Cobb Salad with Herb-Rubbed Chicken

Updated Cobb Salad with Herb-Rubbed Chicken is lighter yet still delicious!

Cobb Salad with Herb-Rubbed Chicken

Its finally nice enough to fire up the grill, which is exactly what I did last weekend for this Cobb Salad with Herb-Rubbed Chicken. This updated version features strawberries, feta and a flavorful lemon vinaigrette. It’s great served as an every day meal, but also looks special enough for entertaining when arranged on a pretty platter.

What Works

• This salad satisfies because its loaded with protein-rich chicken, hard boiled eggs and bacon, plus healthy avocados
• The herb rub uses dried spices you most likely have on hand
• Grilled chicken breasts take only 12-16 minutes and stay nice and juicy if you use an instant read thermometer.

Customize Your Cobb Salad

Personally, I loved this updated cobb salad combination. If you prefer the more traditional Cobb Salad, like a few of my family members, no problem! You can make the traditional version as well with the following changes:

• Whip up a batch of this delicious blue cheese dressing
• Swap out halved cherry tomatoes for the strawberries
• Use crumbled blue cheese instead of feta. I used Gorgonzola in the blue cheese dressing and on the salad because it’s a milder blue cheese

Make Ahead Tips

Make the dressing(s), hard boil the eggs, combine the dry spice rub and cook the bacon a day in advance. You can even grill the chicken in advance if you prefer your chicken chilled. If you are following the recipe, cook the chicken about 30 minutes in advance so it has time to rest. Then slice chicken, assemble the salad and serve with the dressing.

Cobb Salad with Herb-Rubbed Chicken

An updated spin on the classic cobb salad which uses strawberries, feta and a light lemon vinaigrette plus the protein punch of  herb-rubbed chicken, hard-boiled eggs, bacon and yummy avocado.

5 from 6 votes

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Course: Salad

Cuisine: American

Keyword: Avocado, Bacon, Chicken, Cobb salad, eggs, Feta, Strawberries

Prep Time: 35 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 4

Calories: 412kcal

Author: EatingWell

Ingredients

Chicken

• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp ground black pepper
• 1/4 tsp kosher salt
• 2 boneless, skinless chicken breasts, 8 oz. each

Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tsp champagne vinegar or other fruity vinegar
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Salad

• 6 cups romaine, mixed greens, or baby kale

• 1 1/2 medium ripe avocados, sliced
• 2 large hard boiled eggs, sliced
• 2 slices cooked bacon, chopped or crumbled
• 1/2 cup crumbled feta cheese
• 10 strawberries, washed and quartered

Instructions

• Preheat grill to medium-high. To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, ½ teaspoon pepper and ¼ teaspoon salt in a small bowl. Rub the mixture over chicken. Oil the grill rack. Grill the chicken until an instant read thermometer inserted in the thickest part registers 160°F, 6-7 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice. 
  

  To prepare vinaigrette: Combine oil, lemon juice, vinegar, salt and pepper in a salad shaker or small jar with tight fitting lid and shake to combine. 

  To assemble salad: Arrange salad greens, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.
  

Nutrition

Calories: 412kcal | Carbohydrates: 10g | Protein: 23g | Fat: 30g | Sodium: 470mg