I’m so excited to share my Chicken Cobb Salad recipe with you! This layered salad is a meal on a plate — crisp romaine, crunchy bacon, creamy avocado, hard-cooked eggs, juicy tomatoes, tangy bleu cheese, and oven-baked crispy chicken, all finished with a simple balsamic vinaigrette. It’s fresh, filling, and perfect for a sunny lunch or light dinner.
Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 servings
Course: Lunch, Dinner
Cuisine: American
A true Cobb salad is all about the layers and contrasts: crunchy lettuce, salty bacon, creamy avocado, rich egg yolk, and savory chicken. I love making this when I want something that feels special but doesn’t take forever. The version here uses oven-baked crispy chicken (no frying required) and a quick homemade balsamic vinaigrette that brightens everything up.
I usually make the components ahead — cook the chicken and bacon, hard boil the eggs, chop the veggies — and then assemble right before serving so the greens stay crisp. It’s great for feeding a crowd or for meal prep if you keep the dressing on the side.
How to Make Chicken Cobb Salad
This recipe breaks into four small jobs: make crispy chicken, cook bacon and eggs, whisk the dressing, and assemble the salad. Do these steps in whatever order fits your kitchen — I’ll explain why each matters so it’s easy, even if you’re new to cooking.
• Bread and bake the chicken until crispy.
• Cook bacon until crisp and hard-boil eggs.
• Whisk a quick balsamic vinaigrette.
• Arrange the chopped romaine and all toppings in rows, slice the chicken, drizzle dressing, and serve.
Ingredients
For the crispy chicken
• 2 large boneless, skinless chicken breasts (sliced in half horizontally, pounded to ~½ inch)
• 3 cups cornflakes, crushed (about 6–8 oz cereal)
• ½ cup finely grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika (or regular paprika)
• Freshly ground black pepper, to taste
• ¼ cup all-purpose flour
• 2 large eggs, whisked
• Nonstick spray or 1–2 Tbsp oil for the rack
For the dressing (balsamic vinaigrette)
• ¼ cup extra virgin olive oil
• 1 Tbsp balsamic vinegar (add a splash more if you like it tangy)
• 1–2 Tbsp Dijon mustard (start with 1 Tbsp)
• 1–2 Tbsp honey (start with 1 Tbsp)
• ¼ tsp garlic powder
• Salt, pepper, and chili flakes (optional) to taste
For the salad
• 8–10 cups romaine lettuce, washed and chopped
• 4 hard-boiled eggs, halved or quartered
• 8 slices thick-cut bacon, cooked and chopped
• 1 cup cherry tomatoes, halved (or 2 Roma tomatoes, diced)
• ½ large red onion, thinly sliced or diced
• 1 large ripe avocado, sliced or cubed
• ½ cup bleu cheese, crumbled (optional — feta works too)
• Sliced crispy chicken (from above)
• Freshly ground black pepper and a pinch of flaky sea salt for finishing
Directions
- Preheat & prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set a wire rack on top (spray the rack lightly, or brush with oil). Crush cornflakes in a gallon zip bag with a rolling pin, or pulse briefly in a food processor. Combine crushed cornflakes, Parmesan, salt, garlic powder, onion powder, paprika and pepper in a shallow bowl. Put flour in a second bowl and beaten eggs in a third.
- Prepare chicken: Slice each chicken breast horizontally so you have thinner pieces. Place between plastic wrap and pound gently to about ½ inch thick for even cooking. Dredge each piece in flour (shake off excess), dip in egg, then press into the cornflake mixture to coat fully. Lay coated pieces on the prepared rack. Lightly spray the tops with oil.
- Bake the chicken: Bake for 15–20 minutes, until the crust is golden and a meat thermometer reads 165°F (74°C). If you want extra crisp, broil 1–2 minutes while watching closely. Slice into strips and keep warm or let cool slightly.
- Cook bacon & eggs: While the chicken bakes, cook bacon in a skillet or oven until crisp; drain on paper towels and chop. Hard-boil eggs (place eggs in a pot, cover with water, bring to a boil, turn off heat and cover for 9–11 minutes, then cool in ice water). Peel and halve.
- Make the dressing: In a jar or small bowl, combine olive oil, balsamic vinegar, Dijon, honey, garlic powder, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing is combined and slightly thickened. Taste and adjust mustard, honey, or salt.
- Assemble the salad: On a large platter or individual plates, spread the chopped romaine. Arrange rows or sections of sliced chicken, bacon, eggs, tomatoes, red onion, avocado, and bleu cheese over the lettuce (this is the classic Cobb look). Drizzle dressing over the top, or serve it on the side. Finish with fresh black pepper and flaky salt.
Process Details
• Pounding the chicken to even thickness: This keeps the pieces cooking at the same rate so the crust crisps without drying the center.
• Cornflake coating: The crushed cornflakes plus Parmesan create a crunchy, flavorful crust without frying. Press the crumbs onto the chicken so they stick during baking.
• Wire rack baking: Elevating the chicken lets hot air circulate all around the pieces so both sides crisp and the bottoms don’t steam.
• Dressing emulsification: Whisking or shaking the vinaigrette blends oil and vinegar into a smooth sauce. Dijon helps the oil and vinegar come together so the dressing clings to the salad.
• Why arrange in rows? The classic Cobb presentation keeps textures separate so every bite can be composed how you like — more bacon, more avocado, or extra egg.
Tips for Success
• Avoid soggy lettuce: Wash and dry romaine thoroughly (a salad spinner is great). Assemble right before serving, or keep components separate if making ahead.
• Make chicken ahead: You can bake the chicken earlier in the day, cool, and store in the fridge. Reheat briefly in a 375°F oven to restore crispness.
• Keep avocado fresh: Slice avocado just before serving to avoid browning. If you must prep early, toss slices in a little lemon juice.
• Swap dressings freely: If you prefer creamier dressings, ranch or a green goddess will also pair well.
• Use leftovers: Grilled or rotisserie chicken works fine if you don’t want to bread and bake. Leftover steak or shrimp are great swaps for variety.
• Season at the end: Because bacon and bleu cheese are salty, add extra salt only after tasting the assembled salad.
Serving Ideas
• Serve this salad as a main with crusty bread or warm dinner rolls.
• Cut into smaller portions and offer it as a hearty side at a barbecue or potluck.
• Turn it into individual bowls for a casual dinner — everyone can drizzle dressing to taste.
• Pair with a light soup (tomato basil or chilled cucumber soup) for a balanced meal.
Storage & Freezing
• Refrigerator: Store leftover components separately (dressing in a jar, chicken in a container, lettuce and avocado separately) for up to 3 days. The fully assembled salad is best eaten the same day.
• Freezing: Not recommended — lettuce and avocado don’t thaw well, and the yogurt/cheese dressings separate. Cooked chicken (without dressing) can be frozen, but reheat and re-crisp before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~520 kcal
• Protein: ~36 g
• Carbohydrates: ~18 g
• Fat: ~34 g
• Fiber: ~4 g
• Sugar: ~6 g
(Estimates are approximate and will vary by ingredient brands and portion sizes.)
My Chicken Cobb Salad is a great all-in-one meal that balances crunch, creaminess, and savory bites. I love how easy it is to scale up for guests or to make ahead (just keep the dressing separate). Once you try the oven-baked crispy chicken and that simple balsamic vinaigrette together, this salad will become a go-to for busy weeknights and weekend lunches alike.
