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Chicken Cobb Salad

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Ingredients 

  • 1 lb. chicken breast, cut into bite sized pieces
  • 1 tsp chili powder, or to taste
  • 2 Tbsps olive oil, or avocado oil
  • 2 Tbsps yellow mustard
  • 2 Tbsps raw honey
  • 3 fresh garlic cloves, minced
  • sea salt and freshly ground black pepper to taste about 1/4 teaspoon each
  • 6 cups green lettuce of choice, chopped
  • 4 hard boiled eggs, diced
  • 4 slices nitrate-free bacon cooked and crumbled
  • 1 cup fresh or frozen, thawed organic corn
  • 1/2 cup crumbled cheese of choice
  • 2 cups chopped cherry tomatoes
  • 2 Tbsp chopped fresh chives

Dressing:

  • 1/3 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • sea salt to taste
  • freshly ground black pepper to taste

Instructions 

  • Add chicken pieces to a ziplock bag, or glass bowl with the chili powder, oil, mustard, honey, garlic, sea salt and pepper.
  • Toss to combine everything well, seal container, then place it into the refrigerator to marinate your chicken for at least 30 minutes, or up to 24 hours.
  • In a jar, shake or whisk together all dressing ingredients and set aside until ready to serve.
  • Heat a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until slightly charred and cooked through, 6-8 minutes. Discard any leftover marinade.
  • To assemble the salad add the lettuce base in a large bowl or platter.
  • Then arrange the remaining ingredients in beautiful rows as shown in the photos.
  • Drizzle salad with your homemade dressing immediately before serving, toss and enjoy!
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