see Gr8 Tip! below
  • 1 avocado, cut into chunks
  • 3 hard boiled eggs
  • Simple Vinaigrette, recipe below

Simple Vinaigrette:


Grilled Chicken Cobb Salad

  • Wash and tear or cut the lettuce into bite sized pieces, then place in a large serving bowl.
  • For a beautiful presentation before tossing the salad, arrange each item on top of the lettuce, either in pie shape or stripes, or get creative!
  • When ready to serve, drizzle with ⅔ of the vinaigrette recipe, toss and serve. Add more vinaigrette, as desired.

Simple Vinaigrette:

  • Put all ingredients into a shaker bottle or jar and shake until combined. For a little extra kick add one Tablespoon of Dijon mustard.


Gr8 Serving Idea:
Serve with some crusty French bread with good salted butter and a glass of chilled Rosé or Pinot Grigio. This is the perfect summertime meal! 
Gr8 Do Ahead Ideas:
  • Grill the chicken and cook the bacon and hard boil the eggs up to 2 days before. Keep refrigerated until ready to assemble the salad.
  • Make the dressing the day before and keep covered at room temperature.
Tried this recipe?Mention @Great8Friends or tag #gr8food!